Cheddar Fondue & Charcuterie Board

Name: Cheddar Fondue & Charcuterie Board with Apple, Grapes, Spiced Pecans & Crostini | 4-6 servings
Yield: 2 servings
Ingredients: 2 unit Demi-Baguette; 4 oz Cream Sauce Base; 1/2 cup Cheddar Cheese; 1 unit Apple; 1 oz Pecans; 10.8 g Brown Sugar; 6 oz Grand Cru Cheese; 3 3/4 oz Midnight Moon Cheese; 6 oz Antipasto Gran Beretta; Salt; Black Pepper; 1 tsp Olive Oil; 1 tsp Cooking Oil; 4 1/2 oz Red Grapes

with Apple, Grapes, Spiced Pecans & Crostini | 4-6 servings

By Recipe0 System

This charcuterie and fondue board is a delicious way to celebrate with family and friends—it has something for everyone. Think holiday crowd pleasers like Midnight Moon (nutty & buttery) and Grand Cru (floral & mellow) cheeses, plus savory charcuterie meats, fresh apples & grapes, and bourbon-spiced pecans for a festive crunch! And of course, toasty bread for dunking—don’t mind if we fon-due!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Demi-Baguette
4 oz Cream Sauce Base
1/2 cup Cheddar Cheese
1 unit Apple
1 oz Pecans
3/8 oz Brown Sugar
6 oz Grand Cru Cheese
3 3/4 oz Midnight Moon Cheese
6 oz Antipasto Gran Beretta
Salt
Black Pepper
1 tsp Olive Oil
1 tsp Cooking Oil
4 1/2 oz Red Grapes

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Slice baguette crosswise into 8 rounds. Spread baguette slices out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 4-6 minutes. Let cool completely.
2

While crostini bake, in a small pot, heat cream sauce base over medium-high heat until gently bubbling, 1-2 minutes. Reduce heat to medium and stir in cheddar until melted. Season with salt and pepper. Remove pot from heat; cover and keep warm until ready to serve. Slice Grand Cru and Midnight Moon into thin wedges. Halve, core, and thinly slice apple.
3

Heat a drizzle of oil in a small, preferably nonstick, pan over medium-high heat. Add pecans and cook, stirring constantly, until toasted, 1-3 minutes. Transfer pecans and any oil to a small bowl. Add ½ tsp Brown Sugar Bourbon Spice (be sure to measure—we sent more) and toss to coat. Set aside to cool.
4

Fan Grand Cru wedges out on one corner of a large board or platter. Fan Midnight Moon wedges out on opposite corner. Transfer fondue to a small bowl (warm in the microwave if necessary); place in center of board. Fill remaining gaps on board with apple, grapes, crostini, spiced pecans, and antipasto. TIP: Fold each piece of prosciutto into a loose bundle for an even more elevated presentation.

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