Baked Brie Fondue

Baked Brie Fondue takes a Swiss classic to the next level. A wheel of brie is baked with wine and rosemary until hot, melty, and perfect for dipping bread, veggies, or fruit.

Course Appetizers

Cuisine French

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 267

Author Janette

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.

Video

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