cheese fodue pot

Say Cheese!

19 Aug 2014

Category: Recipes

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)