- 1 clove garlic, cut in half
- 1/2 cup dry Italian white wine
- 1 tablespoon flour
- 1/2 cup grated mozarella
- 1 cup crumbled gorgonzola cheese OR 1 cup grated provolone (the gorgonzola will make a more pungent fondue)
- 8 sun-dried tomatoes (not packed in oil)
- 6 fresh basil leaves, slivered
Dippers: 1 loaf crusty Italian bread that has been cut into 1-inch cubes; 1 cup cherry tomatoes; 8 ounces of cleaned and trimmed button mushrooms; 1/2 pound prosciutto cut into small cubes.
Instructions
Pour 1 cup of boiling water over tomatoes in a small bowl, and leave to soften for 10 minutes. Remove tomatoes from water and chop into small pieces.
Rub inside of fondue pot with cut side of garlic. Next, heat wine in pot until it begins to boil. Toss cheese with flour, then add slowly to pot, stirring the whole time. Add tomatoes and basil leaves to mixture and stir until smooth. Serve with dippers.
Serves 2.
