Champagne Brie Fondue Raid your pantry for ideas, prepare them in bite-size chunks, and dip away! P.S. Take a look at the beautiful photo of this fondue in the insert.

Ingredients:

2 tablespoons cornstarch

2 tablespoons kirsch

1 garlic clove, halved

1 cup dry Champagne

1 teaspoon freshly squeezed lemon juice

16 ounces (about 2 small wheels) Brie cheese, chilled, rind removed, and cut into small pieces

1/8 teaspoon white pepper

1 baguette loaf, cut into cubes, with each cube having some crust

Method:

Create a slurry by whisking together the cornstarch and kirsch in a small bowl, and set it aside briefly.

Rub the inside of a saucepan with the garlic clove. In a medium saucepan over medium heat, bring the Champagne and lemon juice to a gentle boil. Immediately reduce the heat to low and stir in the Brie.

Blend the cornstarch/kirsch slurry into the cheese mixture and stir for a couple of minutes, until the mixture is smooth and thick. Transfer to a fondue pot over a flame and season with white pepper. Serve with bread cubes on fondue forks.

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