Canadian Brie Fondue
Simply topping the Brie with a delicious blend of autumn harvest favourites and allowing them to melt together onto a platter is a tasty way to entertain!
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Oven
- Serving platter
- Measuring spoon
- Measuring cup
- Spoon
- Cheese knife
- Basket
- Refrigerator
Ingredients
- 1 tbsp (15 mL) GAY LEA - Salted Butter
- 1 garlic clove, minced
- 1/4 tsp (1 mL) dried thyme leaves
- 1/4 cup (50 mL) onion, finely chopped
- 1/4 cup (50 mL) butternut squash, finely diced
- 1/4 cup (50 mL) red peppers, diced
- 1/4 cup (50 mL) apples, finely chopped
- 1 tbsp (15 mL) water
- 1 canadian brie, divided in half
- 4-6 cups (1-1.5 L) baguette, or French bread, cubed
- 1 tsp (5 mL) coarse salt, or fine
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