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A Fondue Board is the Easy, Cheesy Way to Entertain for the Holidays

cheese fondue board surrounded with bread, olives, grapes, carrots
PREP TIME
15 min
COOK TIME
5 min
YIELDS
6-8 servings

A new take on the holiday cheese board, but with fondue at the centre, this entertaining spread is surrounded by delicious dippers waiting to be dunked and devoured – all of which are customizable. Festive, warming and perfect for that après ski vibe we all strive for (even if you’ve been inside by the fire all day).

If you don’t have fondue forks, just cut your dippers a little larger so guests have an easier time dunking by hand or spooning the molten cheese onto their item (no one wants to be fishing out a tiny piece of bread from the fondue pot). Tip: to keep your fondue sans alcohol, replace the traditional white wine with stock or whole milk (directions for this below). 

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Ingredients

Serving Suggestions

Seedless grapes
Sliced apples or ripe pears
Sliced baguette (or cubed if you have fondue forks)
Crackers
Steamed potatoes
Raw or steamed broccoli florets
Sliced raw carrots
Cherry tomatoes
Cured or roasted cooked meats
Dried or fresh apricots, plums and figs

Swiss Fondue

1
garlic clove, halved
1 ¼
cup dry white wine, stock or whole milk
1
tsp white wine vinegar (only add if using stock or whole milk)
14
oz Gruyere cheese, grated
7
oz Emmentaler cheese, grated
3.5
oz Gouda cheese, grated
2
Tbsp all-purpose flour or 1 ½ Tbsp cornstarch
1
pinch of freshly grated nutmeg
Ground black pepper, to taste
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Directions

fruit, crackers and baguette on a serving board
Step 1

Arrange all of the items you’ll be serving with your fondue on a wooden board, platter or on individual plates, leaving space in the centre for your fondue pot or serving bowl.

Step 2

For the fondue, rub the bottom and sides of a medium saucepan with the halved garlic clove; save the remaining garlic for another recipe. Add wine, stock or milk and vinegar (if using stock or milk) to the saucepan and heat over medium until steaming. Meanwhile, in a large bowl, toss all three cheeses with flour or cornstarch, nutmeg and pepper, and add cheese mixture to the warmed liquid. Stirring constantly with a wooden spoon, cook until the cheese is melted and smooth, allowing to gently bubble for 30 seconds, which will cook the flour or cornstarch fully and thicken everything to the proper consistency. Remove from heat.

Step 3

Transfer cheese fondue to a warmed fondue pot and holder with a tea light underneath to keep it warm, or a heat-proof ceramic serving bowl, and serve alongside your preferred dippers. If using a ceramic bowl without a tealight, warm briefly in a low oven to loosen again if the fondue has gotten too thick (this doesn’t happen too quickly, but will occur about 30 minutes after it’s off the stovetop), or transfer back to a pot and reheat for a minute or so on the stovetop.

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