Champagne Fondue

This is a perfect recipe for celebrating special occasions such as New Year’s Eve. Serve any leftover Brie on crackers with the remainder of the champagne.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 lb. Brie cheese
  • 1 garlic clove
  • 1 cup plus 2 Tbsp. champagne
  • 2 tsp. lemon juice
  • 2 tsp. cornstarch
  • ⅛ tsp. ground nutmeg
  • ⅛ tsp. ground black pepper
  • 1 French baguette, cut into cubes


  • Cut the Brie into cubes. Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Discard. Add 1 cup champagne to the saucepan and warm on medium-low heat. Don’t allow it to boil.
  • When the champagne is warm, stir in the lemon juice. Add the cheese, a few cubes at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don’t allow the fondue mixture to boil.
  • Dissolve the cornstarch in the remaining 2 tablespoons of champagne. When the cheese is melted, add the dissolved cornstarch. Turn up the heat until it is just bubbling and starting to thicken. Stir in the nutmeg and pepper.
  • Transfer to a fondue pot and set on the burner. Serve with the sliced French baguette cubes for dipping.