Porktacular Bacon Fondue Brunch Platter
with Maple Sausage, Roasted Potatoes & Garlic Toasts
- Milk
- Soy
- Wheat
What better way to toast to brunch with friends than diving and dipping into a shareable fondue? Topped with crispy, smoky bacon bits and served alongside roasted potatoes smothered in herby butter, hearty maple breakfast sausage, snappy green apples and garlicky toasted baguette rounds, this board has a little bit of everything you want to see in a great brunch spread. So go ahead: pick, graze, and dunk your way through ooey-gooey, cheesy deliciousness during the best meal of the week.
Ingredients
4 ounce
Bacon
10 ounce
Maple Pork Breakfast Sausage
1 unit
Granny Smith Apple
½ cup
White Cheddar Cheese
(Contains: Milk)
8 ounce
Cream Sauce Base
(Contains: Milk)
12 ounce
Fingerling Potatoes
2 slice
Gouda Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring garlic herb butter to room temperature. Wash and dry produce. • Halve potatoes lengthwise; toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Meanwhile, arrange sausage* on a separate lightly oiled baking sheet. Roast on middle rack, turning sausage halfway through, until browned and cooked through, 15-17 minutes.
• Meanwhile, dice gouda into ¼-inch pieces. Halve, core, and thinly slice apple.
• Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Halve baguette lengthwise and toast until golden brown. Spread cut sides with half the garlic herb butter. Slice into 1-inch strips; halve strips to create short spears.
• Once potatoes and sausage are done, in a small pot over medium-high heat, combine cream sauce base and cheese roux. Cook, stirring constantly, until steaming and bubbling slightly, 1-2 minutes. • Reduce heat to medium. Add gouda and cheddar one small handful at a time, alternating and whisking constantly between additions, until melted. Remove from heat; season with pepper.
• Transfer roasted potatoes to a large bowl and toss with remaining garlic herb butter. • Cut sausage on a diagonal into 2-inchlong pieces.
• If desired, transfer fondue to a serving bowl. Top fondue with chopped bacon. • Place roasted potatoes, sausage, apple slices, and baguette spears on a large board or platter. Serve family style with fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your table.
Pork Sausage is fully cooked when internal temperature reaches 160°.
Bacon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cheese fondue, especially with apples and bread. Some found it too salty; consider reducing added salt.
- Ease of prep: Most found it easy to prepare, though timing multiple components was challenging for a few.
- Suggestions: Try keeping bacon separate from fondue. Consider adding sunny-side-up eggs for a heartier breakfast 🍳.
- Portions: Plenty of food for 3-4 people; some wanted more bread and herb butter for dipping.
- Versatility: Great for entertaining or holiday brunches. Pairs well with champagne for a festive touch 🥂.
