Fall Fondue Board – The BakerMama


Serve up autumn’s best! My Fall Fondue Board features seasonal dippers around a baked pumpkin bowl filled with melty cheese fondue for a gorgeous and delicious appetizer or light meal.

Fall Fondue Board by The BakerMama

Fall in Love with this Autumn Appetizer!

You’re going to fall in love with this Fall Fondue Board! It’s just perfect for a fun autumn get-together with friends. I can’t wait to show you everything you need to build this festive board! With an amazing assortment of fresh and seasonal dippers around a baked pumpkin bowl filled with a melty cheese fondue, it’s perfect for cooler weather. For this recipe, I used my trusty gouda and cheddar cheese fondue recipe, and swapped out individual cheeses for three cups of cheddar/asiago/gouda cheese blend I picked up at Kroger. It was delicious! Either way you do it, the fondue turns out creamy and perfect for dipping.

Fall Fondue Board by The BakerMama

Watch Me Make a Fall Fondue Board

Step into the kitchen with me to make this scrumptious, gorgeous fondue board.

What is Fondue?

Fondue usually describes a melted cheese (or chocolate!) dish served out of a shared pot, with bread, fruits or vegetables to dip in it. How do you make fondue? Basically, you melt cheese and seasonings together, stir in half and half or cream, and voila! Fondue. What can I dip in cheese fondue? I’m tempted to say literally anything, because I’d try almost anything dipped in melted cheese. But if you’re looking for specifics, we love to dip:

  • breads
  • fruits
  • vegetables
  • crackers
  • hard meats

Because it goes with so many things, fondue makes a great appetizer, snack or even a light meal. And of course, dessert! My favorite fondue recipes:

Gouda and Cheddar Fondue by The BakerMama

How to Make Gouda and Asiago Cheese Fondue

  • Toss the shredded cheese, flour and nutmeg together in a large bowl. Stir until the cheese is coated with the flour and nutmeg.
  • Add the olive oil and garlic to a medium saucepan and cook over medium-low heat until the garlic is fragrant, about 1 minute. Reduce heat to low. Add the half & half and cheese.
  • Let the cheese melt slowly over low heat, stirring frequently until smooth. If the fondue becomes too thick, whisk in more half & half. If the fondue is too thin, add more cheese.
  • Pour into baked pumpkin bowl on the board.

Fall Fondue Board by The BakerMama

How to Make a Fall Fondue Board

Bake a Mini Pumpkin to use as the bowl for the fondue and place it in the middle of the board. Surround the pumpkin with a variety of fresh and tasty fondue dippers:

  • Grapes (red and green)
  • Soft Pretzel Sticks
  • Broccoli Florets
  • Fig & Thyme Crackers
  • Cranberry Walnut Artisan Bread
  • Sliced Baguette
  • Roasted Brussels Sprouts
  • Peppered Salami
  • Chorizo
  • Dried Apricots
  • Plums
  • Apples
  • Pears

Make the Cheese Fondue and pour it into the mini pumpkin. Garnish with fresh, seasonal herbs! I used sage for mine. Serve and enjoy!

Fall Fondue Board by The BakerMama

How to Store and Reheat Fondue

Can I save leftover fondue? Yep! Allow the fondue to cool completely before storing in a sealed container in the refrigerator for up to five days.  Can I freeze cheese fondue? You can freeze fondue for up to two months. Just make sure to let it cool before storing it in a freezer-safe container. Defrost completely in the refrigerator (overnight) before re-heating. To reheat fondue, place it in a sauce pan on low and stir frequently while it melts.

Fall Fondue Board by The BakerMama

If you make this Fall Fondue Board, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ????

 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy and happy dipping!

xoxo,


Print

clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Fall Fondue Board by The BakerMama

Fall Fondue Board


  • Author:
    The BakerMama

  • Prep Time:
    15

  • Cook Time:
    30

  • Total Time:
    45 minutes

  • Yield:
    8+

Description

Serve up autumn’s best! My Fall Fondue Board features seasonal dippers around a baked pumpkin bowl filled with melty Gouda and Asiago Cheese Fondue for a gorgeous and delicious appetizer or light meal.


  • Mini Tiger Stripe Pumpkin (about 4 inches x 2.5 inches tall)
  • Cheese Fondue
  • Grapes (red and green)
  • Soft Pretzel Sticks
  • Broccoli Florets
  • Fig & Thyme Crackers
  • Cranberry Walnut Artisan Bread
  • Sliced Baguette
  • Roasted Brussels Sprouts
  • Peppered Salami
  • Chorizo
  • Dried Apricots
  • Plums
  • Apples
  • Pears

Instructions

  1. Bake a Mini Pumpkin to use as the bowl for the fondue and place it in the middle of the board.
  2. Surround the pumpkin with a variety of fresh and tasty fondue dippers:
    • Grapes (red and green)
    • Soft Pretzel Sticks
    • Broccoli Florets
    • Fig & Thyme Crackers
    • Cranberry Walnut Artisan Bread
    • Sliced Baguette
    • Roasted Brussels Sprouts
    • Peppered Salami
    • Chorizo
    • Dried Apricots
    • Plums
    • Apples
    • Pears
  1. Make the Cheese Fondue and pour it into the mini pumpkin.
  2. Garnish with fresh, seasonal herbs! I used sage.
  3. Serve and ENJOY!



Original Source Link

Never Miss A Recipe

Subscribe to our mailing list and get the freshest recipes!