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Tomato Fondue
Cream cheese, jack, basil, oregano
and garlic make up this pizza flavored fondue. Recipe from the Viking
Range folks by
online chef Karin Calloway.
Serves - 12 appetizer servings
I
N G R E D I E N T S
1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 28-ounce can diced tomatoes seasoned with oregano, basil and garlic
1 cup dry white wine
2 8-ounce blocks reduced-fat or regular cream cheese, cut into 1-inch
cubes
1 cup shredded Monterey Jack Cheese
Chopped fresh basil, for garnish
French bread or bagel chips, for dipping
I N S T R U C T I O N S
Heat the olive oil in
a large skillet over medium-high. Add the onion and garlic and sauté
until onion is very soft, about 8 minutes. Add the diced tomatoes and
wine and simmer 10 minutes, until liquid is almost completely reduced.
Add the cheese and heat, stirring constantly, until melted. Pour into a
fondue pot and serve with cubed French bread or bagel chips for dipping
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Fondue
Read more
about Fondue including history, recipes, etiquette.
Cheddar Beer
Fondue - Gourmetsleuth - Rich Cheddar and Aged Beer
Traditional Cheese Fondue
Gourmetsleuth - Recipe for Cheese Fondue includes dry white wine, kirsch, Emmental and
Gruyere cheeses.
Garlic Cheese Fondue
Gourmetsleuth - Recipe for Garlic Cheese Fondue - a traditional Swiss cheese fondue that goes
heavy on the garlic.
Gruyere Cheese Fondue
Gourmetsleuth - Recipe for
Gruyere Cheese Fondue -
serve with apples, pears and
toasted nut breads
Cheese
Crab Fondue
Gourmetsleuth - A creamy combination of Fontina cheese and delicate crab meat.
Hot Cheese
Fondue
Gourmetsleuth - Recipe uses beer, jalapenos
(optional), Monterey Jack cheese and cheddar
cheese, garlic and chile powder
Mexican Fondue -
Gourmetsleuth -
More a Mexican style fondue from the Fondues Around The World cookbook.
Features cream cheese, chili powder and garlic.
Cheddar Beer Fondue III - This version
combines cheddar, jack and Gruyere cheeses.
Fondue Recipes
More Fondue Recipes from our GourmetSleuth resource guide
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