ST. LOUIS —
Pesto Jack Fondue
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
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!
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