Toasted Tortellini with Pesto Cheese Fondue

hostthetoast.com

KAB

subheading: 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

subheading: 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

Directions at hostthetoast.com

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