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Charcuterie platter recipe

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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

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

Each serving contains

Energy
660kj
159kcal 0%
Fat
12g 17%
Saturates
7g 37%
Sugars
0g 0%
Salt
0.6g 10%

of the reference intake
Carbohydrate 1.5g Protein 8.3g Fibre 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.

See more Winter platter recipes

Note: Reference intakes relate to fondue only