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Brie and Pesto Fondue




Source of Recipe


FONDUE: Great Food to Dip, Dunk, Savor, and Swirl.


List of Ingredients




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

Recipe



1. 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.

2. 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.

3. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.