Makes 2 to 3 Servings
- 1 cup of Sonoma Gourmet Kale Pesto White Cheddar Sauce
- 1 cup shredded gruyere cheese
- 2 tablespoons dry white wine
- 1 teaspoon sherry vinegar
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 8 lightly steamed asparagus spears
- 1 large portobello mushroom, stem removed and cut into thick slices
- 1/2 Granny Smith apple, cut into 1/4-inch thick slices
- 1/4 loaf sourdough bread, torn into 1-inch pieces
- 1/2 cup sliced dried sopressata
- In a medium bowl, combine the Kale Pesto White Cheddar Sauce and the grated white cheddar cheese.
- In a medium-heavy saucepan (or a stove-safe fondue pot), bring the wine and sherry vinegar to a simmer over medium-low heat.
- Add the cheese mixture a little at a time stirring well to incorporate. Keep stirring until the mixture is as smooth as possible. Add the nutmeg and cayenne and stir to combine.
- Arrange the dipping ingredients on a platter. If not using a fondue pot, then carefully pour the fondue into a warm serving dish and make sure to stir regularly. Serve with small forks or long wooden skewers and dip away.
In This Recipe
Kale Pesto White Cheddar Sauce
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