Crabmeat And Brie Fondue

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter
• 1/4 cup minced shallot
• 2 cups heavy cream
• 8 ounces brie cheese, trimmed of rind
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1 lb lump crabmeat, picked clean of shells and cartilage
• 1 tablespoon chopped fresh parsley leaves
• french bread or croutons or focaccia bread, croutons and bite-size pieces or assorted fresh vegetable, bite-size pieces
• 1/4 lb plum tomato, cored, halved and seeded
• 1/2 teaspoon kosher salt
• 1 fresh rosemary sprig
• 1 large garlic clove, peeled and smashed
• olive oil, as needed

Recipe

• 1 tomato confit:.
• 2 place tomatoes in a small saucepan and season with the salt.
• 3 add rosemary sprig and garlic and enough olive oil to barley cover the top of tomatoes.
• 4 bring oil to a very low simmer and cook for about 1 hour.
• 5 remove tomatoes from the oil with a slotted spoon and place in food processor or blender.
• 6 process until smooth, 1-2 minutes. yield about 1/2 cup.
• 7 fondue:.
• 8 place a skillet over medium heat.
• 9 add the butter to the pan.
• 10 once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 miute.
• 11 add the heavy cream and bring to a simmer.
• 12 once the cream is hot and bubbling, add the brie and use a whisk to stir into the cream.
• 13 season the cream with the salt and pepper and add crabmeat to the pan; use a wooden spoon and stir in slowly.
• 14 continue to cook the fondue over medium heat until the cream is slightly reduced, about 3-5 minutes.
• 15 remove from the heat and stir into the fondue.
• 16 transfer fondue to a fondue pot and spoon tomato confit into the fondue.
• 17 serve warm with bread and/or fresh assorted vegetables.