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 )
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  • 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. 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. 2. In a bowl, toss Brie cubes with cornstarch.
  3. 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. 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. 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.
May 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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