Cheese fondu with an Italian twist! Make your next fondu night even better by serving up this unique take on the dish.
|8 oz||(225 g) Grated Emmental cheese|
|8 oz||(225 g) Grated Gruyere cheese|
|1 tbsp||(15 mL) Cornstarch|
|1 cup||(250 mL) Dry white wine|
|1 tbsp||(15 mL) Lemon juice|
|3 tbsp||(45 mL) Olivieri® Garden Pesto|
|Crostinis or bread cubes|
|Cooked Olivieri® Rainbow Tortellini|
|Cooked new potatoes|
TOSS cheese with cornstarch in a medium bowl and set aside.
CUT the garlic clove in half and rub the inside of a fondue pot with the cut side. Discard the garlic.
PLACE a medium saucepan over medium heat. Add the wine and lemon juice; heat to a gentle simmer. Gradually add the cheese, stirring slowly as it melts. When all of the cheese has melted stir in the pesto.
ARRANGE an assortment of dippers in small bowls in the centre of the table, transfer cheese fondue to the prepared fondue pot and set over low heat in the middle of the table.
SPEAR dippers on fondue forks or skewers. Dip in!
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