Italian Cheese Fondue Recipe

Name: Italian Cheese Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, cut in half; 1/2 cup dry italian white wine; 1 tablespoon flour; 1/2 cup grated mozzarella cheese; 1 cup crumbled gorgonzola or 1 cup grated provolone cheese; 8 sun-dried tomatoes (not packed in oil); 6 fresh basil leaves, slivered; Dippers; 1 loaf crusty Italian bread; 1/2 lb prosciutto; 2 apples; 1 pear; 1 cup broccoli, slightly cooked

Servings: persons

1 garlic clove, cut in half
1/2 cup dry italian white wine
1 tablespoon flour
1/2 cup grated mozzarella cheese
1 cup crumbled gorgonzola or 1 cup grated provolone cheese
8 sun-dried tomatoes (not packed in oil)
6 fresh basil leaves, slivered
Dippers
1 loaf crusty Italian bread
1/2 lb prosciutto
2 apples
1 pear
1 cup broccoli, slightly cooked

1
Pour 1 cup of boiling water over sun-dried tomatoes in a small bowl, and leave to soften for 10 minutes.
2
Remove tomatoes from water and chop into small pieces.
3
Rub inside of fondue pot with cut side of garlic.
4
Heat wine in pot until it begins to boil.
5
Toss cheese with flour.
6
Add cheese slowly to pot, stirring the constantly.
7
Add tomatoes and basil leaves to mixture and stir until smooth.
8
Serve with dippers.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 garlic clove, cut in half, 1/2 cup dry italian white wine, 1 tablespoon flour, 1/2 cup grated mozzarella cheese, and more.

Yes, Italian Cheese Fondue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Cheese Fondue

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