Baked Brie Fondue is a simple French-inspired twist on classic Swiss fondue. Toast a wheel of brie with white wine and rosemary until hot, melty and tender – perfect for dipping bread, vegetables or apples.
Ingredients
- Brie
- White wine
- Rosemary
- French baguette
- Cornichons (gherkins) French Pickles
- Cherry tomatoes
- Meat slices
Raise your hand – who likes fondue? What’s better (or more fun) than dipping pieces of crispy bread into warm, melted cheese? We had a little fun with fondue today.
And yes, I know fondue is traditionally a Swiss dish. But here is my take on “Fondue Française.”
Wine
If you prefer to make this brie cheese fondue without wine, you can replace it with vegetable stock. You’ll still get the same creamy consistency, just without the added flavor that the wine adds.
No fondue pot? No problem – you don’t need it. All you need is an ovenproof dish. I recommend spending a few dollars on a fondue fork. The tine design (fork tip) makes it easy to pierce bread and other scoops.
Fondue for the slow cooker
The best way to serve this fondue for entertaining – and keep it warm – is to make it in a slow cooker or crockpot. Follow the recipe as written, but instead of baking it in the oven, put everything in the slow cooker and cook on high for about 40 minutes, or until the cheese is completely melted. Once melted, switch to the warm setting to keep the fondue hot and ready for dipping.
Fondue Labels
When enjoying fondue with other people, a little courtesy goes a long way. While it may be tempting to eat your cheesy meal straight off the fondue fork, it’s more polite – and hygienic – to slide the cheese-covered bread onto your plate with a dinner fork before eating. Not very fun, but definitely the right way to do it.
What to dip in brie fondue
Soft croutons are a must, but you can also indulge in cornichons (mini pickles), sliced meats, and vegetables. And yes – no double dipping!
Croutons for fondue
I love crunchy bread with fondue – I don’t like dipping soft bread in melted cheese because it’s hard for the cheese to stick. How to get around this? I toasted the French bread cubes on one side so they had a little crunch, while still being able to stick the fondue fork into the soft side for dipping. The crunchy side also helps the cheese adhere. Pretty good way, right?
Herbs with Cheese
To enhance the flavor – and add a pop of color – I like to add chopped rosemary. Feel free to use any fresh herbs you like.
Portion
I use 5 inch (12cm) Brie rims with a diameter of 354 grams which can be used for 4 people.
Another baked brie recipe
Baked Brie never looked (or tasted) so good! Try Pistachio and Pomegranate Baked Brie, Ham and Brie in Puff Pastry, or Strawberry and Rosemary Baked Brie for an easy, elegant and crowd-pleasing appetizer.
Baked Brie Fondue
Baked Brie Fondue takes classic Swiss cuisine to the next level. Wheels of brie are baked with wine and rosemary until hot, melty, and perfect for dipping bread, vegetables, or fruit.
Portion 4
Calories 267kcal
- 1 every A 5 inch/12 cm/354 gram wheel of double cream brie is removed from the package
- 2 tablespoon dry white wine
- Fresh rosemary, chopped
- French baguette cut into bite-sized cubes
- Cornichons (cucumbers/French pickles)
- Cherry tomatoes
- Meat slices
Make the brie:
-
Preheat the oven to 370°F (188°C). Place the brie in an ovenproof dish. Score the top with an X using a sharp knife. Gently lift the corners of the X and push slightly from the bottom to open the brie while maintaining its shape.
-
Pour 1 tablespoon of wine over the brie and sprinkle with chopped rosemary.
-
Bake for 10 minutes. You will see the edges of the cut curve slightly, exposing the cheese. Pour the remaining wine into the X and place back in the oven for another 5 minutes, or until the brie is melted and gooey.
Slow cooking method:
-
Put everything in the slow cooker and cook on high for about 40 minutes, or until the cheese is completely melted. Once melted, switch to the warm setting to keep the fondue hot and ready for dipping.
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Serve immediately with croutons, pickles, cherry tomatoes and bacon slices.
Portion: 1 | Calories: 267kcal | Carbohydrate: 43G | Proteins: 12G | Fat: 5G | Saturated fat: 2G | Cholesterol: 11mg | Fiber: 2G | Sugar: 4G
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