Best Brie And Pesto Fondue Recipes

Brie Fondue image

Provided by uncle ben

Categories High In...

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

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

Steps:

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.
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).

Champagne Brie Fondue image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 20m

Yield enough for about 4 people

Number Of Ingredients 8

2 teaspoons cornstarch
2 tablespoons Kirsch
16 ounces (about 2 small wheels) brie cheese, chilled
1 garlic clove, halved
1 cup dry Champagne
1 teaspoon lemon juice
1/8 teaspoon white pepper
1 baguette loaf, cut into cubes, with each cube having some crust

Steps:

Create a slurry with the cornstarch and Kirsch and set aside briefly. Cut the chilled brie into small pieces.
Rub inside of a saucepan with the garlic clove. Over medium heat bring Champagne and lemon juice to a gentle boil. Reduce heat to low and stir in the brie. Blend the cornstarch/Kirsch slurry into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick. Transfer to a fondue pot over a flame and season with white pepper. Serve with bread cubes on fondue forks.

Brie Cheese Fondue image

Provided by Nif_H

Categories Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 garlic clove, crushed
1/4 cup dry white wine
9 ounces brie cheese, rind removed and cubed
1 tablespoon cornstarch
2 tablespoons green onions, chopped
1 pinch nutmeg, freshly grated
salt and white pepper

Steps:

Rub garlic all over the inside of your fondue pot. Then rub it in a saucepan, leaving the crushed pieces in the bottom. Add the white wine to the saucepan and heat over medium-low heat.
Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot.
When the cheese has melted, add green onion and remove pot from the heat. Grate in a little nutmeg. Season with salt and pepper to taste.
The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
Pour the cheese into your fondue pot and keep fondue warm over low heat.