| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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 (about 1 1/2-ounces) 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.