CHEESE FONDUE WITH TOMATO DIPPERS
Ingredients
- 1 garlic clove
- thinly sliced
- 100g/3½oz blue cheese
- 100ml/3½fl oz white wine
- 100ml/3½fl oz double cream
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- 12 cherry tomatoes
- 1 tbsp olive oil
Directions
- Place the garlic
- blue cheese
- white wine and double cream into a pan over a medium heat. Heat for four minutes
- until the cheese has melted
- then add the Dijon mustard and thyme.
- Heat a griddle pan until smoking.
- For the tomato dippers
- thread four cherry tomatoes onto a skewer and brush with olive oil. Repeat with two more skewers and then place onto the griddle pan to chargrill for two minutes on each side.
- To serve
- place the cheese fondue in a bowl with the tomato dippers on the side.
