Cheddar Fondue & Charcuterie Board
with Apple, Grapes, Spiced Pecans & Crostini | 4-6 servings
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Demi-Baguette
(Contains Soy, Wheat)
4 ounce
Cream Sauce Base
(Contains Milk)
½ cup
Cheddar Cheese
(Contains Milk)
1 unit
Apple
1 ounce
Pecans
(Contains Tree Nuts)
10.8 g
McCormick Grill Mates Brown Sugar Bourbon Seasoning
6 ounce
Grand Cru Cheese
(Contains Milk)
3.75 ounce
Midnight Moon Cheese
(Contains Milk)
6 ounce
Antipasto Gran Beretta
4.5 ounce
Red Grapes
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Instructions
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.
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.
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.
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.