Toasted Tortellini with Pesto Cheese Fondue

Toasted Tortellini with Pesto Cheese Fondue

Toasted Tortellini with Pesto Cheese Fondue

Ingredients:
For the Tortellini:
  • 1 lb tortellini (any kind is fine), cooked according to package instructions
  • 1 cup milk
  • 3 eggs
  • 2 cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup pine nuts
  • ¼ cup fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Olive oil cooking spray
For the Pesto Fondue:
  • 1 pound part-skim mozzarella cheese, shredded (don’t use the fresh stuff– bagged is better here)
  • 6 ounces Provolone cheese, shredded
  • 6 ounces Fontina cheese, shredded
  • 3 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups white wine (I prefer Pinot Grigio, but any dry white will do)
  • ½ cup basil pesto

See full instructions on: hostthetoast.com

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