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Photo for - Canadian Brie Fondue

Canadian Brie Fondue

Simply topping the Brie with a delicious blend of autumn harvest favourites and allowing them to melt together onto a platter is a tasty way to entertain!

  • Yields: 4 to 6 servings
  • Preparation: 40 minutes

Ingredients

  • 1 tbsp (15mL) STIRLING - Churn84 Salted 250g
  • 1 garlic clove, minced
  • 1/4 tsp (1mL) dried thyme leaves
  • 1/4 cup (50mL) onion, finely chopped
  • 1/4 cup (50mL) butternut squash, finely diced
  • 1/4 cup (50mL) red peppers, diced
  • 1/4 cup (50mL) apples, finely chopped
  • 1 tbsp (15mL) water
  • 1 canadian brie, divided in half
  • 4-6 cups (1-1.5L) baguette or French bread, cubed
  • 1 tsp (5mL) coarse salt, or fine

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In medium saucepan, melt butter over medium heat. Add garlic, thyme, onion, squash and peppers; sauté for about 5 minutes or until lightly browned. Add apple; sauté 2 minutes. Stir in water, sauté for about 8 to 10 minutes or until squash is tender and liquid has evaporated.
  3. On large ovenproof platter, arrange Canadian Brie halves (semicircles) with backs touching and cut edges facing out; spoon vegetable mixture on top of each half. (Make ahead: Cover and refrigerate, for up to one day, bring to room temperature before baking or allow extra time for melting).
  4. Bake for 8 to 12 minutes or until the cheese melts and spreads across the platter. Remove from oven; place half of the bread cubes into melted cheese and sprinkle with sea salt. Serve immediately with remaining bread in a basket alongside the platter and knives to spread once the cheese sets.
  • Brie cheese size does not have to be exact nor does it have to be in a circle, that’s the beauty of this recipe! You should just consider which side of the plate the cheese is going to spread to when it melts.
Photo of - Canadian Brie Fondue

Ingredients

  • 1 tbsp (15mL) STIRLING - Churn84 Salted 250g
  • 1 garlic clove, minced
  • 1/4 tsp (1mL) dried thyme leaves
  • 1/4 cup (50mL) onion, finely chopped
  • 1/4 cup (50mL) butternut squash, finely diced
  • 1/4 cup (50mL) red peppers, diced
  • 1/4 cup (50mL) apples, finely chopped
  • 1 tbsp (15mL) water
  • 1 canadian brie, divided in half
  • 4-6 cups (1-1.5L) baguette or French bread, cubed
  • 1 tsp (5mL) coarse salt, or fine