Pesto Cheese Fondue Recipes

BEST FORMULA THREE-CHEESE FONDUE

Steps:

• Bring the wine to a boil in a small saucepan.
• Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
• Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

PESTO CHEESE FONDUE

Steps:

• Place basil leaves, walnuts, Parmesan cheese, Romano cheese, and garlic in a food processor bowl or blender container.
• Cover, and process or blend until paste begins to form, stopping the machine several times to scrape the sides.
• With machine running slowly, gradually add olive oil, and blend or process until consistency of soft butter.
• Add salt and pepper to taste.
• Cover and chill 1/4 cup of the pesto for another use, such as to toss with pasta or spread over garlic toast.
• Bring shredded cheeses to room temperature; toss with the 3 tablespoons flour; set aside.
• Heat wine in a large saucepan over medium heat until small bubbles rise to the surface.
• Just before the wine boils, reduce heat to low and stir in cheese mixture a little at a time, stirring constantly and making sure the cheese melts before adding more.
• Cook and stir until mixture bubbles gently.
• Transfer mixture to fondue pot.
• Spoon 3/4 cup of the pesto in spiral pattern on top of cheese mixture; gently cut through cheese to marble.
• Keep mixture bubbling gently over a fondue burner.
• Serve with bread and vegetables for dipping.
• Makes 2 cups (16 servings).
• Make-Ahead Tip: Prepare basil mixture; cover and chill up to 24 hours.

BRIE AND PESTO FONDUE

Steps:

• 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.;

GRILLED PESTO MARINATED SKIRT STEAK WITH BLUE CHEESE FONDUE

Steps:

• Soak 15 wooden skewers in cold water for 30 minutes. Heat the grill.
• Thread the meat onto skewers, season with salt and pepper, and coat with the pesto. Grill to desired doneness. You can also cook the meat to medium rare then finish it off in the oven just before the party.
• In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes. Be careful not to let the garlic brown. Add the cream, raise the heat to medium, and bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fondue pot set over low heat.

PESTO CHEESE FONDUE

Steps:

• Place basil leaves, walnuts, Parmesan cheese, Romano cheese, and garlic in a food processor bowl or blender container. Cover, and process or blend until paste begins to form, stopping the machine several times to scrape the sides. With machine running slowly, gradually add olive oil, and blend or process until consistency of soft butter. Add salt and pepper to taste. Cover and chill 1/4 cup of the pesto for another use, such as to toss with pasta or spread over garlic toast.
• Stir together the 2 cups flour, the baking powder, and salt in a medium mixing bowl. Cut in shortening with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in olives. Make a well in the center of the dry mixture, and add milk all at once. Stir with a fork until mixture is just moistened.
• Turn dough out onto a lightly floured surface. Quickly knead, by gently folding and pressing the dough 10 to 12 strokes or until it is nearly smooth.
• Roll out dough to a 16x8-inch rectangle, and cut lengthwise into thirty-two 1/2-inch-wide strips. For each breadstick, twist two strips together. Place on an ungreased baking sheet. Bake in a 450 degree F oven for 10 minutes or until golden.
• Meanwhile, bring shredded cheeses to room temperature; toss with the 3 tablespoons flour; set aside. Heat wine in a large saucepan over medium heat until small bubbles rise to the surface. Just before the wine boils, reduce heat to low and stir in cheese mixture a little at a time, stirring constantly and making sure the cheese melts before adding more. Cook and stir until mixture bubbles gently.
• Transfer mixture to fondue pot. Spoon 3/4 cup of the pesto in spiral pattern on top of cheese mixture; gently cut through cheese to marble. Keep mixture bubbling gently over a fondue burner.
• Serve with warm bread sticks and/or cherry tomato halves, fresh snow peas, Belgian endive leaves, french-fried potatoes, or other vegetables for dipping.