Baked Pumpkin Cheese Fondue

MAIN INGREDIENTS Brie, Pumpkin
RECIPE TYPE Appetizer
TECHNIQUE Fondue
Simple and festive, this fall cheese fondue is infused with aromas of pumpkin.
|Written November 12, 2012

INGREDIENTS

  • 1 small Pie pumpkin
  • 1 Clove garlic
  • 1 cup dry Chardonnay
  • 2 cups Brie, outer rind removed and cubed
  • 1 tablespoon cornstarch
  • 2 tablespoons kirsch
  • 1 baguette
SERVINGS8 servings
TOTAL TIME1hour, 5 minutes
PREP20minutes
COOK45minutes

Baked Pumpkin Cheese Fondue

1

Rub a saucepan with 1 clove of garlic.

2

Add 1 cup of dry Chardonnay and 1 tablespoon of cornstarch and warm over a low heat. Do not let the mixture boil.

3

Add 2 cups of Brie one handful at a time while slowly increasing the heat. Do not let it  boil.

4

Turn off heat and finish with 2 tablespoons of kirsch.

5

Using a pencil or a sharpie, mark 1 pie pumpkin around the top.

6

Carefully carve out the top.

7

Scoop out all of the pumpkin seeds and the stringy flesh so that only the meat of the pumpkin is left intact.

8

Fill the pumpkin with baguette slices and fondue. Think of it like French Onion Soup – you want enough bread so that it pokes out a bit.

9

Place the pumpkin in a baking dish and bake it in a pre-heated oven at 375 degrees for about a half hour. You want the top to form a crust but the pumpkin should still have structure to it.

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