Pesto fondue with edible boletus

• 1 tbsp butter
• 1/2 onions (120 g) peel and chop finely
• 1 garlic cloves peel and squeeze
• 3 1/2 dl dry white wine
• 400 g Appenzell Swiss cheese grated
• 400 g Grated Gruyère cheese
• 4 tsp Corn starch
• 4 tsp kirsch
• 20 g dried yellow boletus soak in warm water, squeeze and cut into stripes
• Pepper Freshly ground
• 600 g rustic bread cut into bitesize pieces

pesto

• 1/2 bunch fresh basil Wash, shake dry, pluck the leaves from the stalks and chop coarsely
• 1/2 bunch leaf parsley Wash, shake dry, pluck the leaves from the stalks and chop coarsely
• 1 tbsp pine nuts dry roast lightly in a frying pan
• 1 garlic cloves peel and squeeze
• 3 drops fresh lemon juice