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Ingredients

• 1 cup  lightly packed basil leaves
• 1/2 cup  chopped walnuts
• 1/2 cup  finely shredded Parmesan cheese (2 ounces)
• 2 tablespoons  finely shredded Romano cheese
• 2   medium cloves garlic
• 1/2 cup  extra-virgin olive oil
• 2 cups  all-purpose flour
• 2 teaspoons  baking powder
• 1 teaspoon  salt
• 1/4 cup  shortening
• 1/4 cup  black olives, pitted and finely chopped
• 3/4 cup  milk
• 1-1/2 cups  finely shredded fontina cheese (6 ounces)
• 1-1/2 cups  finely shredded Swiss cheese (6 ounces)
• 1/2 cup  finely shredded Romano cheese (2 ounces)
• 3 tablespoons  all-purpose flour
• 1 cup  dry white wine
•   Cherry tomato halves, fresh snow peas, Belgian endive leaves, french-fried potatoes, or other vegetables (optional)

Description

Fondue Is Fun! This Contemporary Appetizer Recipe Is Flavored With Pesto And Three Cheeses.

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