Tomato Basil Fondue

Rok Bistro’s  Restaurant Recipe

1/2 cup white wine
1/2  teaspoon garlic, chopped
1 teaspoon basil pesto
1 teaspoon marinara sauce of your choice
3/4 cup Gruyere cheese, shredded
3/4 cup Monterey Jack cheese, shredded

In a small bowl, add the shredded cheese and mix in 1 tablespoon of cornstarch to coat the cheese.
In a fondue pot, heat the wine and garlic. Add the cheese slowly, and keep stirring until the liquid and cheese bond. Add the basil pesto and marinara and stir to blend. Serve with lightly steamed vegetables and cubed pieces of bread.

No comments:

Post a Comment