Recipe by Nif
Delicious and rich dish that is good for a party. Serve with french bread, crisp crackers, veggies or anything you like. Enjoy!
Top Review by *Parsley*
Thick, rich and wonderful! I used a medium brie, so mine was very thick, which is fine with me. I must say that out of all the dippers I tried, my favorite for this fondue was apple chunks. You must try apple chunks with this! Thanx for posting.
- 1 garlic clove, crushed
- 59.14 ml dry white wine
- 255.14 g brie cheese, rind removed and cubed
- 14.79 ml cornstarch
- 29.58 ml green onions, chopped
- 0.25 ml nutmeg, freshly grated
- salt and white pepper
Directions See How It's Made
- 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.