Cheese Fondue With Pesto

1 clove garlic, split
1 cup dry white wine
1 1/2 pounds Gruyere or domestic Swiss cheese, shredded
2 teaspoons flour
2 tablespoons kirsch (a cherry-flavored liqueur, optional)
1/2 cup pesto sauce
Crusty bread for dipping

Rub the inside of the fondue pot with the cut surfaces of the garlic.
Discard garlic.
On the stove, heat wine in fondue pot until it just begins to bubble.
Meanwhile, toss cheese with flour.
Add cheese mixture to fondue pot and stir over medium heat with a wooden spoon until cheese is melted and smooth. Stir in kirsch.
When cheese begins to bubble, remove from stove.
Stir pesto into the cheese in a swirl.
Carry to the table.
Using the warmer that comes with the pot, keep warm enough so that cheese remains liquid but does not bubble.
Serve with cubes of crusty bread for dipping.
If cheese thickens at the table, stir in a little more wine.

Serves 6