for 4 person

Cream cheese mixture

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

Fondue

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

How it's done

Cream cheese mixture

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

Fondue

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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