Caprese Burrata Fondue

FOR THE FONDUE:

10 multicolored cherry tomatoes, quartered
¼ cup (60 ml) Italian dressing
½ small red onion, finely chopped
Salt and pepper to taste
1½ cups (375 ml) dry white wine
2 tsp (10 ml) chopped garlic
500 g (approx. 1 lb) burrata, cut into cubes
250 g (1 package) cream cheese, cut into small cubes
2 tbsp (30 ml) cornstarch
2 tbsp (30 ml) fresh basil

FOR THE PESTO PARMESAN SAUCE:

½ cup (125 ml) sour cream
¼ cup (60 ml) ricotta
2 tbsp (30 ml) basil pesto
2 tbsp (30 ml) grated Parmesan

SUGGESTED SIDES (OPTIONAL):

Cooked gnocchi
Cooked asparagus
Prosciutto rosettes
Olive focaccia cubes
Cooked stuffed pasta (ravioli, tortellini)
Large stuffed olives
Tomato slices
Balsamic glaze

Preparation

1. In a small bowl, mix all the pesto parmesan sauce ingredients. Refrigerate for at least 1 hour before serving.
2. In a small saucepan, combine the cherry tomatoes with Italian dressing and red onion. Heat over medium-low for 3–4 minutes, until the tomatoes are softened and slightly confit. Season with salt and pepper. Remove from heat and keep warm.
3. In another saucepan, combine white wine and garlic. Bring to a boil, then lower the heat. Gradually add the burrata and cream cheese, stirring until melted and smooth.
4. In a small bowl, dissolve the cornstarch in a bit of cold water, then pour into the cheese mixture. Stir to thicken slightly.
5. Transfer the cheese fondue into your fondue pot’s ceramic insert and reduce heat to low. Add the confit tomatoes and fresh basil.
6. Serve the fondue with the sauce and your choice of garnishes.