Toasted Tortellini with Pesto Cheese Fondue

Toasted Tortellini with Pesto Cheese Fondue 

Ingredients:

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

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

See full instructions on: hostthetoast.com