Free Recipe Brie And Pesto Fondue
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Brie And Pesto Fondue Recipe
1/4 c Packed; coarsely chopped
; fresh basil leaves
1 oz Freshly grated
-Parmigiano-Reggiano cheese;
-(1/4 cup)
Brie And Pesto Fondue Preparation
1 Garlic clove; minced 1 c Dry; white wine 1 tb White wine vinegar 1 lb Ripe Brie cheese; well -chilled, rind ; trimmed and ; discarded, cut into ; small cubes (about ; 2 cups) 2 tb Cornstarch Freshly ground pepper; to -taste Place the basil, Parmigiano-Reggiano cheese, and garlic in a blender. With the machine running, add 1/ 4 cup of the wine and process until thick. Set the pesto aside. 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 cheese with the cornstarch. A handful at a time, stir the cheese 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. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice. Converted by MC_Buster. Per serving: 68 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 16g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INF179 Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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