Tomato and Mozzarella Fondue
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 198
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 29
- Sodium
- 434
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1 bunch fresh basil leaves, cleaned
1 pint bocconcini mozzarella pieces
Quick Tomato Sauce, recipe follows
Quick Tomato Sauce:
1 (28-ounce) can whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
Salt and freshly ground black pepper
Directions
- Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water. Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole. Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!;
Quick Tomato Sauce:
- Open the can of tomatoes, pour off the juice, and discard. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside.
- Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic. Add tomato pulp, stir to combine, and reduce the heat to a simmer. Simmer for about 5 minutes. Season, to taste, with salt and pepper. Serve as a dipping sauce for the bocconcini.