Brie Fondue

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Brie Fondue with Roquefort and Mushrooms!

There's nothing like a great cheese fondue, but how about trying Brie Fondue for a change?

This yummy recipe has a wonderful, rich flavor to it and works well as the main dish or a warm, creamy appetizer. There are all kinds of Brie cheeses, just pick the one you like the best and use it for this recipe.

Whichever way you want to use this recipe, it's always a party pleaser.

Swissmar Lausanne Copper Fondue Set

What you'll need:
- 1 1/2 teaspoons of olive oil
- 4 ounces of fresh shiitake mushrooms (stemmed with caps diced)
- 1 shallot (minced)
- 1 teaspoon fresh thyme (chopped)
- 1 1/2 tablespoons of all-purpose flour
- 12 ounces chilled 60% (double creme) Brie cheese (recommended not to use triple creme)
- 2 ounces of Roquefort cheese (chilled)
- 1 cup of dry white wine

First, heat the oil in a medium-size heavy skillet over medium-high heat. Then, add the mushrooms, shallot, and thyme and sauté until the mushrooms begin to soften (about 2 minutes).

Next, place the flour in a large bowl. Cut the rind from your Brie and discard it. Cut the Brie into cubes and drop into the flour. Toss the cubes to coat, separating the cheese cubes.

Crumble the Roquefort into the same bowl and also toss to coat.

Brinata (Sheep's Milk Brie)

Pour the wine into a medium-size heavy saucepan and bring to a slow simmer over medium heat. At this point, add the cheese by handfuls, slowly, and stirring all the while until each addition of cheese is melted. Keep stirring until the Brie fondue mixture is smooth.

Next stir in the mushroom mixture into the fondue. Season with generous amount of pepper and transfer it all to a fondue pot.

Set the fondue pot over a candle or a canned heat burner. Or if you have an electric fondue pot, make sure you are familiar with the settings before using it. Serve with bread and vegetables (see below).

This delicious recipe makes about 6 to 8 servings.

Dippers
Have ready 1 (13-ounce) loaf crusty white bread that you cut into 1 1/2-inch cubes. You'll also need vegetables such as, carrot sticks, cauliflower and broccoli flowerets to dip into the warm cheese fondue.

You can also serve fondue with small boiled potatoes as a side dish.(You can cook up the potatoes and cut the vegetables ahead of time and store until ready to use. Just heat the potatoes enough to be warm for eating, but not too much that they become overcooked.

The Easy Appetizer Recipes Web site has many more wonderful recipes like this one. Check out the other cheese dips and fondue recipes.

Enjoy!

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