Fondue with cream cheese and sage

Fondue with cream cheese and sage

Total: 30 min. | Active: 30 min.
Nutritional value / person: 1592 kcal
, Fat: 76 g
, Carbohydrate: 125 g
, Protein: 81 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cream cheese mixture

125 g plain organic cream cheese
50 g sunflower seeds
2 bunches sage, roughly chopped
¼ tsp salt
¼ tsp pepper


1 garlic clove, cut in half
800 g fondue cheese mix
1 tbsp Maizena cornflour
4 dl white wine
800 g baguettes, cut into cubes, toasted
3 pears, cut into wedges
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How it's done

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Cream cheese mixture

Puree the cream cheese with the seeds and sage until smooth, season.


Rub the garlic around the fondue pot, add the cheese. Mix the cornflour into the wine, pour into the pot. Bring the cheese to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Add the cream cheese mixture, mix briefly. Serve with the bread and pears.

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