I absolutely love dunking delicious things in other delicious things. I’ve never been a fan of oil fondues because cooking little bits of everything in oil doesn’t really whet my appetite, and also, hot oil = danger, but chocolate fondue, cheese fondue, and pizza fondue? Hand me a bib and everything dunkable you got.
This is literally one of the best things I have eaten in months, and I eat a lot of things I really, really like. It might’ve helped that we made this for lunch one day when I was good and hungry, and it was ALL we made for lunch, meaning there was no reason to hold back on devouring it with abandon (and bread chunks). This fondue tastes like pizza, only so much better.
So much better than pizza?! you say? You heard that right. And I love pizza like a 5th child, so you can trust me on this one (for the record, I would love a fifth child a lot, that wasn’t sarcasm ;)) This is fresher pizza, crustless pizza, pizza doused with wine.
Here’s what the cookbook version looked like (amazing, yes?):
Why is the one in the book so white, and mine so…not, you wonder? Good question, and I haveth not an answer which to give.
It’s too tasty to worry about such trivialities, so grab your dippers – pepperoni chunks, bread or baguette, tortilla chips, peppers, mushrooms, olives, whatever strikes your fancy – and join me ’round the fondue pot in raising a skewer. This will be getting made over and over again over the course of my life, is getting emailed to all my family members in case they don’t read my blog, and is alone worth buying The Fondue Bible for.
This may quickly become the second-most-used Bible on my shelf – the Roasted Red Pepper and Mozzarella Fondue is calling my name, as are the Smoked Salmon and Cream Cheese, Luscious Lemon, and Chocolate Coconut Fondues. A copy of this book may need to make it’s way into the giveaway package there’s still time to get in on…go enter before you leave :)
I have also made the Black and White Chocolate Fondue from this book to rave reviews, although I don’t have pictures to prove it. Must be time for another fondue night, friends, since I have about 198 more fondue recipes to try!
If you don’t have a fondue pot, not to worry – the recipes are generally prepared in a pan on the stove, then transferred to a fondue pot to stay hot while eating. If you have a small slow cooker you can just as easily use that. Otherwise, serve it in a hot bowl and eat fast, which really shouldn’t be a problem either with fondue like this.
- 12 oz mozzarella cheese, grated
- 1 oz Parmesan cheese, freshly grated
- 1 Tablespoon all-purpose flour
- 2 cloves garlic, minced or finely grated
- 3⁄4 cup dry white wine
- 2⁄3 cup drained canned diced tomatoes
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon chopped fresh basil (or 1 tsp dried)
- 1 Tablespoon chopped fresh oregano (or 1 tsp dried)
- In a bowl, combine mozzarella, Parmesan and flour; mix well to coat cheese with flour. Set aside.
- In a large saucepan, combine garlic and wine; bring to a simmer over medium heat. Reduce heat to medium-low.
- Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
- Stir in tomatoes, balsamic vinegar, basil and oregano; cook, stirring, until tomatoes are heated through, about 2 minutes. Transfer to fondue pot and serve immediately.
- Serve with cubes of crusty French bread, wedges of focaccia, breadsticks, pepperoni and salami cubes, cooked sausage chunks, bell pepper slices, olives, mushrooms, etc..
Excerpted from The Fondue Bible by Ilana Simon © 2013 www.robertrose.ca Reprinted with publisher permission.
*Disclosure: I received a copy of this cookbook from the publisher for review. I was not compensated for this post and all opinions are, as always, my own.