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Pesto Cheese Recipe


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     Pesto Cheese

Category   Appetizers
Sub Category   None
Servings   8

1 lb part-skim mozzarella, shredded
8 oz Fontina, shredded
6 oz provolone, shredded
2 tablespoons cornstarch
1 tbls extra virgin olive oil
1 oz shallot, peeled, chopped
1 garlic clove, peeled, chopped
2 cups dried white wine (Pinot Grigio recommended)
6 tbls pesto

Put cheeses in large bowl and sprinkle with corn starch; toss to completely coat
Heat olive oil in fondue pot on 5 1/2 to 6. Cook chopped shallots and garlic til tender and golden.Add wine bring to a simmer. Reduce temperature to 3 1/2.
Gradually add cheese. Once cheese as been completely melted add pesto. keep temperature at 3

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