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Fall Fondue Board by The BakerMama

Fall Fondue Board

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  • 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.


Ingredients

  • 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!