Winter Fondue
The Spice & Tea Exchange
6 servings
30 minutes
30 minutes
A classic cheese fondue recipe that is perfect for the winter weather. Create a charcuterie board of meats, cheeses, veggies and more to make it the perfect party centerpiece for any occasion!
Ingredients
- 1 head of broccoli, cut into florets
- ½ acorn squash, cut up into small wedges
- 1 bunch of green onions
- Extra Virgin Olive Oil
- Florida Sunshine Salt Blend, as desired
- ¼ tsp Black Pepper - Medium Ground
- Handful of Brussel Sprouts, halved
- ¼ lb of gruyere cheese
- ¼ lb manchego
- 2 Tbsp. Arrowroot Powder
- Juice from ¼ lemon
Directions
- PREHEAT oven to 400F. Line a baking sheet with parchment, spread out florets of broccoli, wedges of squash, and green onions.
- DRIZZLE with a bit of Extra Virgin Olive Oil and toss together. Sprinkle with Florida Sunshine Salt Blend and Black Pepper - Medium Ground.
- TRANSFER to the oven and roast for 10-15 minutes. Remove the broccoli and green onions; return baking sheet back to oven to roast remaining veggies for another 10 minutes. Turn heat down to 200°F and add all the veggies back to the baking sheet to keep warm.
- MEANWHILE, to a medium saute pan, over medium heat, add a tablespoon of olive oil. When hot, add Brussel sprouts, cut side down to the pan. Sear for 1 to 2 minutes, until crispy and browned.
- REMOVE from the pan and transfer to the baking sheet with the rest of the veggies.
- IN a bowl, toss the gruyere and Manchego with the Arrowroot Powder and a squeeze of lemon juice.
- POUR the prosecco into the fondue pot, placed over medium high heat. When the prosecco is warm, add the cheese, mustard, salt, and Nutmeg - Ground. Stir until smooth.
- BRING to a simmer and continue to stir, it will thicken as it heats up.
- TRANSFER all the veggies and slices of apple and bread to a serving platter and serve alongside the fondue pot.