Brie And Pesto Fondue Recipe

1. 1

   Place the basil, Parmigiano-Reggiano cheese, and garlic in a blender.

2. 2

   With the machine running, add in 1/ 4 c. of the wine and process till thick.

3. 3

   Set the pesto aside.

4. 4

   In a medium, heavy-bottomed saucepan, bring the remaining 3/ 4 c. wine and the vinegar to a bare simmer over medium heat.

5. 5

   In a medium bowl, toss the Brie cheese with the cornstarch.

6. 6

   A handful at a time, stir the cheese into the saucepan, stirring the first batch till melted before adding another.

7. 7

   Allow the fondue to bubble once or possibly twice, but don't boil.

8. 8

   Stir in the pesto and season with the pepper.

9. 9

   Transfer to a cheese fondue pot and keep hot over a fondue burner.

10. 10

    Serve immediately, with dipping ingredients of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.