Basil Cheese Fondue

Ingredients

• 1 pound part-skim mozzarella cheese (not handmade fresh), shredded
• 8 ounces Italian Fontina, shredded
• 6 ounces provolone, shredded
• 2 tablespoons cornstarch
• 2 tablespoons extra virgin olive oil
• 1 ounce red onion, peeled and finely chopped
• 2 cloves garlic, peeled and chopped
• 2 cups dry white wine (Pinot Grigio)
• 1/4 cup fresh basil, finely chopped

Directions

1. Coat the Cheese

   Toss the shredded mozzarella, Fontina, and provolone with the cornstarch until evenly coated.

2. Soften the Aromatics

   Warm the olive oil in the fondue pot. Add the red onion and garlic and cook briefly, just until softened and lightly golden.

3. Build the Fondue

   Pour in the wine and bring it to a gentle simmer. Lower the heat, then stir in the cheese by small handfuls, letting each addition melt smoothly before adding more.

4. Add the Basil and Serve

   Mix in the chopped basil after the cheese is fully melted. Keep the fondue warm at a gentle simmer, not a boil. Serve with bread cubes or vegetables such as broccoli, cauliflower, carrots, zucchini, or bell peppers.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 8 servings (1 serving).