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Baked Brie and Leek Fondue
Recipes
Baked Brie and Leek Fondue
8 servings
40 minutes total

Ingredients

  • 1 medium leek
  • 8 oz Brie cheese
  • 2 cloves garlic
  • 4 oz fresh gourmet mushroom blend
  • 2 links mild Italian chicken (or pork) sausage (6–8 oz total)
  • ⅓ cup julienne-cut, sun-dried tomatoes
  • ¼ cup heavy cream
  • 1 Bakery baguette

Steps

    1. Preheat oven to 375°F. Cut leek in quarters lengthwise and rinse well. Slice leek thinly, white part only (1 cup). Remove rind from Brie; cut cheese into small pieces.
    2. Chop garlic finely and chop mushrooms coarsely. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Remove sausages from casings and place in pan (wash hands); brown 5–6 minutes, stirring to crumble meat, until no pink remains. Drain any fat.
    3. Combine sausage, leeks, Brie, garlic, mushrooms, tomatoes, and heavy cream in 2-quart baking dish. Bake 20–22 minutes, stirring once halfway through, until bubbly and 165°F. Slice baguette. Serve fondue immediately with baguette slices.

    Chef's Tip: Planning ahead? Prepare recipe though step 2, place prepped and cooled ingredients in airtight containers, and chill up to 3 days. Continue with step 3 when ready to serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 280, Total Fat 16g, Sat Fat 8g, Trans Fat 0g, Chol 55mg, Sodium 510mg, Total Carb 20g, Fiber 2g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 14g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 6%