Baked Brie Fondue

Baked Brie Fondue is a French twist and a little hack on a Swiss classic. I’m taking a wheel of brie, adding a bit of wine and rosemary, then baking it until is melted and unbelievably gooey and creamy. Yep… a French fondue!

Hands up who doesn’t like fondue? What is better (or more fun) than dipping crunchy bread pieces into warm melted cheese? We’re having fun with fondue!

And yes, I do know that fondue is traditionally a Swiss dish. However, this is my version of ‘Fondue Française.’

If you would prefer to make this brie fondue without wine, by all means do so. You’ll get the same consistency but without the added flavor.

No fondue pot? No problem, because you don’t need one. All you need is an ovenproof dish. I do however spending a few dollars for fondue forks as the design of the tines (the end of the fork) make it so much easier to spear the bread and other ingredients.

Fondue for entertaining

A great way to serve this for entertaining, and keeping warm, is to make it in a slow cooker/crockpot. Follow the recipe, but instead of baking in the oven, place in the slow cooker on high for around 40 minutes until melted. This way, you can keep it warm in the slow cooker.

Fondue Etiquette

It’s important to remember that you’ll need to have some manners when it comes to eating fondue in this shared way, and it’s a very simple thing to remember. Where you may be tempted to eat the cheesy goodness straight off your fondue fork, it is more polite (and sanitary) to use your dinner fork to slide the cheese-covered bread onto your plate, then eat it. Not as much fun, but it is the proper way.

What to dip into Brie Fondue

There must be bread, specifically soft croutons (see more on this below). You can also use cornichons (small pickles), sliced meats and vegetables. But 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, but are still able to stick your fondue fork into the soft side for dipping and the crispy side helps the cheese stick. Pretty good method, right?

Herbs with Cheese

To elevate the flavor (plus it looks pretty), I like to add chopped rosemary. You can add whatever fresh herbs you like.

How many people does this recipe serve?

I used a 5-inch (12cm) diameter 354 grams size wheel of brie which serves 4 people. 

More Brie Recipes

• Baked Brie with Pistachios, Pomegranate and Rosemary
• Baked Ham and Brie in Puff Pastry
• Baked Brie with Strawberries and Rosemary