Blue Cheese Fondue with Sweet Potato Wedges
Blue Cheese Fondue with Sweet Potato Wedges

Ingredients

Method

  • For the Wedges
  • 1 sweet potato, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp chopped fresh rosemary
  • Salt and pepper
  • 1 tbsp chives, chopped
  • For the Fondue
  • 150g creamy blue cheese, e.g St. Agur
  • 100ml heavy cream
  • 50ml white wine
  • 1 tbsp chopped chives
  • Preheat the oven to 200C. Place the sweet potato wedges in a saucepan of boiling salted water to blanch for 2 mins, then drain and pat dry. Place on a baking tray and drizzle with olive oil, rosemary, and seasoning, then bake in the oven for 12 mins. Remove from the oven, transfer to a bowl, and sprinkle with chives.
  • Meanwhile, place the cheese, cream and wine into a small saucepan, and gently melt and stir together. Add the chives, mix to combine, and serve alongside your wedges in a small bowl for dipping.
30 mins
1 serving
This recipe pairs perfectly with the Heaps Good Wine Co. Pinot Noir 2019 from Stajerska, Slovenia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box