Ingredients:
3oz vegetable broth
2 tsp. Pesto Sauce
3 tsp. Marinara Sauce
4 cheese blend (Fontina, asiago, provolone, and gruyere)
5 shakes of Worcestershire Sauce
11 tsp Mascarpone Cheese
Directions:
Mix broth, pesto, and marinara together in your fondue pot
(if you do not have one use a double boiler). Allow for the mixture to warm up. Add cheese blend slowly. Be sure to stir/whip the cheese in between each addition of
the cheese. Be very careful not to
make it too thick. It should be
more of a sauce rather than a dip.
Next, add the Worcestershire and the mascarpone cheese. Whip the cheese until the mascarpone
has melted. ENJOY!
**It is very
important that the cheese mixture is floured. Place the cheese in a container and add a few
tablespoons. Shake the container
until the cheese has a light coat of flour. This will give you a consistency!
