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Pomodoro Fondue

Don't get me wrong, I LOVE my Wisconsin Trio fondue from the Melting Pot and I LOVE Hall's version of it, however wanting something different one vacation at WDW, we decided to give this one a try. And, it quickly became a favorite. It is like a pizza, but soooo much better...saucy, cheesy and just the right amount of bread.
Cooking Method ,
Cuisine ,
Courses
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 5 mins Total Time: 25 mins
Best Season Suitable throughout the year
Ingredients
    Fondue
  • 2 3/4 cup Shredded Cheddar Cheese
  • 3 tbsp All-Purpose Flour
  • 3/4 cup Beer (think Amber/Red/Brown Ale vs Stout or IPA)
  • 1/4 cup Chunky Tomato Sauce
  • 4 tsp Garlic (finely chopped)
  • 1 tsp Freshly Group Pepper
  • 2 tbsp Basil Pesto
  • 1/2 cup Mozzerella Cheese (shredded or in tiny chunks)
    • Dippers
  • French Bread
  • Melted Butter
  • Garlic Salt
    • Equipment
  • Ziplock bag
  • Fondue set or Double Boiler
  • Melt bowl (no rubber (this will be the top of the double boiler))
  • Pot with water (this is the bottom of the double boiler)
  • Heat Source (depends on your fondue set/double boiler)
  • Fondue Forks
  • Serving bowl for the bread
Instructions
    Fondue

  1. In a ziplock, add the shredded cheddar cheese and flour together. Close the bag and toss, to coat the cheese in flour. Set aside.

  2. Either using a double boiler, or a metal boil/fondue pan, over a sauce pan with water in it, bring the water to a boil and then reduce to medium heat.

  3. Add the beer, tomato sauce, and garlic to the bowl. Stir to combine and cook for 30 seconds.

  4. Add half of the flour/cheese mixture. Stirring constantly until it is melted.

  5. Add the remaining portion of cheese in small batches, stirring constantly until the cheese is melted.

  6. Add the pepper and stir to combine.

  7. Either pour into a fondue pot, or keep in the boiler. Reduce heat to low.

  8. Drizzle the top with the pesto sauce and mozzarella. Serve.

    (Do not mix the mozzarella in to much, or it the cheese becomes to stringy to eat easily. It is more of a garnish).

    9. Dippers

  9. Cut the bread into bite size cubes/

  10. Melt the butter and drizzle over the cubes of bread, and then sprinkle the garlic salt over them.

  11. Lightly toast the cubs (you don't want them to hard, just enough to give them a light outer crunchy shell.

  12. Once lightly toasted, add to a serving bowl and serve with the fondue.

Keywords: Pizza, Cheese, Tomato, Melting Pot, Fondue
Did you make this recipe?
Read it online: https://www.hallandjanet.com/recipes/recipe/pomodoro-fondue/