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
For the tomato dippers
12 cherry tomatoes
1 tbsp olive oil
Method
1. 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.
2. Heat a griddle pan until smoking.
3. 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.
4. To serve, place the cheese fondue in a bowl with the tomato dippers on the side.
