Champagne Brie Fondue

• 2 teaspoons cornstarch
• 2 tablespoons Kirsch
• 16 ounces (about 2 small wheels) brie cheese, chilled
• 1 garlic clove, halved
• 1 cup dry Champagne
• 1 teaspoon lemon juice
• 1/8 teaspoon white pepper
• 1 baguette loaf, cut into cubes, with each cube having some crust

1. Create a slurry with the cornstarch and Kirsch and set aside briefly.
2. Cut the chilled brie into small pieces.
3. Rub inside of a saucepan with the garlic clove.
4. Over medium heat bring Champagne and lemon juice to a gentle boil.
5. Reduce heat to low and stir in the brie.
6. Blend the cornstarch/Kirsch slurry into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick.
7. Transfer to a fondue pot over a flame and season with white pepper.
8. Serve with bread cubes on fondue forks.

cornstarch, wheels, garlic, lemon juice, white pepper, baguette

Taken from www.foodnetwork.com/recipes/robert-irvine/champagne-brie-fondue-recipe.html (may not work)