Fondue
Fondue
INGREDIENTS
- 1 clove garlic
- 1/2 cup dry white wine
- 8 ounces brie cheese, room temperature, rinds removed
- 2 tablespoons corn starch
- 1 teaspoon fresh ground nutmeg (for garnish, and flavor)
- Fresh cracked black pepper to taste (optional)
METHOD:
- Slice rinds off of the brie, wheels typically come in 16 ounce (1 lb) wheels, so about half a wheel, just keep in mind the weight will be a little less but this should not be significant
- Allow the brie to come up to room temperature (about 30 minutes)
- Toss in a bowl with corn starch so all sides are coated
- In a sauce pot toast the garlic lightly halved cloves
- Add dry white wine
- Bring up to a simmer, add brie cheese and continue to stir, whisk and melt the cheese
- Serve with bread, crackers or fresh raw vegetables.
