Ingredients

• 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

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Instructions

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