From The Spice & Tea Exchange®
Organic Extra Virgin Olive Oil
Florida Sunshine Salt Blend, as desired
¼ tsp Black Pepper – Medium Ground
¼ tsp Nutmeg – Ground
2 Tbsp. Arrowroot Powder
Olive oil, as desired
From the Grocer
1 head of broccoli, cut into florets
½ acorn squash, cut up into small wedges
1 bunch of green onions
Handful of Brussel Sprouts, halved
1 apple, cut up into slices
½ loaf of bread, cut into cubes, preferred
1 cup of prosecco, bubbles subsided
¼ lb of gruyere cheese
¼ lb manchego
½ tsp Dijon mustard
¼ tsp salt
Juice from ¼ lemon
PREP dipping ingredients and preheat oven to 400 F. Line a baking sheet with parchment, spread out florets of broccoli, wedges of squash, and green onions.
DRIZZLE with a bit of Organic 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 sauté 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, pepper, 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.
Yield: 6 servings
Total Time: 40 mins
Prep: 30 mins
Cook: 10 mins
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