Mediterranean Cheese Fondue

Ingredients

• 500 g thin yellow zucchini (sliced into thin rounds)
• 400 g cucumber (cut lengthwise, seeded, and diced)
• 300 g tomatoes (halved)
• 150 g black olives
• 1 flatbread loaf (cut into bite-sized cubes)
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• Lemon
• 500 g sheep cheese (feta)
• 300 g cream cheese
• 250 ml milk
• 1 Tbsp starch
• 1 Garlic clove
• 2 tbsp butter
• 2 tsp dried oregano
• 1 pinch cayenne pepper
• 1 tbsp basil (finely chopped)

Instructions

1. 1.

   Sauté zucchini slices in hot oil in batches until golden brown, season with salt, pepper, 1 tsp oregano and lemon juice, let cool, then arrange decoratively on a plate and sprinkle with basil. Arrange the remaining vegetables similarly, add bread cubes and olives.

2. 2.

   Brush the fondue pot with pressed garlic and a little oil.

3. 3.

   Grate sheep cheese coarsely and combine it with cream cheese, butter, and milk in the pot; heat gently over low heat while stirring until the cheese melts.

4. 4.

   Whisk starch with a small amount of water to make a smooth slurry, stir into the fondue, and simmer briefly until thickened; season with cayenne pepper, remaining oregano, and lemon juice.

5. 5.

   Keep the fondue warm on the hotplate. Dip flatbread, olives, and vegetables into the cheese fondue, and enjoy the zucchini pieces.