Place the garlic, blue cheese, white wine and double cream into a pan over a medium heat. Heat for four minutes, until the cheese has melted, then add the Dijon mustard and thyme.
Heat a griddle pan until smoking.
For the tomato dippers, thread four cherry tomatoes onto a skewer and brush with olive oil. Repeat with two more skewers and then place onto the griddle pan to chargrill for two minutes on each side.
To serve, place the cheese fondue in a bowl with the tomato dippers on the side.