SUN-DRIED TOMATO PIZZA FONDUE
Source: Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers
Servings: 6-8

2 Tbsp 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 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed hot red pepper flakes
1 cup dry white wine
1/2 ounces mozzarella cheese, shredded (about 3 cups)
4 ounces sharp Provolone cheese, shredded (about 1-1/2 cups)
2 ounces freshly grated Parmigiano-Reggiano cheese (1/2 cup)
1 Tbsp cornstarch
FOR DIPPING:
Crusty French or Italian bread, cut into bite-size cubes with crust
Focaccia, cut into cubes
Salami cubes
Pepperoni wedges
Baby artichoke hearts
Raw red bell pepper slices
Raw zucchini wedges

In a medium, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring often, until translucent, about 4 minutes.

Add the sun-dried tomatoes, garlic, basil, oregano and hot pepper flakes. Stir until the garlic is fragrant, about 1 minute. Add the wine and bring to a simmer.

In a medium bowl, toss the cheeses with the cornstarch. Stir the cheeses, a handful at a time, into the saucepan, stirring until the first addition is melted before adding another. Let the fondue come to a bare simmer, but do not boil.

Transfer cheese to a fondue pot and keep warm over a fondue burner. Serve immediately with the dipping ingredients of your choice.