Blue Cheese Fondue
Indulge in a cozy and inviting fondue experience with this luscious Cambozola and blue cheese fondue. The rich blend of cheeses, white wine, and aromatic thyme creates a velvety smooth texture with a hint of warmth from cayenne and black pepper. Pair this decadent fondue with an array of vibrant blanched vegetables and crispy crostini for a delightful communal dining experience that is sure to please a gathering of friends or family.
— Constant Cookbook
Ingredients
- 3/4 lb. Cambozola cheese, rind removed,
- cheese crumbled
- 3/4 lb. pungent blue cheese, rind removed,
- cheese crumbled
- 5 tsp. cornstarch
- 1/4 cup dry white wine
- 2 tsp. minced fresh thyme
- 3/4 cup heavy cream
- Pinch of cayenne pepper
- 1/4 tsp. cracked black pepper
- 5 fresh chives, snipped
- 2 to 3 lb. assorted vegetables, such as blanched
- green beans, broccolini and asparagus, peeled
- baby carrots and radishes
- 1/2 loaf crusty bread, cut into cubes
Instructions
- Preheat an oven to 375°F (190°C).
- Cut the baguette on the diagonal into slices 1/2 inch (12 mm) thick. Arrange the slices in a single layer on a baking sheet. Brush the top of each slice with olive oil and sprinkle very lightly with cayenne. Toast the slices until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
- While the crostini are cooling, make the fondue: In a bowl, toss together both cheeses and the cornstarch. Set aside.
- In a saucepan over medium heat, combine the wine and thyme. When the wine comes to a simmer, whisk in the cream. Lower the heat to medium-low and add a third of the cheese mixture. Cook, stirring frequently with a rubber spatula, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.
- Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Garnish with the snipped chives. Serve with the crostini and apple slices alongside for dipping into the cheese with individual fondue forks. Serves 4.
- Williams Sonoma Test Kitchen
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