Tomato And Mozzarella Fondue Recipes

TOMATO AND CHEESE SWISS FONDUE

Steps:

• In a saucepan (if using a fondue pot) or the top of double boiler, heat 1 3/4 cups tomato juice with garlic until very hot.
• Place over boiling water (either in the bottom of the double boiler or in your fondue pot).
• Add cheese, a small amount at a time stirring constantly until cheese is melted.
• Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture.
• Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.
• For Vegetarian omit ham or any meat tortellini for serving.

TOMATO FONDUE

Steps:

• Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.

MOZZARELLA FONDUTA

Steps:

• In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat. Cook uncovered until thick, 20 to 25 minutes. Remove the pan from the heat and stir in the basil.
• Preheat the broiler.
• Place six 5-ounce ramekins on a baking sheet. Divide the sauce equally among the ramekins. Divide the prosciutto among the ramekins. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture. Place the slices of mozzarella on top of the prosciutto. Season with salt and pepper. Sprinkle the Gruyere on top.
• Broil until the cheese is melted and golden brown, 5 to 8 minutes. Serve with grilled bread.

TOMATO CHEESE FONDUE

Steps:

• Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often.
• Add the shredded cheese one handful at a time, melting between each handful.
• When it is all melted you are done.
• We always use bread but you could use veggies or meat.
• It can be a bit salty so I think that is why bread works best.
• Also if you use a brand name onion soup mix I think its less likely to be too salty.

SMOKED MOZZARELLA FONDUE RECIPE - (4/5)

Steps:

• Preheat oven to 350ºF. In a large bowl, combine cream cheese, cheeses, sour cream, thyme, Italian seasoning and red pepper flakes. Stir together until smooth and fully combined. Season with salt and pepper. Transfer cheese mixture into a small skillet. Bake until cheese is bubbling, around 20-25 minutes. Broil if desired. Garnish with tomato and parsley and serve with baguette.