Mediterranean Tomato-Arugula Fondue
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.
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 ground black pepper
1 1/2 cups arugula, cleaned, stems removed and leaves coarsely chopped
1/4 cup (about 1-ounce) freshly grated Parmesan cheese
- 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.
- 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 appetizer servings.
Recipe provided courtesy of the American Dairy Association.