Recipes
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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
- 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.
- 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.
- 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.
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%