Pesto Cheese Fondue

1 pound part-skim mozzarella cheese (not handmade fresh), shredded 8 ounces Italian Fontina, shredded 6 ounces Provolone, shredded 2 tablespoons cornstarch 1 tablespoon extra virgin olive oil 1 ounce shallot, peeled, chopped 1 clove garlic, peeled, chopped 2 cups dry white wine (Pinot Grigio) 6 tablespoons pesto (homemade or purchased) Crusty bread cubes for dipping Fresh vegetables for dipping - blanched flowerets of broccoli or cauliflower, sliced carrots, zucchini wedges; raw strips of red or yellow bell peppers

431 Calories (60% from fat) • carb. 6g • pro. 28g • fat 29g • sat. fat 16g • chol. 82mg • sod. 722mg • calc. 719mg • fiber 0g

Place cheeses in a large bowl and sprinkle with cornstarch; toss to completely coat. Reserve. Heat the olive oil in the Cuisinart® Fondue Pot using Setting 5-½ - 6. Cook the chopped shallot and garlic until tender and just golden, about 1 minute. Add the wine and bring to a simmer. Reduce the temperature to Setting 3-½. Gradually add the cornstarch coated shredded cheese one handful at a time while stirring with a plastic or coated whisk. Add the cheese slowly allowing it to melt and blend completely before adding more. Do not rush. When cheese is completely added, stir in the pesto. Keep the temperature Setting at 3 to serve the fondue. The fondue should just simmer; it should never boil. Serve with crusty bread cubes and vegetables if desired.