Garlic and Thyme Fondue

This fondue is not very traditional but is very delicious! It makes quite a large batch, enough for 6 people, with leftovers. For 2-4 people, cut the recipe in half.

Ingredients

• 3 tsp fresh thyme
• 4 large cloves of garlic
• 20-30g butter
• 1 liter cream
• 450g brie (this is the amount of brie needed AFTER cutting the skin off)
• Pepper, to taste
• Salt, to taste

Instructions

Pick the thyme off the stems and finely chop. If using dried thyme, you can skip this step. Mince the garlic. Melt the butter in a pot over medium heat. Add the garlic and cook, stirring occasionally, until the garlic is a light golden. We want it to have taken on color but NOT for it to have developed a roasted flavor. Add in the thyme, stir it around a bit, and then pour in the cream. Reduce the cream by half. Cut the skin off the brie and put it into the reduced cream. Stir slowly until melted. You can chop the brie into pieces to help it melt faster. Let cook over low heat until melty and smooth, and season with salt and pepper to taste. Serve with anything you think would be good covered in cheese and garlic and poked onto a stick.

Notes

This recipe is not so hard and fast—you can be a little flexible with the amounts, and it should end up fine. If using dried thyme, cut the amount in half, as it doesn’t melt into the fondue in the same way. Also, this fondue is quite garlicky, so feel free to reduce… or add more—measure with your heart!

Serve the fondue with anything you think would be delicious with garlic and coated in cheese. This is what we usually serve:

• cornichons
• italian sausages
• bell pepper
• green grapes
• cherry tomatoes
• crusty bread
• 4 large carrots
• boiled ham
• little potatoes