Charcuterie platter
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.
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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.
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To assemble the platter, arrange the rest of your ingredients around the board and finish by crumbling leftover cheese over your cured meats.
See more Winter platter recipes
Note: Reference intakes relate to fondue only
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