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Baked Brie and Leek Fondue
Recipes
Baked Brie and Leek Fondue
8 servings
40 minutes total (Active 15 minutes)

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)
  • 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 sausage from casing (wash hands) and place in pan; brown 5–6 minutes, stirring to crumble meat, until no pink remains. Drain any fat.
    3. Combine sausage and remaining ingredients (except baguette) in 2-quart baking dish. Bake 20–22 minutes, stirring once halfway through, until hot and bubbly. 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.

Amount per ⅛ recipe serving: Calories 240, Total Fat 13g, Sat Fat 7g, Trans Fat 0g, Chol 55mg, Sodium 480mg, Total Carb 18g, Fiber 1g, Sugars 1g, Protein 13g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%