Rustic Italian Cheese Fondue
Indulge in the rich and creamy goodness of this Rustic Italian Cheese Fondue, featuring a delightful blend of mozzarella and your choice of either pungent gorgonzola or smooth provolone. Enhanced with a splash of aromatic dry Italian white wine and fragrant herbs, this fondue is perfect for sharing with loved ones. Serve it alongside an array of dippers, such as crusty Italian bread, sweet fruits like apples and pears, savory prosciutto, and slightly cooked broccoli, creating a symphony of flavors and textures that are sure to impress at any gathering.
3
Servings
267
Calories
12
Ingredients
Ingredients
Garlic clove
1 (Cut in half)
Dry Italian white wine
1/2 cup (Ready to pour)
Flour
1 tablespoon (For tossing with cheese)
Mozzarella cheese
1/2 cup (Grated)
Gorgonzola or Provolone cheese
1 cup (Crumble gorgonzola or grate provolone)
Sun-dried tomatoes
8 (Not packed in oil; soften and chop)
Fresh basil leaves
6 (Slivered)
Crusty Italian bread
1 loaf (Cut into bite-sized pieces for dipping)
Prosciutto
1/2 lb (Sliced)
Apples
2 (Sliced)
Pear
1 (Sliced)
Broccoli
1 cup (Slightly cooked)
Instructions
1
Begin by softening the sun-dried tomatoes: pour 1 cup of boiling water over them in a small bowl and let them soak for about 10 minutes.
2
Once softened, drain the tomatoes and chop them into small pieces for easier incorporation into the fondue.
3
Prepare your fondue pot by rubbing the inside with the cut side of the garlic clove, infusing it with a delicate garlic flavor.
4
Pour the dry Italian white wine into the fondue pot and heat it over medium heat until it begins to boil gently.
5
While the wine is heating, toss the grated mozzarella cheese and your choice of crumbled gorgonzola or grated provolone with flour in a separate bowl. This helps to prevent clumping when added to the pot.
6
Reduce the heat to low, and gradually add the cheese mixture to the bubbling wine, stirring continuously until the cheese is melted and the mixture is smooth and creamy.
7
Incorporate the chopped sun-dried tomatoes and slivered basil leaves into the cheese mixture, stirring well to combine all the flavors.
8
Transfer the fondue to a serving table with an assortment of dippers: crusty Italian bread, prosciutto, apple slices, pear slices, and lightly cooked broccoli. Enjoy with friends and family!
Nutrition Information
13.3g
Fat
25g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Italian Cheese Fondue?
It is a rich, creamy blend of mozzarella and gorgonzola or provolone cheese enhanced with dry Italian white wine and herbs.
Which types of cheese can be used in this recipe?
The recipe uses mozzarella cheese combined with either pungent gorgonzola or smooth provolone cheese.
How many servings does this fondue recipe provide?
This recipe makes approximately 3 servings.
What is the calorie count per serving?
There are 267 calories per serving of this fondue.
What kind of wine is recommended for this fondue?
A dry Italian white wine is recommended for the best flavor profile.
How do I prepare the sun-dried tomatoes?
Pour 1 cup of boiling water over them, let them soak for 10 minutes to soften, then drain and chop them into small pieces.
Should I use sun-dried tomatoes packed in oil?
No, the recipe specifies using sun-dried tomatoes that are not packed in oil.
What is the purpose of rubbing the pot with garlic?
Rubbing the inside of the fondue pot with a cut garlic clove infuses the dish with a delicate garlic aroma and flavor.
Why is the cheese tossed with flour?
Tossing the grated cheese with flour helps prevent it from clumping when it is added to the wine.
What are the suggested bread dippers?
A loaf of crusty Italian bread cut into bite-sized pieces is ideal for dipping.
Are there any meat suggestions for dipping?
Yes, the recipe recommends serving the fondue with 1/2 lb of sliced prosciutto.
What fruits pair well with this Italian fondue?
Sliced apples and pears are recommended fruit dippers for this recipe.
Which vegetables can be served with this dish?
Lightly cooked broccoli is an excellent savory vegetable option for dipping.
How should the fresh basil be prepared?
The 6 fresh basil leaves should be slivered before being incorporated into the cheese mixture.
What is the total fat content per serving?
There are 13.3g of fat per serving.
How much protein is in one serving of this fondue?
Each serving contains 10g of protein.
What are the carbohydrate counts for this recipe?
There are 25g of carbohydrates per serving.
How much mozzarella cheese is required?
The recipe calls for 1/2 cup of grated mozzarella cheese.
How much gorgonzola or provolone is needed?
You will need 1 cup of either crumbled gorgonzola or grated provolone.
What is the first step in making the fondue?
The first step is to soften the sun-dried tomatoes by soaking them in boiling water for 10 minutes.
How do I heat the wine in the fondue pot?
Pour the wine into the pot and heat it over medium heat until it begins to boil gently.
At what temperature should I add the cheese?
Reduce the heat to low before gradually adding the cheese mixture to the bubbling wine.
How long should I stir the cheese mixture?
Stir continuously until the cheese is completely melted and the mixture is smooth and creamy.
When do I add the tomatoes and basil?
Incorporate the chopped sun-dried tomatoes and slivered basil after the cheese has melted and become smooth.
How many sun-dried tomatoes are used in the recipe?
The recipe requires 8 sun-dried tomatoes.
How much flour is needed?
The recipe uses 1 tablespoon of flour to toss with the cheese.
How much wine is added to the pot?
The recipe calls for 1/2 cup of dry Italian white wine.
How should the broccoli be prepared?
Use 1 cup of broccoli that has been slightly cooked.
Is this fondue suitable for a group gathering?
Yes, its rich flavor and variety of dippers make it perfect for sharing at any gathering.
What is the preparation for the garlic clove?
The garlic clove should be cut in half before being used to rub the inside of the pot.