- 2 1/2 cups dry white wine
- 1 garlic clove crushed
- 2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 pounds shredded Italian cheeses
- 2 tablespoons minced sun-dried tomatoes (optional)
- 1 loaf crisp Italian bread
- 2 dozen bread sticks
- 3 quarts combo raw and steamed vegetables - (to 4) (such as baby carrots, bell pepper
- strips, asparagus, broccoli and cherry tomatoes, cut into serving size)
Pour wine into saucepan and heat over low until simmering. Add garlic, basil, oregano and crushed red pepper, and cook for 2 minutes more.
Mix cornstarch with water, stirring to make paste, and stir into wine. Increase heat to medium and cook until mixture boils and thickens. Reduce heat to low.
Combine cheeses and, using generous handfuls at a time, stir into wine until cheese melts. Repeat, adding cheese and stirring until cheese is gone and mixture becomes smooth, about 3 minutes. Stir in sun-dried tomatoes.
Transfer cheese mixture to fondue pot or Slow cooker and serve. Keep fondue warm over alcohol burner or in Slow cooker on lowest setting. Serve with accompaniments.
This recipe yields 8 servings.
Per Serving: 430 Cal; 26g Prot; 29g Total Fat (18 Sat. Fat); 10g Carb.; 90mg Chol; 850mg Sod.; 0g Fiber.
Wine Suggestions: This fondue is an interpretation of the classic Italian salad of mozzarella, fresh basil and tomato. But with a possible blend of so many disparate cheeses in differing quantities, a low-acid, fruit-forward white wine such as a Riesling will be most pleasant here.