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Brie and Pesto Fondue

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1 cup dry white wine
1 chubby clove of garlic, minced
1 large shallot, chopped fine
1½ teaspoons champagne vinegar or white wine vinegar
8 ounces Brie cheese, rind removed and cut into small cubes
1½ teaspoons cornstarch
1/4 cup basil pesto
Freshly ground black pepper to taste
Chunks of crusty bread and cooked chicken

In a small, heavy saucepan, heat white wine, garlic and shallot. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Add vinegar.

Toss cubes of Brie cheese with cornstarch. Add to warm wine mixture, small amounts at a time, over low heat. Stir after each addition, until cheese is melted. When all cheese has been added and mixture is smooth, remove from heat. Stir in pesto and blend well. Season to taste with black pepper. Serve warm, from a small, heavy fondue pot, with chunks of crusty, chewy bread, cooked chicken or fresh vegetables.

*I like to buy the basil pesto found in the refrigerated case at the grocery store. It has a fresh flavor.

*I use my cheese plane to remove rind from Brie cheese. It works best when the Brie is chilled, right from the refrigerator.

 

-Recipe courtesy of Sue Doeden's All about Food.

 

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