Charcuterie platter recipe
This meaty platter with cheesy fondue takes minutes to prepare, serve with fresh, crunchy veg and cheese fondue for an indulgent way to start the party.
See method- Serves 6 as a starter or side
- 5 mins to cook and 5 mins to assemble
- 159 calories / serving
Ingredients
For the truffle cheese fondue
- 1 garlic clove
- 150ml dry white wine
- 150g Tesco Finest vintage Cheddar, grated
- 50g Tesco Finest coastal bite Cheddar with truffle, grated
- 2 tsp cornflour
For the platter
- 70g Tesco Finest Bresaola Carpaccio
- 300g Tesco Finest Pork, Honey and Orange Cocktail Sausages
- 150g Tesco Finest Wild Mushroom & Truffle Flavoured Crisps
- Radishes, halved
- Chicory, leaves pulled apart
- crusty bread, to serve
Each serving contains
- Energy
- 660kJ 159.0kcal
- Fat
- 12g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 0g
of the Reference intake
Carbohydrate 1.5gProtein 8.3gFibre 0.0g
Method
- First, make your truffle cheese fondue. Halve 1 garlic clove and rub the cut side around a small saucepan. Add 150ml dry white wine and bring to a simmer. Toss the grated cheeses with 2 tsp cornflour then add the cheese mixture to your pan and stir for 2-3 mins over a low heat until melted and glossy. Pour into a serving bowl.
- To assemble the platter, arrange the rest of your ingredients around the board and finish by crumbling leftover cheese over your cured meats.
- Note: Reference intakes relate to fondue only
- See more Winter platter recipes
