BLEU FONDUE

Serve salad as an appetizer with this Bleu Fondue!

Course Appetizer

Cuisine American, French

1 tablespoon unsalted butter
1 1/2 teaspoon chopped fresh thyme leaves
1 teaspoon minced garlic
2 cups heavy cream
1/2 pound blue cheese crumbled
Freshly ground black pepper
Crisp small whole Romaine leaves celery, cherry tomatoes, cucumber spears, asparagus spears, pea pods
baguette toasts

In a small saucepan, over medium-low heat, melt the butter and cook until it is just beginning to brown. Immediately add the thyme and garlic. Cook for 2 minutes, stirring to prevent the garlic from browning.
Add the cream, raise the heat to medium, bring to a slow simmer and reduce the cream by 1/3, about 2 minutes.
Add the cheese and stir until the cheese melts and the mixture is smooth, season, to taste, with pepper. Pour the sauce into a fondue pot and set over a candle to keep hot.

For an elegant presentation serve with crisp romaine leaves and long spears of salad vegetables arranged vertically in a large stemmed glass or vase

Keyword bleu cheese dip, cold dip, fondue, romaine lettuce dippers, salad appetizer