Brie Fondue for 2 with Apples & Roasted Vegetables
A date night fondue for 2 dish without a fondue pot using fresh, local ingredients.
- 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.