Pumpkin Brie Fondue
Servings: 4 to 6 appetizer servings
Calories:
A whole wheel of Brie melts inside a tender roasted pumpkin with honey, garlic, rosemary and thyme. Serve it warm with toasted baguette for dipping.
Print Recipe
Ingredients
- 1 small edible pumpkin or red kuri squash large enough to fit a 4½-inch Brie wheel
- 250 g Brie cheese wheel about 8.8 oz / 4½ inches wide; rind left intact
- 2 small baguettes cut into bite-size pieces
- 1–2 garlic cloves finely minced
- 2 tablespoon olive oil divided
- 1½ tablespoon honey
- ½ teaspoon fresh thyme finely chopped
- ½ teaspoon fresh rosemary finely chopped
- 5 tablespoon water for the baking pan
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 350°F.
- Cut a lid from the top of the pumpkin and scoop out the seeds and stringy pulp. Reserve the lid for presentation. Rub the pumpkin inside and out, including the lid, with some of the olive oil and season lightly with salt and pepper.
- Place the pumpkin and lid on a baking sheet and add 5 tablespoons of water to the pan. Roast for about 45 minutes, until the flesh is soft enough to scrape easily with a fork and a knife slides through it with little resistance, while the pumpkin still holds its shape.
- While the pumpkin roasts, toss the baguette pieces with the remaining olive oil, salt and pepper.
- Remove the pumpkin from the oven. If there is a large amount of water pooled inside, carefully spoon or blot away the excess; a little moisture is normal. Place the whole Brie wheel inside with the rind intact.
- Drizzle the Brie with honey and top with the minced garlic, thyme and rosemary. Arrange the seasoned baguette pieces around the pumpkin on the baking sheet.
- Return to the oven for about 15 minutes, or until the Brie is completely melted. Turn the bread once after about 7 minutes and remove any pieces that become golden before the cheese is ready.
- Carefully transfer the pumpkin to a serving platter. Gently stir the melted Brie so the honey, garlic and herbs combine. Finish with black pepper and extra herbs if desired, then serve immediately with the toasted bread. Guests can scoop some of the tender pumpkin flesh along with the cheese.
Notes
Brie: Use a 250 g (about 8.8 oz) wheel, roughly 4½ inches in diameter. Leave the rind intact.
Herbs: Fresh rosemary and thyme give the best flavor. If using dried herbs, start with about half as much.
Make ahead: Roast the pumpkin through the first baking stage, cool promptly, cover and refrigerate. When ready to serve, continue with the Brie and bread. It may need a few extra minutes in the oven if the pumpkin is chilled.
Substitutions: Camembert can replace Brie. Maple syrup can replace the honey. Roasted baby potatoes can be served instead of bread.
Storage: Cool leftovers promptly and refrigerate in a covered container for up to 3–4 days. Store the bread separately. Reheat gently until the pumpkin is hot and the Brie is creamy again.