Community Recipe
from [psfreeman]
Brie and Sun-Dried Tomato Fondue

Brie and Sun-Dried Tomato Fondue

adapted from Ilana Simon's The Fondue Bible Choose imported French brie and trim off all of the rind. W-S Journal

  • Yield: 4 servings ( Serving Size: servings )
  • Prep time:35 Minutes
  • Cook time:30 Minutes


  • 8 ounce(s) Brie, rind trimmed and discarded, interior cut into cubes
  • 1 tablespoon(s) butter
  • 1 tablespoon(s) cornstarch
  • Cubes of French bread or croissants, or focaccia wedges
  • 1/2 cup(s) dry white wine
  • 3 tablespoon(s) dry-packed sun-dried tomatoes
  • 1 tablespoon(s) granulated sugar
  • 1 shallot, minced


1. Soak sun-dried tomatoes in boiling water to cover for 20 minutes. Drain, pat dry and chop, or cut with scissors, into small pieces.

2. In a bowl, toss Brie cubes with cornstarch.

3. In a large saucepan or flameproof fondue pot, melt butter over medium heat. Add shallot and cook, stirring until soft, about 3 minutes.

4. Reduce heat to medium-low. Add cheese mixture, a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon until cheese is melted.

5. Stir in sun-dried tomatoes and sugar. Mix well. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread or other dippers.

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Brie and Sun-Dried Tomato Fondue recipe