cup dry white wine
1 garlic clove crushed
2 teaspoons dried basil
teaspoon dried oregano
teaspoon crushed red pepper
2 tablespoons cornstarch
2 pounds shredded Italian cheeses
2 tablespoons minced sun-dried tomatoes (optional)
2 dozs bread sticks
Wine Suggestions: This fondue is an interpretation of the classic Italian salad of mozzarella, fresh basil and tomato. But with a possible blend of so many disparate cheeses in differing quantities, a low-acid, fruit-forward white wine such as a Riesling will be most pleasant here.
Comments: Supermarkets offer busy fondue cooks many shortcuts: a variety of bagged, preshredded cheeses; prepped vegetables; and packaged bread sticks, so dinner can be on the table in 15 minutes. If you have plenty of time to spare, shred your own cheeses - a mixture of mozzarella, Fontina, provolone, Romano, Parmesan or Asiago cheeses for a total of eight cups.