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Sun-Dried Tomato Pizza Fondue Recipe

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This recipe for Sun-Dried Tomato Pizza Fondue, by , is from All in the Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elaine Johnson


2 Tbsp extra virgin olive oil
1 medium onion, chopped
cup sun-dried tomatoes (not packed in oil), finely chopped
1 clove garlic, minced
tsp dried basil
tsp dried oregano
tsp crushed hot red pepper flakes
1 cup dry white wine
12 oz mozzarella cheese (about 3 cups) shredded
4 oz sharp provolone cheese, shredded
2 oz Parmigiana Reggiano cheese, freshly grated
1 Tbsp cornstarch

In a medium, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring often, until translucent--about 4 minutes.

Add the sun-dried tomators, seasoning, and garlic. Stir until the garlic is fragrant, about 1 minute. Add the wine and bring to a simmer. In a medium bowl, toss the cheeses with the cornstarch.

Stir in the cheeses, a handful at a time, stirring until each addition is melted before adding the next. Let the fondue come to a simmer, but do not boil.

Transfer cheese to a fondue pot and keep warm over a fondue burner. Serve immediately with the dipping ingredients of your choice.

For dippers: crusty cubes of bread, salami cubes, veggies.




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