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.
(Contains Soy, Wheat)
Cream Sauce Base
(Contains Tree Nuts)
McCormick Grill Mates Brown Sugar Bourbon Seasoning
Grand Cru Cheese
Midnight Moon Cheese
Antipasto Gran Beretta
Not included in your delivery
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.