Busters Recipes

Sun-Dried Tomato Pizza Fondue

2 T. extra-virgin olive oil
1 medium onion, chopped
1/2 cup finely chopped sun-dried tomatoes (not packed in oil) or
sun-dried tomato salad bits
1 garlic clove, minced
1/2 t. dried basil
1/2 t. dried oregano
1/4 t. crushed hot red pepper flakes
1 C. dry white wine
8 oz. shredded mozzarella cheese
4 oz. sharp Provolone cheese, shredded
2 oz. freshly grated Parmigiano Reggiano cheese
1 T. cornstarch
Crusty French or Italian bread, cut into bite-size cubes
Salami cubes
Pepperoni wedges
Baby artichoke hearts
Raw red bell pepper slices
Raw zucchini wedges

In a medium, heavy-bottomed saucepan, heat oil over medium heat. Add
onion and cook, stirring often, until translucent, about 4 minutes.
Add sun-dried tomatoes, garlic, basil, oregano and hot-pepper flakes.
Stir until garlic is fragrant, about 1 minute. Add wine and bring to a
simmer. In a medium bowl, toss mozzarella, Provolone and Parmigiano
Reggiano cheeses with cornstarch.

Add cheese, a handful at a time, into saucepan, stirring until first
addition is melted before adding another. Let fondue come to a bare
simmer; do not boil. Transfer cheese to a fondue pot, keep warm over a
fondue burner. Serve immediately with dipping ingredients of your choice.

Makes 6 to 8 servings.