- 1 baguette
- Olive oil for brushing
- Cayenne pepper for sprinkling (optional)
- 1/2 lb. (250 g) Cambozola cheese, rind removed, cheese crumbled
- 1/2 lb. (250 g) pungent blue cheese, rind removed, cheese crumbled
- 2 tablespoons cornstarch
- 1/2 cup (4 fl. oz) white wine
- 1 teaspoon minced fresh thyme
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 5 fresh chives, snipped
- 3 apples, cored and thinly sliced into wedges
- Preheat an oven to 375 degrees.
- Cut the baguette on the diagonal into slices 1/2 inch thick. Arrange the slices into 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 over 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 the 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 individual fondue forks. Serves 4.