for 4 person

Fondue

600 g	fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin)
4 tbsp	Maizena cornflour
3 dl	white wine
300 g	soft goats' cheese
100 g	dried figs, cut into cubes
a little	pepper

To serve

600 g

baguettes, cut into approx. 2 cm pieces

How it's done

Fondue

Empty the cheese mixture into the fondue pot. Mix the cornflour into the wine, add to the pot, mix. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted. Mix in the goat's cheese and figs, stir until the fondue is creamy, season.

To serve

Serve with the bread.

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