Best Basil Mozzarella Cheese Fondue Recipes

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TOMATO AND MOZZARELLA FONDUE



Tomato and Mozzarella Fondue image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 bunch fresh basil leaves, cleaned
1 pint bocconcini mozzarella pieces
Quick Tomato Sauce, recipe follows
1 (28-ounce) can whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
Salt and freshly ground black pepper

Steps:

  • Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water. Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole. Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!;
  • Open the can of tomatoes, pour off the juice, and discard. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside.
  • Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic. Add tomato pulp, stir to combine, and reduce the heat to a simmer. Simmer for about 5 minutes. Season, to taste, with salt and pepper. Serve as a dipping sauce for the bocconcini.

ITALIAN CHEESE FONDUE



Italian Cheese Fondue image

Fondue made with two cheeses: mozarella cheese and either gorgonzola cheese OR provolone cheese, mixed with wine and herbs and served with your favorite choice of dippers. (Note: The gorgonzola will make a more pungent fondue.)

Provided by GatoKato

Categories     Cheese

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 12

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
1 loaf crusty Italian bread
1/2 lb prosciutto
2 apples
1 pear
1 cup broccoli, slightly cooked

Steps:

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

Nutrition Facts : Calories 1158.6, Fat 34.4, SaturatedFat 18.3, Cholesterol 72.8, Sodium 2629.9, Carbohydrate 160, Fiber 14.4, Sugar 29.4, Protein 44.3

CHEESY PIZZA FONDUE



Cheesy Pizza Fondue image

While I was growing up, I would sit for hours reading cookbooks from cover to cover. I've carried that love of cooking with me through the years. I found this recipe when we lived in Wisconsin. - Julie Barwick, Mansfield, Ohio.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 5 cups.

Number Of Ingredients 8

1/2 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) pizza sauce
1-1/2 teaspoons dried basil or dried oregano
1/4 teaspoon garlic powder
2-1/2 cups shredded sharp cheddar cheese
1 cup shredded part-skim mozzarella cheese
Breadsticks, garlic toast and green peppers

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, basil and garlic powder. Reduce heat to low. Add cheeses; stir until melted. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with breadsticks, garlic toast and green peppers.

Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 86mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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