for 4 people

Tapenade

1 tsp	olive oil
1	garlic clove, coarsely chopped
¼ bunch	marjoram, leaves torn off
100 g	dried tomatoes, coarsely chopped
3 tbsp	water
50 g	pitted green olives, cut into rings
40 g	capers, drained
a little	pepper

Fondue

800 g	fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin)
1 ½ tbsp	Maizena cornflour
4 dl	white wine
a little	pepper

How it's done

Tapenade

Heat the oil in a pan. Add the garlic and marjoram, sauté briefly, place in a food processor. Add the tomatoes and water, puree. Mix in the olives and capers, season.

Fondue

Add the cheese to the pot. Mix the cornflour with the wine, pour into the pot, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Stir in the tapenade, place the fondue pot on the burner.

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