Mix the mashed blueberries with the cream and Cheddar cheese and simmer until obtaining a creamy sauce.
Season with salt, pepper, and oregano.
Keep in a fondue pot and serve with Crostini.
PANKO-CRUSTED CAMBEMBERT CHEESE WITH RASPBERRY SAUCE
Artisan bread stuffed with cheeses and blueberries
ASPARAGUS AND POMEGRANATE
Focaccia with raspberries, Roquefort cheese and onion in red wine
PROFITEROLE AND BERRY TOWER
Vegan eggplant and chestnut bites with cherry sauce
ROUGH BINDWEED FRUIT SCONES & ROQUEFORT CHEESE
Pita bread with turkey breast, avocado, and strawberries
Artichokes with blueberry mayonnaise
Coriander and Blueberry Mousse
