MFC_Lifestyle_Recipe_Petite Garlic & Pepper Fondue_2_resized

Petite Garlic & Pepper Brie Fondue with Caramelized Shallots

DifficultyBeginner
Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 tbsp unsalted butter
 ¼ cup diced shallots
 Kosher salt and freshly ground to taste
 6 oz Gruyere shredded (roughly 2 cups)
 1 tbsp cornstarch
 1 garlic clove, minced
 1 tbsp lemon juice
 ½ cup white wine
 1/2 tsp Dijon mustard
 Fresh chopped chives, for garnish (optional)
1

In a medium saucepan, melt the butter over medium heat. Add the shallots, kosher salt, and pepper. Stir to combine. Cook the shallots until caramelized, stirring occasionally for 10 - 15 minutes. Once golden, remove from the skillet using a slotted spoon and place in a small bowl. Set aside.

2

In a medium mixing bowl toss the shredded Gruyere with cornstarch. Add the garlic, lemon juice, and wine to the previously used saucepan. Bring to a light simmer and then add in the Gruyere. Keep whisking until smooth and then add in the diced Petite Garlic & Pepper. Keep stirring until smooth and then add in the Dijon mustard and caramelized shallots.

3

Light tealight under the Boska Tapas Fondue pot and gently pour in the cheese fondue. Garnish with fresh chopped chives if desired. We recommend that you serve the fondue with rustic bread cubes, kettle chips, pretzels, cornichons, and roasted vegetables.

Ingredients

 1 tbsp unsalted butter
 ¼ cup diced shallots
 Kosher salt and freshly ground to taste
 6 oz Gruyere shredded (roughly 2 cups)
 1 tbsp cornstarch
 1 garlic clove, minced
 1 tbsp lemon juice
 ½ cup white wine
 1/2 tsp Dijon mustard
 Fresh chopped chives, for garnish (optional)

Directions

1

In a medium saucepan, melt the butter over medium heat. Add the shallots, kosher salt, and pepper. Stir to combine. Cook the shallots until caramelized, stirring occasionally for 10 - 15 minutes. Once golden, remove from the skillet using a slotted spoon and place in a small bowl. Set aside.

2

In a medium mixing bowl toss the shredded Gruyere with cornstarch. Add the garlic, lemon juice, and wine to the previously used saucepan. Bring to a light simmer and then add in the Gruyere. Keep whisking until smooth and then add in the diced Petite Garlic & Pepper. Keep stirring until smooth and then add in the Dijon mustard and caramelized shallots.

3

Light tealight under the Boska Tapas Fondue pot and gently pour in the cheese fondue. Garnish with fresh chopped chives if desired. We recommend that you serve the fondue with rustic bread cubes, kettle chips, pretzels, cornichons, and roasted vegetables.

Petite Garlic & Pepper Brie Fondue with Caramelized Shallots