Cheesy sprout fondue

Cheesy sprout fondue

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(1 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 6-8 as a starter
This versatile recipe can be altered to transform your leftover cheese into a help-yourself starter - perfect served with crusty bread

Nutrition and extra info

Nutrition: per serving (8)

  • kcal291
  • fat23g
  • saturates13g
  • carbs4g
  • sugars2g
  • fibre3g
  • protein15g
  • salt1.2g
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Ingredients

  • 500g Brussels sprouts, any damaged outer leaves removed
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 100g pack pancetta (about 8 slices)
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 200g brie, rind removed, roughly chopped
  • 100g full-fat cream cheese
  • 100g Gruyère, rind removed, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 2 tbsp grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tsp cornflour
  • 2 tbsp wholegrain mustard
  • crusty bread, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the sprouts on a large baking tray, drizzle with oil and season, then roll around the tray to help the seasoning stick. Tear each slice of pancetta in half and wrap each piece around a sprout - you won't have enough to wrap each one. Roast for 20 mins.

  2. Meanwhile, whizz the cheese (only 1 tbsp of the Parmesan), milk and cornflour together in a food processor. Stir through the mustard, then transfer to a shallow baking dish or an ovenproof pan (ours was 15cm across and 3cm deep) and scatter with the remaining Parmesan. Reduce oven to 160C/140C fan/gas 3 after the sprouts have had their initial cooking time. Place the cheese dish on the top shelf of the oven and bake for 15 mins, with the sprouts on the tray below.

  3. Remove the sprouts and turn on the grill. Cook the fondue under the hot grill for 2-3 mins until golden brown. Serve the fondue with skewers for dunking the sprouts and chunks of bread.

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Comments, questions and tips

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Frantic Flapjack
18th Dec, 2014
Sprout fondue anyone??
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