Charcuterie Board with Warm Fontina Dip, Soppressata & Stuffed Figs

Charcuterie Board

with Warm Fontina Dip, Soppressata & Stuffed Figs

30 MIN
$28.99 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 pear, truffle honey, prosciutto-wrapped figs and smoked gouda, Grana Padano, and a warm, creamy fontina dip.
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  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
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fresh
ingredients
Charcuterie Board with Warm Fontina Dip, Soppressata & Stuffed Figs
Title
  • 3 oz Prosciutto
  • 3 oz Soppressata
  • 4 Dried Turkish Figs
  • 2 oz Smoked Gouda Cheese
  • 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
  • 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 Pear
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

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. Wash and dry the pear, then quarter, core, and thinly slice. Quarter the onions. In a bowl, combine the honey and up to half the truffle zest (you will have extra).

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 pear as desired. Enjoy!

Tips from Home Chefs

Charcuterie Board

Prepare the ingredients
1 Prepare the ingredients

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. Wash and dry the pear, then quarter, core, and thinly slice. Quarter the onions. In a bowl, combine the honey and up to half the truffle zest (you will have extra).

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 pear as desired. Enjoy!

Make the dip & serve your dish
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