Ingredients

Steps

• Combine the garlic, blue cheese, wine, and cream in a pan over medium heat.
• Heat the mixture for four minutes until the cheese melts.
• Stir in the Dijon mustard and thyme leaves.
• Heat a griddle pan until it begins to smoke.
• Thread the cherry tomatoes onto skewers and brush them with olive oil.
• Chargrill the tomato skewers for two minutes on each side.
• Serve the warm fondue in a bowl with the tomato skewers on the side.