Charcuterie Board with Soppressata, Stuffed Figs & Warm Fontina Dip

Charcuterie Board

with Soppressata, Stuffed Figs & Warm Fontina Dip

30 MIN
$26.99 4-6 Servings
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From the Test Kitchen

Impress your guests (or just yourself!) with this DIY charcuterie board, which includes toasted baguettes, rich soppressata, fresh apple, truffle honey, prosciutto-wrapped figs and smoked gouda, Grana Padano, and a warm, creamy fontina dip.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Charcuterie Board with Soppressata, Stuffed Figs & Warm Fontina Dip
Title
  • 4 Dried Turkish Figs
  • 2 oz Smoked Gouda Cheese
  • 3 oz Prosciutto
  • 2 Small Baguettes
  • 2 oz Fontina Cheese
  • 4 tsps Honey
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 1.4 oz Grana Padano Cheese
  • 3 oz Soppressata
  • 2 Tbsps Mascarpone Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Cream
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1 tsp Whole Dried Oregano
  • 1 Apple
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey and all cheeses from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Remove the stems of the figs; halve lengthwise. Cut the smoked gouda into 8-equal sized cubes. Remove the plastic lining between the slices of prosciutto. Cut the baguettes into equal-sized rounds. Grate the fontina on the large side of a box grater. Halve, core, and thinly slice the apple. Quarter the onions. In a bowl, combine the honey (kneading the packet before opening) and up to half the truffle zest.

Stuff & wrap the figs
2 Stuff & wrap the figs

Line a sheet pan with foil. Use your fingers to open the cut side of each halved fig, creating a pocket; stuff with a cube of smoked gouda. Wrap a slice of prosciutto around each stuffed fig. Arrange in an even layer on one side of the sheet pan.

Toast the baguettes & wrapped figs
3 Toast the baguettes & wrapped figs

Transfer the baguette rounds to the other side of the sheet pan of stuffed figs. Drizzle the baguettes with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until the bread is lightly browned, the cheese is melted, and the prosciutto is slightly crispy. Remove from the oven.

Make the dip & serve your dish
4 Make the dip & serve your dish

Meanwhile, in a small pot (or a microwave-safe bowl), combine the grated fontina, mascarpone, cream, oregano, and as much of the red pepper flakes as you’d like. Season with salt and pepper. Cook on medium-high, whisking frequently, 1 to 3 minutes, or until the cheese is melted. (If using a bowl, microwave on high 60 to 90 seconds, stirring halfway through, or until melted and combined.) On a serving platter, arrange the toasted baguettes, wrapped figs, Grana Padano (crumbling before adding), fontina dip, quartered onions, truffle honey, soppressata, and sliced apple as desired. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey and all cheeses from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Remove the stems of the figs; halve lengthwise. Cut the smoked gouda into 8-equal sized cubes. Remove the plastic lining between the slices of prosciutto. Cut the baguettes into equal-sized rounds. Grate the fontina on the large side of a box grater. Halve, core, and thinly slice the apple. Quarter the onions. In a bowl, combine the honey (kneading the packet before opening) and up to half the truffle zest.

2 Stuff & wrap the figs

Line a sheet pan with foil. Use your fingers to open the cut side of each halved fig, creating a pocket; stuff with a cube of smoked gouda. Wrap a slice of prosciutto around each stuffed fig. Arrange in an even layer on one side of the sheet pan.

Stuff & wrap the figs
Toast the baguettes & wrapped figs
3 Toast the baguettes & wrapped figs

Transfer the baguette rounds to the other side of the sheet pan of stuffed figs. Drizzle the baguettes with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until the bread is lightly browned, the cheese is melted, and the prosciutto is slightly crispy. Remove from the oven.

4 Make the dip & serve your dish

Meanwhile, in a small pot (or a microwave-safe bowl), combine the grated fontina, mascarpone, cream, oregano, and as much of the red pepper flakes as you’d like. Season with salt and pepper. Cook on medium-high, whisking frequently, 1 to 3 minutes, or until the cheese is melted. (If using a bowl, microwave on high 60 to 90 seconds, stirring halfway through, or until melted and combined.) On a serving platter, arrange the toasted baguettes, wrapped figs, Grana Padano (crumbling before adding), fontina dip, quartered onions, truffle honey, soppressata, and sliced apple as desired. Enjoy!

Make the dip & serve your dish
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