Blue Cheese and Garlic Fondue

My mother-in-law, Susie Alton Combs, a writer and self-published novelist (check out her new book, Lobster Red Aries, here) attends a mystery writers conference every year here in the DC area. There is a writer called Avery Aames who writes A Cheese Shop Mystery Series. This recipe is from that series.

2 ounces blue cheese
1/2 cup half and half
1 tbsp. tapioca flour
2 cloves garlic

Cut garlic in half. Rub garlic around the inside of a fondue pot. Heat fondue pot to medium heat. Add half and half. Add cheese and stir until it is melted. Add tapioca flour and stir again to remove lumps. This should take about fir to seven minutes.

Serve warm in a small crockpot with cut vegetables -- broccoli florets, celery sticks, carrot sticks, and asparagus. It may also be served with crackers and/or bread cubes,