Fondue with Brie and Garlic

Name: Fondue with Brie and Garlic
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Brie cheese, cut into cubes; 2 cloves garlic, minced; 2 tablespoons unsalted butter; 1/4 cup dry white wine; Salt and pepper to taste; Fresh herbs (like thyme or parsley) for garnish; Crusty bread, cut into cubes for dipping

Highlighted under: Oven Food

I absolutely love making Fondue with Brie and Garlic for gatherings or cozy nights in. The creamy, rich texture of the melted Brie combined with the aromatic garlic creates an irresistibly flavorful dip that pairs perfectly with crusty bread. Each bite is a decadent treat, and the process of melting the cheese adds a fun interactive element to the experience. It’s a simple yet elegant dish that always impresses my guests, making any occasion feel special and festive.

Created by

Ivy Sanderson

Last updated on 2026-01-13T01:01:34.947Z

Every time I host a gathering, Fondue with Brie and Garlic makes its way to the table. The first time I tried this recipe, I was surprised by how quick and rewarding the process was. After sautéing the minced garlic to infuse the butter, it creates an aromatic foundation for the creamy Brie, melting beautifully for a rich experience. I remember watching my friends eagerly dip their bread, their faces lighting up with delight - it was a hit!

One secret I discovered is to use a splash of white wine, which not only enhances the flavor but also helps achieve the perfect consistency. It was a game changer, as the tanginess complemented the cheese perfectly. If you're planning to serve Fondue at home, don’t forget the fresh herbs to garnish. They add a lovely aroma and bright touch to the final dish!

        Why You'll Love This Recipe
        Creamy Brie cheese that melts perfectly for dipping
Infused garlic aroma that elevates the dish
Ideal for entertaining with friends and family

      

Choosing the Right Brie

Not all Brie cheeses are created equal. When selecting your Brie, look for a wheel with a soft, buttery interior and a white rind. A high-quality Brie will offer a creamier texture and richer flavor, enhancing the overall fondue experience. Opt for a cheese that has a mild, fragrant aroma, which signifies it's ripe and ready for melting. I recommend avoiding overly aged Brie, as it can develop a stronger taste that might overpower the dish.

If you're looking for alternatives, consider using Camembert or a creamy triple-cream cheese, which provides a similar melting quality and flavor profile. Just remember that the creamier the cheese, the smoother your fondue will be. For those who prefer a stronger cheese flavor, a blend of Brie and a sharper cheese, like Gruyère, can create a delightful depth.

Maximizing Flavor with Garlic

Garlic plays a crucial role in elevating the fondue's flavor profile. When sautéing the minced garlic, be cautious not to let it brown, as burnt garlic can introduce a bitter taste. Instead, aim for a fragrant, translucent appearance after about one minute over medium heat. Should you want to experiment, roasted garlic can also be used for a sweeter, mellow flavor that complements the Brie beautifully.

For added depth, consider infusing the butter with herbs before adding the garlic. Substituting a tablespoon of garlic-infused olive oil for the butter can provide a unique twist, as can adding a pinch of red pepper flakes for a spicy kick. Just be mindful of how these flavors may impact the overall balance of the fondue.

Serving and Pairing Ideas

When it comes to serving your fondue, presentation can elevate the experience. A rustic wooden board with an array of dipping options—such as assorted crusty bread, roasted vegetables, or even apple slices—can encourage sharing and add a colorful visual component. I suggest toasting the bread cubes slightly to create a crispy exterior, which provides a delightful contrast to the creamy fondue.

If you have leftovers (though I doubt you will!), store the fondue in an airtight container in the fridge for up to three days. To reheat, slowly warm it over low heat on the stove, stirring in a splash of white wine or milk to restore its creamy consistency. This dish can also be modified into a baked Brie if you'd like to put a twist on the leftovers by layering it in a baking dish with some herbs and a drizzle of honey.

Ingredients

Fondue Ingredients

200g Brie cheese, cut into cubes
2 cloves garlic, minced
2 tablespoons unsalted butter
1/4 cup dry white wine
Salt and pepper to taste
Fresh herbs (like thyme or parsley) for garnish
Crusty bread, cut into cubes for dipping

Make sure all ingredients are fresh for the best flavor!

Directions

Prepare the Fondue

In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the Brie

Reduce heat to low, and gradually add the Brie cubes, stirring until melted and creamy.

Incorporate the Wine

Pour in the white wine, stirring continuously until smooth. Season with salt and pepper to taste.

Serve

Transfer the melted cheese mixture to a fondue pot or a heatproof serving dish. Garnish with fresh herbs and serve with crusty bread cubes for dipping.

Enjoy your homemade fondue while warm, as it tastes best fresh!

Pro Tips

Make sure to serve the fondue immediately after preparation for the best taste and texture. Keeping the fondue on low heat will help maintain its warmth throughout your gathering.

Troubleshooting Common Issues

Sometimes, fondue can become too thick as it cools down. If this happens, gently heat the mixture and stir in small amounts of white wine to loosen it up. Conversely, if your fondue is too thin, a quick fix is to add a rub of cornstarch mixed with a splash of wine to thicken it. Just let it cook for an additional minute or two after adding to achieve the desired consistency.

Another common issue is a fondue that doesn’t melt smoothly. This can occur if the cheese is too cold or if it's added too quickly to the pan. Be sure to bring the Brie to room temperature before starting, and add it gradually while continuously stirring to help it integrate with the garlic and butter.

Storing and Reheating Your Fondue

If you find yourself with leftover fondue, cool it completely before transferring it to an airtight container. This can be stored in the refrigerator for up to three days. When you're ready to enjoy it again, reheat it gently on the stovetop over low heat, stirring frequently to maintain that smooth and creamy texture. Don't forget to add a touch of white wine to revive the flavors.

If you're looking to make this fondue in advance, consider preparing the garlic and butter mixture and cubing the Brie beforehand. Store them separately in the fridge, and when it's time to serve, all you need to do is combine and heat, ensuring maximum freshness and flavor during your gathering.

Scaling Up for Larger Gatherings

Scaling this fondue recipe for a larger crowd is easy and can be done by simply multiplying the ingredient quantities. A good rule of thumb is to plan for about 150g of Brie per person, so adjust your measurements accordingly. You'll also want to ensure you have a larger fondue pot or multiple pots to keep the cheese melted and accessible.

Consider adding variety by introducing different flavored cheeses alongside the Brie, such as goat cheese or a smoked cheese, to cater to diverse tastes. Offering a few different dipping options can keep everyone busy and entertained, making sure the fondue station is the star of your event!

Questions About Recipes

→ Can I use other types of cheese?

Absolutely! While Brie is delicious, you can mix in other cheeses like Gruyère or Fontina for a different flavor.

→ What can I dip besides bread?

Vegetables like steamed broccoli, carrots, or even apple slices are great alternatives to bread.

→ How do I store leftover fondue?

Store leftover fondue in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

→ Can I make this fondue in advance?

You can prepare the cheese mixture ahead of time, but it's best to melt it just before serving to retain the perfect texture.