Cheddar-Gruyere & Apple Cider Fondue Charcuterie
Rich, melty Cheddar-Gruyère fondue infused with apple cider takes center stage on this cozy fall-inspired board. Surrounded by crisp crostini, sugared cranberries, seasonal fruits, nuts, and savory charcuterie, it's a warm, shareable feast perfect for grazing and gathering.
4 persons
1 h
Ingredients
Crostini
- ½ baguette, cut into ¼” thick slices
- 3 tbsp olive oil
Sugared Cranberries
- ¾ cup water
- 1¾ cups sugar, divided
- 1 cup cranberries
Candied Pecans
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp water
- ¼ tsp kosher salt
- ¼ tsp cinnamon
Fondue
- 1 clove garlic, halved
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1 (7oz) chunk
Finlandia Imported Cheddar-Gruyere Cheese, shreddedMade from fresh, pure ingredients, this bold blend of tangy Cheddar and smooth Gruyere is…
- 1¼ tsp cornstarch
- 1 cup apple cider
- 1 pinch nutmeg, freshly ground
Board & Assembly
- 8 grissini breadsticks
- 8 slices prosciutto
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1 (7oz) chunk
Finlandia Imported Cheddar Gruyere Chunk, cut into slicesMade from fresh, pure ingredients, this bold blend of tangy Cheddar and smooth Gruyere is…
-
1 (7oz) chunk
Finlandia Imported Gouda-Parmesan Chunk Cheese, broken into chunksKeisarinna is the Finnish word for Empress, and suits this cheese perfectly. Made with pure…
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8 slices
Finlandia Imported Swiss CheeseFinlandia Swiss cheese is a rich, matured cheese with a distinct nutty flavor. Finlandia’s cheesemakers…
- 4 oz sliced Genoa salami
- 4 oz tart cherry, cacao nibs crisps or your favorite crackers
- ½ baguette, cut into 1” cubes
- 4 fresh figs, quartered
- 1 large navel orange, cut into wedges
- 1 cup candied pecans
- 1 cup sugared cranberries
- 3-4 fresh rosemary sprigs, for garnish
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Instructions
Crostini Preparation
- Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet and drizzle with oil. Bake, flipping slices halfway through, until dark golden-brown, about 15 to 20 minutes. Set aside.
Sugared Cranberries Preparation
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Bring water and 3/4 cup sugar to a boil in small saucepan over high heat. Remove from heat and stir in cranberries. Let sit until syrup cools completely, about 30 minutes. Place remaining sugar in small bowl or plate. Pat cranberries dry with a paper towel. Roll cranberries in sugar until coated. Transfer to a paper-towel-lined rimmed baking sheet. Let sit at room temperature until cranberries are completely dry, about 1 hour.
Candied Pecan Preparation
- Combine 1/4 cup brown sugar, 1/4 cup granulated sugar, 2 tablespoons water and 1/4 teaspoon kosher salt in small saucepan over medium heat. Simmer until the sugars dissolve and turn light golden-brown, about 3 to 5 minutes. Add pecans and 1/4 teaspoon ground cinnamon and cook, stirring frequently, until caramel is dark golden-brown, about 2 to 3 minutes. Spread pecans on a parchment-paper-lined rimmed baking sheet using 2 forks, ensuring the pecans do not touch. Allow to cool completely at room temperature.
Fondue Preparation
- Rub the inside of a small heavy-bottom saucepan, with garlic clove. Add cider and bring to simmer over medium heat. Toss Cheddar-Gruyere and cornstarch together in medium bowl until coated. Reduce heat to low and add half of the cheese mixture. Stir until melted, about 5 minutes. Stir in remaining cheese until melted, about 5 minutes. Transfer fondue to small ramekin.
Board Assembly
- Place ramekin on serving board. Wrap grissini with prosciutto. Space Cheddar-Gruyere, Gouda-Parmesan and Swiss cheese decoratively on board in 3 separate places, followed by salami, prosciutto-wrapped grissini and crisps. Place bread cubes, crostini, figs, orange slices and pecans decoratively on board. Fill in gaps on board with cranberries and rosemary sprigs. Serve and enjoy.
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