Brie and Sun-Dried Tomato Fondue |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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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