Offer bite-sized pieces of provolone or mozzarella cheese and Italian bread to dip in this Mediterranean tomato fondue seasoned with arugula, garlic and Parmesan cheese.

Mediterranean Tomato-Arugula Fondue

3 cloves garlic, crushed in a garlic press
3 tablespoons butter
1 1/2 cup (about 4 to 5 medium) plum tomatoes, seeded and diced
3/4 cup tomato juice or vegetable broth
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups arugula, cleaned, stems removed and leaves coarsely chopped
1/4 cup (about 1-ounce) freshly grated Parmesan cheese

1. In a medium-size saucepan, sauté garlic in butter 2 minutes. Add tomatoes and cook 3 minutes. Add tomato juice, tomato paste, salt and pepper and simmer 15 minutes. Stir in arugula and Parmesan cheese.
2. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve with bite-size pieces of cheese and bread.

Makes 7 servings.

Recipe provided courtesy of the American Dairy Association.