Cheddar Fondue and Charcuterie Board with Spiced Pecans and Crostini

This fondue and charcuterie board is the ultimate crowd-pleaser for any celebration. Featuring a creamy cheddar fondue, nutty Midnight Moon and floral Grand Cru cheeses, savory antipasto, fresh apples and grapes and bourbon-spiced pecans, it offers something for everyone. The crispy crostini are perfect for dipping into the warm fondue.

Assembling this board is simple and fun-just toast the bread, melt the cheese and arrange everything beautifully. It’s a festive, shareable dish that will impress your guests and make any occasion special.

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Ingredients

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

10.8 g McCormick Grill Mates Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Grand Cru CheeseView ingredient guideLike ingredientDislike ingredient

3.75 ounce Midnight Moon CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Antipasto Gran BerettaView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

4.5 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Slice baguettes crosswise into 8 rounds each. Spread baguette slices 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 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 teaspoon brown sugar bourbon seasoning and toss to coat. Set aside to cool.
4. Fan Grand Cru wedges on one corner of a large board or platter. Fan Midnight Moon wedges on opposite corner. Transfer fondue to a small bowl (warm in microwave if necessary); place in center of board. Fill remaining gaps with apple slices, grapes, crostini, spiced pecans and antipasto. For an elevated presentation, fold each piece of antipasto into a loose bundle.

Recipe Tips

FAQ

Can I use a different type of cheese for the fondue?

Yes, you can substitute the cheddar with another melting cheese like Gruyère or fontina for a different flavor profile.

How do I store leftovers?

Store the fondue in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. Keep the crostini in a sealed bag at room temperature.

Can I make the spiced pecans ahead of time?

Absolutely! The spiced pecans can be made up to a week in advance and stored in an airtight container at room temperature.