Three-cheese & Mushroom Fondue

MAKES 4 TO 5 SERVINGS

HANDS-ON TIME 20 MINUTES

TOTAL TIME 35 MINUTES

Fondue

2 tbsp olive oil

250 g portobello mushrooms, chopped

2 shallots, finely chopped

425 g Brie or Camembert cheese, rind removed and cubed

125 g Swiss cheese, shredded

90 g blue cheese, crumbled

2 tbsp all-purpose flour

1 1/4 cups dry white wine (approx)

1 tsp finely chopped fresh thyme pepper

4 cups day-old cubed bread

2 cups small broccoli florets, lightly blanched

12 baby potatoes, cooked al dente

12 Brussels sprouts, halved and lightly roasted

12 asparagus spears, lightly roasted

250 g thinly sliced prosciutto, rolled and halved

Fondue In large saucepan, heat oil over medium-high heat; add mushrooms and shallots. Cook, stirring, until mushrooms are tender and liquid has evaporated, 5 to 7 minutes. In large bowl, gently toss Brie, Swiss and blue cheese with flour.

Add wine to saucepan; bring to boil, scraping any browned bits. Reduce heat; add cheese mixture, 1/2 cup at a time, stirring after each addition until cheese is melted and mixture is smooth (if fondue is too thick, stir in a bit more wine). Stir in thyme and pepper. Transfer mixture to fondue pot and set burner to medium heat.

Meanwhile, arrange bread cubes, broccoli florets, potatoes, Brussels sprouts, asparagus and prosciutto on large platter for cooking and dipping in broth.

PER EACH OF 5 SERVINGS OF FONDUE about 525 cal,

29 g pro, 42 g total fat (23 g sat. fat), 8 g carb (1 g dietary fibre, 3 g sugar), 120 mg chol, 790 mg sodium, 1 mg iron.