Baked Brie Fondue
Baked Brie Fondue is a simple French-inspired twist on classic Swiss fondue. Bake a wheel of brie with white wine and rosemary until hot, melted, and deliciously creamy – perfect for dipping bread, vegetables, or apples.
Table of contents
Ingredients
- Brie
- White wine
- Rosemary
- French baguette
- Cornichons (gherkins) French pickles
- Cherry tomatoes
- Sliced meats
Hands up – who loves fondue? What’s better (or more fun) than dipping crunchy pieces of bread into warm, melted cheese? We’re having a little fun with fondue today.
And yes, I know fondue is traditionally a Swiss dish. But this is my take on “Fondue Française.”
Wine
If you prefer to make this brie cheese fondue without wine, you can substitute vegetable broth. You’ll still get the same creamy consistency, just without the extra flavor the wine adds.
No fondue pot? No problem – you don’t need one. All you need is an ovenproof dish. I do recommend spending a few dollars on fondue forks, though. The design of the tines (the ends of the forks) makes it much easier to spear bread and other dippers.
Fondue for in the slow cooker
A great 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, place everything in the slow cooker and cook on high for about 40 minutes, or until the cheese is fully melted. Once melted, switch to the warm setting to keep the fondue hot and ready for dipping.
Fondue Etiquette
When enjoying fondue with others, a little manners go a long way. While it’s tempting to eat the cheesy goodness straight from your fondue fork, it’s more polite – and hygienic – to slide the cheese-covered bread onto your plate using your dinner fork before taking a bite. Not quite as fun, but definitely the proper way to do it.
What to dip into brie fondue
Soft croutons are a must, but you can also enjoy cornichons (mini pickles), sliced meats, and veggies. And yes – no double dipping!
Croutons for fondue
I like crispy bread with fondue – I’m not a fan of dipping soft bread into melted cheese because the cheese has a hard time sticking. How do I get around this? I broil cubes of French bread on one side so you get a little crunch, while still being able to stick your fondue fork into the soft side for dipping. The crispy side also helps the cheese cling. Pretty good method, right?
Herbs with Cheese
To elevate the flavor – and add a pop of color – I like to add chopped rosemary. Feel free to use any fresh herbs you love.
Servings
I used a 5-inch (12cm) diameter 354 grams size wheel of brie which serves 4 people.
More baked brie recipes
Baked brie never looked (or tasted) so good! Try my Pistachio and Pomegranate Baked Brie, Ham and Brie in Puff Pastry, or Strawberry and Rosemary Baked Brie for easy, elegant, and crowd-pleasing appetizers.
Baked Brie Fondue
Video
Ingredients
- 1 each 5-inch/12 cm/354 gram wheel of double cream brie removed from wrapper
- 2 tablespoons dry white wine
- Fresh rosemary, chopped
- French baguette cut into bite size cubes
- Cornichons (gherkins/French pickles)
- Cherry tomatoes
- Sliced meats
Instructions
Broil the bread cubes:
- Preheat the oven broiler (grill). Spread the bread cubes on a baking sheet and drizzle lightly with oil. Broil until the tops are browned and crisp. Don’t turn them – you want the other side to remain soft. Remove and set aside.
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 from underneath slightly to open the brie while keeping its shape.
- Pour 1 tablespoon of wine over the brie and sprinkle with chopped rosemary.
- Bake for 10 minutes. You’ll see the edges of the cut curl slightly, revealing the cheese. Pour the remaining wine into the X and return to the oven for 5 more minutes, or until the brie is melted and gooey.
Slow cooker method:
- Place everything in the slow cooker and cook on high for about 40 minutes, or until the cheese is fully melted. Once melted, switch to the warm setting to keep the fondue hot and ready for dipping.
- Serve immediately with croutons, pickles, cherry tomatoes and sliced meats.