• 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
• 2-3 lbs. assorted vegetables, such as blanched green beans and asparagus, peeled baby carrots and radishes
• 1/2 loaf crusty bread, cut into cubes

Preparation:

In bowl, combine cheeses and cornstarch; set aside. In heavy-bottomed saucepan over medium heat, combine wine and thyme; simmer 1 minute. Whisk in cream, cayenne and black pepper.

When cream mixture begins to bubble, reduce heat to medium-low; add cheese mixture 1/3 cup at a time, stirring with rubber spatula until completely melted before adding more.

Fill fondue pot with 1” simmering water; place ceramic insert over pot. Transfer cheese fondue to insert; stir in chives. Serve warm with assorted vegetables and bread. Serves 6-8.

From Williams-Sonoma

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Photography by Heather