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Recipe of the Day: Pesto Jack Fondue

Ann Lemcke of the Art of Entertaining shares a recipe for Pesto Jack Fondue.

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ST. LOUIS —

Pesto Jack Fondue

Ingredients:

1 TEASPOON Pesto (store bought is fine)

8 OUNCES Shredded Swiss Cheese (we use Gruyere)

8 OUNCES Shredded Monterey Jack Cheese

2 TABLESPOONS Cornstarch

1/2 CUP White Wine

3/4 CUP Chicken Stock

Salt and Pepper to taste

1/8 TEASPOON Nutmeg

Instructions:

Combine cheeses and cornstarch in a bowl.

In a heavy saucepan, bring the wine, garlic and chicken stock to a simmer over medium-low heat.

Add cheeses to simmering liquid a little at a time, whisking continuously.

Once smooth add your nutmeg and pesto.

Stir till smooth again.

Serve with dippers and enjoy!

For more from the Art of Entertaining, visit theaofe.com.

Recipe of the Day: Spinach Artichoke Cheesecake

ST. LOUIS - SPINACH ARTICHOKE CHEESECAKE 1/2 Stick of Butter 1/4 Chopped Yellow Onion 1 TSP Chopped Garlic 1 - 10 oz Bag Fresh Spinach 1 Can Artichoke Hearts (chopped) 8 oz Softened Cream Cheese 2 Eggs 1 1/2 Cups of Shredded Asiago Cheese Melt your butter on the stove and saute the onions, spinach and artichoke hearts till softened.

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