Cheese Fondue Platter with Fruit and Veg Crudites
A Swiss centrepiece that brings everyone together — molten cheese, crisp veggies, and fluffy bread for a holiday spread that’s equal parts cosy and classy.
Cals 411 · Prot 16 · Carbs 42 · Fat 24
Vegetarian
30 min
A Swiss centrepiece that brings everyone together — molten cheese, crisp veggies, and fluffy bread for a holiday spread that’s equal parts cosy and classy.
Cals 411 · Prot 16 · Carbs 42 · Fat 24
Vegetarian
Ingredients
Cheese sauce
Gruyere
4*
60 Grams
Mature cheddar
4*
60 Grams
Garlic butter
4*
25 Grams
Corn starch
5 Grams
Cheese Sauce
4*5*10*11*15*
250 Grams
White balsamic vinegar
14*
15 ML
Toppings
Italian sandwich bread
4*9*10*11*13*
1 Piece
Olive oil
1 Tbsp
Provence Herbs
2 Grams
Red grapes
200 Grams
Carrot
1 Piece
Cucumber
1 Piece
Red apple
1 Piece
Green apple
1 Piece
Gherkins
40 Grams
15cm Flat Bamboo Skewers
4 Piece
Allergens
*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *15 Celery, *14 Sulphur Dioxide, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1724 / 411 |
| Fats (g) | 24.4 |
| of which saturated (g) | 12 |
| Carbohydrates (g) | 42 |
| of which sugars (g) | 20 |
| Fibers (g) | 21.6 |
| Proteins (g) | 16.1 |
| Salt (g) | 1.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep bread
- Preheat the oven to 200°C/180°C fan.
- Slice the bread into bite-sized cubes.
- Toss with a small drizzle of olive oil and a good pinch of the provence herbs.
- Bake for 8-10 min until warmed through.
2 Grate cheese
- Use the largest hole of your box grater and grate the gruyere and cheddar cheeses.
3 Prep toppings
- Trim the grapes into smaller bundles.
- Peel and cut the carrots into sticks.
- Slice the cucumber into sticks.
- Core and slice the apples into thin wedges
Tip! To keep the apples from browning, prep them last. Alternatively, add them to a bowl of cold water with a squeeze of lemon juice.
4 Start fondue
- In a small saucepan over a medium heat, melt the garlic butter.
- Add the corn starch and cook for 1 min until a paste forms.
- Add the cheese sauce and heat it until steaming, but not boiling.
5 Add cheese
- Reduce the heat to low.
- Add the gruyere and cheddar cheeses one small handful at a time, whisking until each batch melts before adding more.
- Once all the cheese has melted, stir in the white balsamic vinegar, and a pinch of pepper.
Tip! Make sure the cheese sauce is warm, do not let it boil to avoid the cheese from getting grainy.
6 Serve
- Pour the warm fondue into a ceramic or glass bowl, and place in the centre of a board or platter.
- Arrange the bread, veggies, fruit, and gherkins and skewers around it
- Enjoy your Cheese Fondue Platter with family and friends!
Tip! The fondue is best served warm either straight from the cooking pot, or poured into a clay fondue pot that can stay warm under a tea-light.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?