Italian Fondue
- 2 1/2 cups dry white wine
- 1 clove garlic, crushed
- 2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper
- 2 Tbs. cornstarch
- 1/4 cup water
- 2 lbs. shredded Italian cheeses
- 2 Tbs. minced sun-dried tomatoes, optional
- 1 loaf crisp Italian bread
- 2 dozen bread sticks
- 3- to 4-qt. combination raw and steamed vegetables, such as baby carrots, bell pepper strips, aspara- gus, broccoli and cherry tomatoes, cut into serving size
- Pour wine into saucepan and heat over low until simmering.
- Add garlic, basil, oregano and crushed red pepper, and cook for 2 minutes more.
- Mix cornstarch with water, stirring to make paste, and stir into wine.
- Increase heat to medium and cook until mixture boils and thickens.
- Reduce heat to low.
- Combine cheeses and, using generous handfuls at a time, stir into wine until cheese melts.
- Repeat, adding cheese and stirring until cheese is gone and mixture becomes smooth, about 3 minutes.
- Stir in sun-dried tomatoes.
- Transfer cheese mixture to fondue pot or crockpot and serve.
- Keep fondue warm over alcohol burner or in crockpot on lowest setting.
- Serve with accompaniments.
white wine, clove garlic, basil, oregano, red pepper, cornstarch, water, italian cheeses, tomatoes, bread, bread sticks, combination
Taken from www.vegetariantimes.com/recipe/italian-fondue/ (may not work)