This gooey, cheesy red pepper fondue is a Justine original. The sweet and smoky flavor of the roasted red peppers complements the subtleness of the brie and the sweetness of the wine. The parmesan gives it the perfect consistency to coat all your favorite dipping foods.
3 red bell peppers, roasted and peeled
1 glove of garlic
½ cup sweet white wine or cooking wine
½ tsp white wine vinegar
½ tsp sugar
Salt and pepper to taste
2 wheels of brie cheese, rind off
¼ cup shredded parmesan cheese
Preheat your oven to 450 F
Roast red bell peppers for approximately 20 minutes, or until pepper is lightly charred
Remove from oven and let sit until cool to the touch. Carefully peel off the skin
Puree all ingredients together, with the exception of the cheese
In a fondue pot on low heat, add brie cheese and red pepper puree (to taste), stirring frequently
Once brie is fully melted and blended with the red pepper puree, add parmesan cheese
If the consistency needs to be thicker, add more parmesan or a small amount of flour
Once you have your desired consistency, you are ready to serve!
Serve with cubed bread, crackers, and an assortment of veggies. My favorites include cauliflower, zucchini, One Sweet® peppers, cooked asparagus and One Sweet® tomatoes. Enjoy with friends... even though you might not want to!