Fall Fondue Board
My Fall Fondue Board features seasonal dippers around a baked pumpkin bowl filled with Gouda and Asiago Cheese Fondue for an appetizer or light meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thebakermama.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Measuring cup
- Chef's knife
- Paring knife
- Cutting board
- Serving platter
- Bread knife
- Spoon
- Plastic wrap
- Airtight container
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
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