1 ½ cups
coarsely chopped Arugula, cleaned and stems removed
1 ½ cups plum tomatoes, diced
3 Tablespoons butter
3 cloves garlic,
¼ cup Hautly Grated Parmesan Cheese
1 Tablespoon tomato paste
¾ cup tomato juice or vegetable broth
pepper to taste
Sauté garlic in butter. Add tomatoes and cook 3 minutes. Add tomato juice, paste, salt and pepper and
simmer for 15 minutes. Stir in Arugula and Hautly Parmesan cheese. Transfer mixture into fondue pot and keep warm over
fondue burner. Serve immediately.
For Dipping :
Bite-size chunks of Hautly Family Classics ? Baby Swiss, Hot Pepper,
Colby, Cheddar, Monterey Jack and Mozzarella.