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Cheese: Brie and Pesto Fondue




Source of Recipe


FONDUE: Great Food to Dip, Dunk, Savor, and Swirl/posted by buny at rc


List of Ingredients




1/4 cup packed fresh basil leaves coarse chopped
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 garlic clove minced
1 cup dry white wine
1 tbsp. White wine vinegar
1 pound ripe brie cheese, chilled rind trimmed, cheese cut into small cubes (about 2 cups)
2 tbsp. cornstarch
Freshly ground pepper to taste




Recipe



Place the basil, Parmigiano-Reggiano and garlic in a blender. With the machine running, add 1/4 cup of wine and process until thick. Set the pesto aside. In a medium, heavy-bottomed saucepan, bring the remaining 3/4 cup wine and the vinegar to a bare simmer over medium heat. In a medium bowl, toss the brie with the cornstarch. Stir the cheese, a handful at a time, into the saucepan, stirring the first batch until melted before adding another. Allow the fondue to bubble once or twice, but do not boil. Stir in the pesto and season with the pepper. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.