Cheese Fondue
Ingredients:
2 clove garlic, minced
1 cup cream
1 tablespoon flour
1 cup finely chopped sun dried tomatoes
1 cup grated mozzarella
2 cups shredded cheddar cheese
6 fresh basil leaves, slivered
1 cup cream
1 tablespoon flour
1 cup finely chopped sun dried tomatoes
1 cup grated mozzarella
2 cups shredded cheddar cheese
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 cut into small cubes.
1 cup cherry tomatoes;
8 ounces of cleaned and trimmed button mushrooms cut into small cubes.
Directions:
1. Pour 1 cup of boiling water over sun dried tomatoes in a small bowl, and leave to soften for 10 minutes.
Remove tomatoes from water and chop into small pieces.
Remove tomatoes from water and chop into small pieces.
2. Rub inside of fondue pot with cut side of garlic.
Next, heat cream in pot until it begins to boil. Toss cheese with flour,
and then add slowly to pot, stirring the whole time. Add tomatoes and basil leaves to mixture and stir until smooth.
Next, heat cream in pot until it begins to boil. Toss cheese with flour,
and then add slowly to pot, stirring the whole time. Add tomatoes and basil leaves to mixture and stir until smooth.
Serve with dippers.
