Zesty Tomato Fondue
Yield: Eight appetizer servings
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 8-ounce can stewed tomatoes
- ½ teaspoon dry basil
- ¼ teaspoon dry oregano
- ¹⁄₈ teaspoon black pepper
- 2 cups milk Cheddar cheese, shredded
- ¼ cup Parmesan cheese, grated
- 1 tablespoon cornstarch
In a two-quart pan over medium heat, cook onion and garlic in butter until golden. Add basil, oregano, pepper, and tomatoes, broken up with a spoon. Heat to simmering. Meanwhile, combine cheeses and cornstarch in a separate bowl. Reduce heat to low, and add the cheese mixture a handful at a time, stirring until cheeses are melted and blended. Transfer to fondue pot; keep warm over heat source. Serve with cubes of crusty French bread, cooked artichoke leaves, lightly steamed baby carrots, broccoli, cauliflower florets, or pieces f cooked Italian sausage. Makes 8 appetizer servings.
This article and recipes by Erica Derr first appeared in the January 2004 issue of Our State.