Fondue with Mozzarella and Basil

Name: Fondue with Mozzarella and Basil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g mozzarella cheese, shredded; 100g aged mozzarella, shredded; 1 cup dry white wine; 2 cloves garlic, minced; 2 tablespoons cornstarch; Fresh basil leaves, chopped; Salt and pepper to taste; Crusty bread, cut into cubes; Vegetable sticks (carrots, bell peppers, etc.); Cooked potatoes, diced

Highlighted under: Comfort Food

I absolutely love making this Fondue with Mozzarella and Basil, as it brings a delightful combination of flavors that elevate any gathering. The creamy mozzarella melts beautifully, while the fresh basil adds a vibrant note, making this dish irresistible. Whether it's a casual night in or a festive gathering, this fondue is sure to impress. I recommend using a quality mozzarella and fresh basil for the best results, adding an aromatic touch that will have everyone reaching for more!

Created by

Cleo Winter

Last updated on 2026-01-06T14:14:35.074Z

When I first made this Fondue with Mozzarella and Basil, I was amazed at how simple yet delicious it turned out. The consistent, gentle heat allowed the cheese to melt perfectly without clumping, delivering a smooth, flavorful dip. I was also surprised how quickly it came together, making it an ideal choice for spontaneous gatherings!

To achieve the best flavor, I recommend a combination of both fresh and aged mozzarella. The fresh mozzarella gives a delightful creaminess while the aged brings depth. Pairing this fondue with crusty bread or fresh vegetables makes each bite a delight. Don't forget to sprinkle a little extra chopped basil on top for an aromatic finish!

        Why You'll Love This Fondue
        Creamy mozzarella cheese that melts to perfection
Fragrant and fresh basil adds a delicious twist
Perfectly suited for both casual and festive occasions

      

The Importance of Quality Ingredients

Using a high-quality mozzarella cheese is crucial for achieving the creamy and smooth texture characteristic of this fondue. Fresh mozzarella has the right moisture content to melt beautifully, while aged mozzarella provides a depth of flavor. Look for mozzarella made from whole milk to enhance the richness of the dish. Using fresh basil is equally important; it not only adds a fragrant note but also brightens the dish. Opt for vibrant green leaves to ensure you're getting the freshest flavor.

Cornstarch serves as a vital thickening agent in this recipe, preventing the cheese from becoming grainy when melted. It helps to stabilize the mixture, ensuring that the fondue remains creamy without separating. Alternatively, if you need a gluten-free option, you can substitute cornstarch with arrowroot powder. The balance of flavors will be enhanced through careful seasoning with salt and pepper, so don't shy away from tasting your fondue as you prepare it.

Mastering the Fondue Technique

When melting the cheese, it's essential to maintain a low and steady heat; if the wine is too hot, the cheese can become rubbery. Aim for a simmer rather than a boil after adding the garlic to infuse its flavor effectively. Start by adding the cheese mixture in small handfuls to the wine, ensuring each addition melts completely before adding more. This careful method promotes a smooth and uniform texture throughout your fondue. Stir continuously using a wooden spoon to keep the mixture from clumping.

Incorporating fresh basil at the end of the cooking process ensures that its flavor remains vibrant and fresh. Basil can lose its brightness when overcooked, so wait until the cheese is fully melted before adding it. This technique also allows for the basil's aromatic oils to infuse gently into the fondue, enhancing its overall appeal. Remember to serve the fondue immediately after preparation for the best results—once it cools, it can thicken and lose its inviting creamy consistency.

Ingredients

Fondue Mixture

200g mozzarella cheese, shredded
100g aged mozzarella, shredded
1 cup dry white wine
2 cloves garlic, minced
2 tablespoons cornstarch
Fresh basil leaves, chopped
Salt and pepper to taste

For Dipping

Crusty bread, cut into cubes
Vegetable sticks (carrots, bell peppers, etc.)
Cooked potatoes, diced

Instructions

Prepare the Cheese

In a bowl, combine the shredded mozzarella and aged mozzarella with cornstarch. Toss until the cheese is evenly coated.

Heat Wine and Garlic

In a fondue pot or saucepan, heat the white wine over medium heat. Add the minced garlic and let it simmer for a few minutes to infuse the flavor.

Melt the Cheese

Gradually add the cheese mixture to the wine, stirring constantly until the cheese is melted and creamy. Season with salt and pepper.

Add Basil

Once the cheese is fully melted, stir in the chopped fresh basil for an added burst of flavor.

Serve

Serve the fondue warm with crusty bread, vegetable sticks, and cooked potato cubes for dipping.

Pro Tips

For a richer flavor, consider adding a splash of lemon juice or a pinch of nutmeg to the cheese mixture. Make sure to maintain a low heat to prevent the cheese from becoming grainy.

Serving Suggestions

To create a delightful fondue experience, consider diversifying your selection of dippers. In addition to crusty bread, which absorbs the cheese wonderfully, try using sourdough, baguette, or even pretzel bites for added flavor. A mix of crunchy vegetables can provide texture contrast; celery sticks, cherry tomatoes, and even blanched asparagus can be excellent choices. Diced apples or pears also pair nicely with the creaminess of the cheese, offering a sweet touch that complements the savory flavors.

For a complete meal experience, consider pairing your fondue with a fresh salad or charcuterie board. A light vinaigrette or citrus-based dressing on the salad can balance the richness of the fondue. Offering a selection of cured meats alongside the cheese encourages variety and makes for a more festive atmosphere.

Storage and Reheating Tips

If you happen to have leftover fondue, store it in an airtight container in the refrigerator for up to three days. When reheating, do so gently, either on the stovetop over low heat or in the microwave at reduced power. Stir frequently when reheating to ensure even melting and to prevent the cheese from becoming grainy. If the fondue thickens too much, add a splash of warm white wine or broth to restore its creamy consistency.

It's not recommended to freeze mozzarella fondue, as the texture of the cheese may change upon thawing, leading to a less than desirable result. If you anticipate having leftovers, consider scaling the recipe down for smaller gatherings, which will also allow you to keep the fondue fresh and at its best.

Questions About Recipes

→ Can I use other types of cheese?

Yes! While mozzarella is the star here, you can mix in other cheeses like Gruyère or Emmental for a more complex flavor.

→ What if I don't have a fondue pot?

You can use a saucepan, but be sure to keep the heat low and stir frequently to prevent the cheese from burning.

→ How do I store leftovers?

Leftover fondue can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat, stirring frequently.

→ Can I make this recipe ahead of time?

It's best enjoyed fresh, but you can prepare the cheese mixture ahead of time and assemble just before serving.