Creamy Tomato Fondue

They say "everything old will be new again," and I’ve been around long enough to believe it’s true. When I was in high school, fondue parties were all the rage. My mother would pull out her avocado-colored fondue pot, heat up some oil and we’d have a blast cooking up bits of meat on our long-handled fondue forks. For dessert, the pot was filled with a luscious chocolate fondue. And, occasionally, my parent’s dinner parties would begin with a cheese fondue and speared French bread cubes.

Jump ahead to 1990, and the only place you saw a fondue pot was at a yard sale. I purchased my stainless steel pot (color-coded fondue forks included) to use as a chafing dish for $1 less than 10 years ago. Today, fondue pots grace the bridal registries again, and fondue has returned to vogue.

I’ve come up with an updated recipe to heat in your fondue pot that’s perfect for a cocktail party or before a winter dinner when entertaining. It’s a snap to prepare, and will get you rave reviews. Pour your Creamy Tomato Fondue into your fondue pot and serve with cubed French bread for a fun appetizer.

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1 28-ounce can diced tomatoes seasoned with oregano, basil and garlic
• 1 cup dry white wine
• 2 8-ounce blocks reduced-fat or regular cream cheese, cut into 1-inch cubes
• 1 cup shredded Monterey Jack Cheese
• Chopped fresh basil, for garnish
• French bread or bagel chips, for dipping

Heat olive oil in a large skillet over medium-high. Add onion and garlic and sauté until onion is very soft, about 8 minutes. Add diced tomatoes and wine and simmer 10 minutes, until liquid is almost completely reduced. Add the cheese and heat, stirring constantly, until melted. Pour into a fondue pot and serve with cubed French bread or bagel chips for dipping.

Makes 12 appetizer servings.