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

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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