Arugula Fondue

From YavelWiki

Tomato-Arugula fondue is best served with cold baby mozzarella balls or sliced french bread. It yields 7 servings. Prep time is 15 minutes. Cook time is 20 minutes.

Ingredients

• 3 cloves garlic crushed
• 3 tablespoons butter
• 1 and 1/2 cups (about 4-5) 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 and 1/2 cups (about 1 and 1/2 ounces) arugula, cleaned stems removed and leaves coarsely chopped
• 1/4 cup (about 1 ounce) grated parmesan cheese

Steps

1. In a medium-sized saucepan saute garlic in butter about 2 minutes
2. Add tomatoes and cook 3 minutes
3. Add tomato juice tomato paste salt and pepper
4. Simmer 15 minutes
5. Stir in arugula and parmesan cheese
6. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner
7. Serve immediately for dipping bite-size pieces of feta colby and baby mozzarella balls; breadsticks; and bite-size pieces of crusty bread