Italian Pesto Fondue with Ham
To add extra flavor to this recipe, replace the bell peppers with Roasted Red Peppers.
INGREDIENTS | SERVES 6
- 8 ounces cooked ham
- Italian Pesto with Basil and Pine Nuts
- 8 ounces prosciutto
- 8 ounces fresh small mushrooms
- 1 loaf Italian bread, cubed, or Bruschetta Fondue Cubes with Vegetables
- 2 red bell peppers
- 4–6 cups olive oil, or as needed
Roll up the ham and prosciutto and cut into bite-sized pieces. Wipe the mushrooms with a damp cloth. Cut the mushrooms in half. Remove the seeds and stems from the red peppers, and cut the peppers into cubes.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.
Use dipping forks to spear the rolled-up slices of ham and prosciutto and the vegetables. Cook in the hot oil.
Serve with the pesto and the Italian bread or bruschetta cubes.
Storing Pesto
If you enjoy pesto's strong flavor, you may want to prepare a large quantity ahead of time for future use. To make, follow the basic pesto recipe, leaving out the cheese and garlic. Place in a jar, cover with a thin film of olive oil, seal, and store in the refrigerator. Pesto stored in this manner will last for weeks. When ready to use, add the cheese and garlic and process the pesto until creamy, adding more olive oil if necessary.
