Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Brie Fondue with Fresh Thyme and Chardonnay

Maren Caruso

Servings: 8

The fresh herbs and wine in this fondue add a decadency that masks how simple it is to prepare. Play up this entertaining classic by stirring in luxurious ingredients like fresh lobster, crabmeat, sautéed mushrooms, or spinach. Crisp tart apple slices are good for dipping; you can also use carrot sticks, roasted potato wedges, or bread cubes.

Ingredients

  • 2 Tbs. unsalted butter
  • 1 large shallot, finely diced (about 1/4 cup)
  • 1/2 cup Chardonnay
  • 1 lb. brie, rind removed and cut into 1-inch pieces
  • 1-1/2 Tbs. cornstarch
  • 2 tsp. chopped fresh thyme
  • Freshly ground black pepper
  • Kosher salt
  • 4 medium Fuji apples (or Macoun), cored and cut into 1-inch slices (about 4 cups)

Preparation

  • Melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the Chardonnay and 1/4 cup water, and bring to a simmer. In a small bowl, toss the brie with the cornstarch to coat and then whisk into the wine until the cheese completely melts, about 2 minutes. Stir in the thyme and 1/2 tsp. black pepper. Taste and add more pepper or salt if needed. Transfer to a fondue pot, set out long skewers, and let guests serve themselves by dipping the apple slices into the fondue.

Reviews

Rate or Review

Reviews

  • User avater
    KFaitour | 11/16/2012

    This turned out really well. I think it's difficult to keep fondue really smooth. But the crowd loved it and I have had multiple requests for the recipe.

  • User avater
    capsaiCyn | 07/29/2012

    We took this to a New Year's party and it was DELICIOUS. Will definitely make again!

  • Donelleschultz | 01/01/2012

    Not sure if it was the recipe, or user error. But mind did not look like the picture. The end result was kind of grainy. I would have had a smoother texture by just warming up the cheese over the crostini.

  • User avater
    jlcall | 02/10/2011

    This was excellent. Quite the crowd pleaser.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks