Woodfired Brie Fondue

Wood fired Baked Brie Fondue

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Course Main Course
Cuisine barbecue
Servings 6


  • 400 g baby potatoes boiled
  • 1 tbsp oil
  • 200 g St Kilian cheese or small brie
  • 4 Cloves Garlic peeled and thinly sliced
  • 4 Sprigs Thyme
  • 2 spring Rosemary
  • 100 ml dry white wine
  • 200 g red onion relish
  • 100 g sliced bread
  • Salt and pepper


  • Preheat the oven to 200ºC.
  • First, place the boiled potatoes on a baking tray. Drizzle with olive oil and place in the oven for 20 minutes until golden brown.
  • Remove all inner packaging from the cheese and place the cheese in a small cast iron oven dish or a oven proof ceramic dish to fit the cheese.
  • Cut 4 – 5 deep cuts into the cheese and insert in the garlic and thyme, rosemary into the openings.
  • Drizzle over the wine. Sprinkle black pepper and salt.
  • Bake in the wood oven for 5 minutes or so, keeping an eye until the cheese is warmed and melted in the center. If baking in the oven, bake for 18 – 20 minutes.
  • Remove from the oven. Cut into the cheese and peel back the rind, dip in the potatoes or bread with some onion relish!
  • Enjoy while piping hot.
Keyword cheese, Kevin Dundon

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