Ultimate Cheddar Mozzarella Fondue Board with Roasted Veggies and Baguette

There’s something magical about a pot of molten cheese surrounded by an array of dippers. This cheddar mozzarella fondue board brings everyone together for a cozy, interactive meal. With roasted potatoes and carrots, tender broccoli, crisp apple slices and toasted baguette pieces, every bite is a delightful combination of flavors and textures.

The star of the show is the creamy, cheesy fondue made with white cheddar and mozzarella, perfectly seasoned and ready for dipping. Whether you’re hosting a party or enjoying a family dinner, this fondue board is sure to impress. Feel free to add extras like beef tenderloin for an extra special treat!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges. Toss carrots on one side of a baking sheet with a drizzle of oil, salt and pepper. Toss potatoes on empty side with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While carrots and potatoes roast, cut broccoli into bite-size pieces if necessary. Halve, core and thinly slice apple. Halve and toast baguette; halve crosswise and slice into 1-inch pieces. Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes, tossing halfway through. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper.
3. Meanwhile, heat cream sauce base, cheese roux concentrate and 2 TBSP water (4 TBSP for 4 servings) in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes. Reduce heat to medium. Add cheddar and mozzarella one small handful at a time, alternating and whisking constantly between additions, until melted.
4. Arrange potatoes, carrots, broccoli, apple slices and baguette pieces on a large board or platter. Serve family style with fondue for dipping. Place a trivet or kitchen towel underneath the fondue pot to protect your surface.

Recipe Tips

FAQ

Can I make this fondue board ahead of time?

You can roast the vegetables and toast the baguette a few hours in advance. Reheat the fondue gently on the stovetop just before serving.

What other dippers work well with this fondue?

Try adding cooked beef tenderloin, steamed shrimp or roasted mushrooms for a heartier board.

How do I keep the fondue warm during serving?

Use a fondue pot with a tea light or place the pot on a warming tray. Alternatively, serve in a small slow cooker on the warm setting.