Tomato Brie Fondue by Jennifer Beckman

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At a glance
1 14.5-ounce can diced tomatoes
½ cup dry white wine
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 13.2 ounce wheel Ile de France Brie cheese, cubed
1 ½ tablespoons corn starch
Assorted dippers, such as cubed bread, thick-sliced apples, roasted brussels sprouts, and blanched cauliflower florets


Drain the tomatoes into a bowl, reserving the liquid and tomatoes separately.

Combine tomato liquid, white wine, garlic and rosemary in a medium saucepan, and bring to a boil over medium heat. Reduce the heat to low. Toss cubed brie with corn starch, coating well, and then add to the simmering liquid, one handful of cheese at a time. Whisk frequently, until mixture is smooth, then add the next handful of cheese, until all of the cheese has been incorporated. Stir in the reserved tomatoes.

Transfer to a fondue pot set over a small flame and serve immediately with dippers. If a fondue pot is unavailable, transfer to a heavy earthenware bowl that has been warmed slightly in the oven.