Brie and Pesto Fondue
INGREDIENTS1 pound chilled Brie cheese (finely cubed)
1 ounce (1/4 cup) Parmigiano-Reggiano cheese
1 cup dry white wine
1 tablespoon white wine vinegar
2 tablespoons cornstarch
1 garlic clove (minced)
1/4 cup fresh basil leaves (chopped)
ground pepper to taste
DIRECTIONS
1. Put basil, Parmigiano-Reggiano cheese, and garlic in blender. While blending add 1/4 cup of wine and blend until thick. Set aside
2. In a medium saucepan, add remaining wine and vinegar and heat until simmering. In a medium bowl, toss the Brie cheese with the cornstarch. Slowly stir into saucepan one small handful at a time. Stir in pesto and season with pepper.
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.