Toasted Tortellini & Pesto Cheese Dip
Ingredients:
For the Tortellini:
1 lb tortellini, 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 Dip:
1 pound part-skim mozzarella cheese, shredded
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
½ cup basil pesto
Directions:
For the Tortellini:
Preheat the oven to 400 degrees F.
In a wide, shallow bowl, combine the milk and eggs.
Dip the cooked tortellini into the egg wash. Stir to coat the tortellini.
In a food processor or blender, process the panko, Parmesan, pine nuts, parsley, salt, and pepper. Pour the mixture into another wide, shallow bowl.
Put the tortellini into the breadcrumb mixture and toss to coat well.
Line a baking sheet with foil and place the tortellini on. Spray them liberally with olive oil.
Cook the tortellini until toasted and golden brown, about 15 minutes. Turn the tortellini halfway through to prevent them from burning on the bottom.
For the Pesto Fondue:
Combine the cheeses and the cornstarch in a large bowl.
In a large pot over medium heat, heat the oil. Add in the garlic and let it cook until fragrant.
Add in the white wine and bring it to a simmer. Add in the cheese one handful at a time, whisking as it melts. Don't add more cheese until the last batch has melted. Continue until all of the cheese has been used up. Once the cheese has entirely melted, mix in the pesto.
