Garlic and Herb Brie Fondue Ingredients 1 garlic clove, halved 2/3 cup dry white wine I tablespoon cornstarch 1 1/4 cups dairy sour cream 10 oz. Reny Picot Herb Brie Pinch of freshly grated nutmeg Salt and pepper to taste To serve: 1 pound cauliflower, in flowerets 1 pound broccoli, in flowerets Chopped parsley 1 loaf French bread, cut into cubes and toasted Instructions Rub cut garlic around inside of an earthenware fondue dish or heavy pan; discard garlic. Add 1/2 cup wine; bring to boil. Blend cornstarch with remaining wine; add to pan and cook, stirring constantly until thickened. Reduce heat. Add sour cream and cheese; stir until cheese has melted. Add nutmeg, salt and pepper. Keep warm. Bring a pan of salted water to a boil, add cauliflower and broccoli, and boil 5 minutes or until crisp-tender. Drain well and place in warm serving dish. Sprinkle fondue with parsley and serve immediately with the vegetables and bread cubes. Makes 4 to 6 servings.