Pesto Cheese Fondue

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1 pound part-skim mozzarella cheese (not handmade fresh), shredded

8 ounces Italian Fontina, shredded

6 ounces Provolone, shredded

2 tablespoons cornstarch

1 tablespoon extra virgin olive oil

1 ounce shallot, peeled, chopped

1 clove garlic, peeled, chopped

2 cups dry white wine (Pinot Grigio)

6 tablespoons pesto (homemade or purchased)

Crusty bread cubes for dipping

Fresh vegetables for dipping - blanched flowerets of broccoli or cauliflower, sliced carrots, zucchini wedges; raw strips of red or yellow bell peppers

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