1/4 c packed, coarsely chopped fresh basil leaves
1 oz freshly grated Parmigiano-Reggiano cheese
1 garlic clove, minced
1 c dry white wine
1 T white wine vinegar
1 lb ripe brie cheese, well chilled, rind trimmed and discarded, cut into small cubes
2 T cornstarch
Freshly ground pepper, to taste
Potential dipping ingredients:
Crusty bread cut into bite-sized pieces
Croissants cut into bite-sized pieces
Cooked chicken breast meat cut into bite-sized pieces
Place the basil, Parmigiano-Reggiano cheese and garlic in the blender. With the blender running, add 1/4 c wine and process till thick. Set the pesto aside.
In a medium, heavy-bottomed saucepan, bring the remaining 3/4 c wine and vinegar to a bare simmer over medium heat. In a medium bowl, toss the brie cheese with the cornstarch. A handful at a time, stir the cheese into the saucepan, stirring the first batch until melted before adding another batch. Allow the fondue to bubble once or twice, but do not boil. Stir in the pesto and season with pepper.
Transfer mixture to a fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients of your choice.
Time: 30 minutes Serves: 4-8
Fondue can be fun and is a good ice-breaker food when you have people that don't know each other. This recipe came from Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers