CHEESY SPROUT FONDUE

Cheesy sprout fondue image

This versatile recipe can be altered to transform your leftover cheese into a help-yourself starter - perfect served with crusty bread

Provided by Cassie Best

Categories Buffet, Starter

Time 50m

Yield Serves 6-8 as a starter

Number Of Ingredients 10

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Ingredients

500g Brussels sprouts , any damaged outer leaves removed
100g pack pancetta (about 8 slices)
200g brie , rind removed, roughly chopped
100g full-fat cream cheese
100g gruyère , rind removed, grated
2 tbsp grated parmesan
2 tbsp milk
2 tsp cornflour
2 tbsp wholegrain mustard
crusty bread , to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Put the sprouts on a large baking tray, drizzle with oil and season, then roll around the tray to help the seasoning stick. Tear each slice of pancetta in half and wrap each piece around a sprout - you won't have enough to wrap each one. Roast for 20 mins.
Meanwhile, whizz the cheese (only 1 tbsp of the Parmesan), milk and cornflour together in a food processor. Stir through the mustard, then transfer to a shallow baking dish or an ovenproof pan (ours was 15cm across and 3cm deep) and scatter with the remaining Parmesan. Reduce oven to 160C/140C fan/gas 3 after the sprouts have had their initial cooking time. Place the cheese dish on the top shelf of the oven and bake for 15 mins, with the sprouts on the tray below.
Remove the sprouts and turn on the grill. Cook the fondue under the hot grill for 2-3 mins until golden brown. Serve the fondue with skewers for dunking the sprouts and chunks of bread.

Nutrition Facts : Calories 291 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium