Sun-Dried Tomato Pizza Fondue

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.