19 Aug 2014
If you just love to dunk into gooey backed Bried or Camembert, then you will LOVE this meltingly delicious alternative. Serve in the centre of the table for sharing or in place of a cheeseboard.
Melting Cheese Fondue Pot
200g brie, roughly chopped with rind removed
100g cream cheese
100g Gruyère, rind removed, grated
2 tbsp grated Parmesan (or vegetarian alternative)
2 tbsp milk
2 tsp cornflour
few thyme sprigs, leaves picked and roughly chopped
100g caramelised onion chutney (or chutney of your choice)
crusty bread, to serve
1. Put the Brie, cream cheese, Gruyère, half the Parmesan, the milk and cornflour
into a food processor, and blitz until smooth. Stir through the thyme and a little black pepper.
Spoon the chutney into an ovenproof baking dish and spread it over the base. Top with the
cheese mixture and spread to cover the chutney, then scatter over the remaining Parmesan.
Can now be covered with cling film and chilled for up to 3 days.
2. Heat oven to 160C/140C fan/gas 3. Put the baking dish on a baking tray and cook for
25 mins until bubbling. Turn the grill to a medium-high setting and grill for 2-3 mins or until
golden brown and crispy on top. Remove from the oven and leave to cool for 5 mins
before serving with crusty bread.
(BBC Good Food Recipe)