See Also: Cheese Dishes · Cooking Club · Fondue
Tomato Cheese Fondue
From Dorothy McNett's recipes at www.dorothymcnett.com. Use a saucepan or a fondue pot.
2 tablespoons extra virgin olive oil
2-3 cloves garlic
1 cup tomato juice
4 1/2 teaspoons cornstarch
1/4 teaspoon sea salt
1/2 teaspoon dried basil
1/4 ground white pepper
1/4 teaspoon ground nutmeg
1/2 pound semi soft cheese, cut into chunks (such as young cheddar, fresh soft mozzarella, fontina)
dashes to 1/2 teaspoon hot pepper sauce, as desired
fresh vegetables cut into small pieces
sliced bread slices (crusty and firm, not real soft)
Peel and crush garlic. In heavy bottomed pan or fondue pot, heat oil and saute the garlic to soften it. Slowly add the juice, whisking in the cornstarch, sea salt, basil, pepper and nutmeg. Whisk or stir until all ingredients are blended and it is thickening. Break cheese into chunks and add slowly, stirring as the cheese melts. Transfer to fondue pot or eat right out of the cooking pan. Enjoy with bits of french bread and vegetables!
Recipe created 1997-02-03.
