Ingredients
2 cups milk
7 oz Dolcelatte cheese, diced
1 cup grated mozzarella cheese
1 tbsp cornflour
4 tbsp dry white wine
Salt and ground black pepper

For the rosemary skewers
12 woody rosemary stems, about 15cm/6in long
12 slices prosciutto, sliced in half lengthways
14 oz walnut bread loaf, cut into large cubes
12 ready-to-eat prunes, pitted
2 courgettes, halved lengthways and cut into 1cm/ ½ in slices
2 tbsp butter
2 tbsp butter
2 tbsp olive oil
1 garlic clove, crushed

Directions
1. Remove rosemary from the stems and soak them in cold water for 30 minutes. Gently heat the milk on the stove in a fondue pot, then add the cheeses and stir until smooth. Season well.
2. Blend the cornflour with the wine, add to the cheese mixture and stir until thickened.
3. Meanwhile, prepare the rosemary skewers. Take a soaked rosemary skewer and thread on one end of a piece of prosciutto. Add a bread cube, a prune and one or two slices of courgette, interleaving the prosciutto between the ingredients, so that the prosciutto is speared several times.
4. Repeat with the other rosemary sticks.
5. Heat the butter with the oil in a large frying pan and gently fry the garlic for a few minutes. Add the skewers to the frying pan and cook for a minute on each side until hot and golden brown.
6. Place the fondue pot on a burner at the table. Diners remove the vegetables from the skewers and use fondue forks to dip the vegetables into the hot fondue.