I have to make a terrible confession.
As someone who calls themself a kitchen gadget connoisseur – ok, overbuyer – I swear my blender has a blender…I am missing one key gadget: a fondue pot. GASP! A singular baby cry.
Oh man, now that I’ve confessed that I can sleep tonight…or the fact that I am finishing up this blog after 10pm not one day after saying on my New Year’s Resolutions I would write daily – HAH!
Anyway…fondue for two…without a pot. Ok, so it’s technically fake fondue – but I can promise you that when the need for a night of cheese and wine comes a knockin’ the last thing that I want to do is the dishes – or deal with cleaning up old cheese. I also found myself with some serious cravings for brie lately, and there are only so many times that I can eat decadent baked melty cheese in a bread bowl and still call myself a health and wellness coach (its 2 in 1 week – as far as Christmas was concerned.)
After wanting a date night in – and not spending a ton of money and a failed Christmas party foiled by a holiday attack of pneumonia, I found myself with an extra wheel of that soft creamy farmer’s market cheese and a desire to dip it in something, and dip it I did! I took to Pinterest, like any good millennial, and found that you can bake brie on it’s own in the rind and just make a few cuts on top of the wheel to use it as a dipping bowl.
Add in a few fresh veggies roasted with some herbs in the oven, and some delicious crisp green apples and it was a date night with a fair amount of cheese TO DIE FOR. Did we eat it all? Ummm…maybe it should be fondue for 3? All I know is that I really appreciated this being a delicious $20 date night in – cause ya know we splurged for the “good wine” on the 2nd from the bottom shelf at the store, rather than $100+ at The Melting Pot.
Wear your stretchy pants, give this recipe a try, and let me know what you think!
Brie Fondue for 2 with Apples & Roasted Vegetables
- 8 oz brie or other double cream cheese with full rind
- 4-5 small red potatoes
- 1 head broccoli
- 1 small yellow or vidalia onion
- 1 8oz box of small mushrooms, whole
- 1/2 bag baby carrots
- 1 granny smith apple
- 1 T herbs de provence create your own by combining 1/2 tsp of the following dried herbs: marjoram, oregano, thyme & rosemary
- 1 T EVOO
- Preheat the oven to 400 degrees and use 1/2 the olive oil to coat a standard cookie sheet (I recommend one with edges). Place a small oven safe bowl face up in the middle – this will serve as a placeholder for your cheese. Slice the produce and veggies into bite-sized pieces except for the mushrooms. Place the broccoli florets, baby carrots, potatoes, and onions on the cookie sheet around the small bowl. Toss the veggies with the remaining EVOO and herbs on the cookie sheet and bake for 30 minutes or until the carrots and potatoes are just about cooked. As the vegetables roast, score the top of the cheese so the knife pierces the rind but does not cut through the cheese or all the way to the edges into eighths, this will fold over easily once baked.Pull the cookie sheet from the oven and carefully remove the glass from the center of the pan and add the cheese, scored side up. Add the mushrooms to the mixed vegetables and bake an additional 10 minutes or until the cheese begins to ooze.Add the apples to the pan & serve hot and eat immediately dipping vegetables into your makeshift fondue pan!Feel free to modify however you choose, add other vegetables, include a baguette – whatever you like. I also highly recommend enjoying this with a glass of pinot noir.