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Charcuterie platter recipe

3 ratings

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
2 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

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
0kj
2kcal 0%
Fat
2g 2%
Saturates
2g 2%
Sugars
2g 2%
Salt
2g 2%

of the reference intake
Carbohydrate 2g Protein 2g Fibre 2g

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.

See more Winter platter recipes