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by Caitlin Saniga

I have a feeling kids would be all over this fondue. It's a great excuse to serve a variety of vegetables and get kids excited about them. Some other ideas for dippers: pitted olives, celery sticks, bell peppers of all colors, cauliflower, mushrooms, zucchini sticks, bread cubes and rolled-up pepperoni slices. P.S. I made this fondue on the stove and then transferred it to my mini slow cooker to keep it warm.

  •  1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 1/2 cups marinara sauce
  • 1 1/2 cups mozzarella cheese
  • 1/2 cup cheddar cheese
  • 1/2 cup Parmesan cheese
  • 1 teaspoon cornstarch
  • 1/4 cup white wine

I tried to make my dippers long enough that this could be a no-forks fondue. Broccoli crowns with long trunks, pretzel stick and bell pepper strips did the trick.

Possible dippers:

  • broccoli crowns
  • pretzel sticks (I used pumpernickel.)
  • bell pepper strips

In a medium pot, warm the olive oil over medium heat and saute the garlic for about 30 seconds. Add the marinara sauce and white wine. Bring the marinara mixture to a boil, 2 or 3 minutes.

Use your favorite tomato sauce for this recipe ... doesn't have to be marinara. A garlic or basil sauce might be nice. If it's chunky, run the sauce through the food proccessor before adding it to the fondue.

Meanwhile, mix together the cheeses and cornstarch in a medium bowl. Add the cheese to the boiling marinara mixture. Spray a wooden spoon with cooking spray, and stir the marinara mixture until the cheese has completely melted and the fondue is smooth.

Transfer to a warm serving bowl or fondue pot.

Serve immediately.

Recipe adapted from Fat Girl Trapped in a Skinny Body

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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