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Brie and Pesto Fondue |
1 lb Brie Cheese (cubed with no rind, chilled)
1/4 cup packed coarsely chopped basil leaves
1/4 cup Parmesan Cheese (grated)
1 clove Garlic (minced)
1 cup Dry White Wine
1 tbsp White Wine Vinegar
2 tbsp Cornstarch
Ground Pepper (to taste)
Add Basil, Parmesan Cheese and Garlic to blender or food processor
Add 1/4 cup Wine while still running
Set mixture (Pesto) aside
In Fondue Pot or saucepan bring remaining Wine and Vinegar to simmer on medium heat
Toss brie with cornstarch then slowly stir into saucepan
Do not boil, some bubbling is okay
Stir in Pesto
Add Pepper to taste
To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Croissants, Cooked Chicken Breast, Asparagus, Pears, Broccoli or Cauliflower Florets, Cherry Tomatoes
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