Porktacular Bacon Fondue Brunch Platter: Maple Sausage, Roasted Potatoes & Garlic Toasts

🥘 Ingredients

• bacon
  4 slices
• black pepper
  to taste
• cheese roux concentrate
  1 packet
• cooking oil
  1 tbsp
• cream sauce base
  1 packet
• demi-baguette
  1 unit
• fingerling potatoes
  1 lb
• garlic herb butter
  2 tbsp
• gouda cheese
  1 c
• granny smith apple
  1 unit
• maple pork breakfast sausage
  1 lb
• salt
  to taste
• white cheddar cheese
  1 c

🍳 Cookware

• baking sheet
• baking sheet
• medium pan
• small pot
• large bowl

1. 

   1

   Preheat oven to 425 degrees. Bring garlic herb butter to room temperature. Wash and dry produce. Halve fingerling potatoes lengthwise; toss on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 25 minutes . Meanwhile, arrange maple pork breakfast sausage on a separate lightly oiled baking sheet . Roast on middle rack, turning sausage halfway through, until browned and cooked through ⏱️ 17 minutes .

   garlic herb butter: 2 tbsp, fingerling potatoes: 1 lb, cooking oil: 1 tbsp, salt: to taste, black pepper: to taste, maple pork breakfast sausage: 1 lb
2. 

   2

   Dice gouda cheese into ¼-inch pieces. Halve, core, and thinly slice granny smith apple .

   gouda cheese: 1 c, granny smith apple: 1 unit
3. 

   3

   Heat a medium pan over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 10 minutes . Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Halve demi-baguette lengthwise and toast until golden brown. Spread cut sides with half the garlic herb butter. Slice into 1-inch strips; halve strips to create short spears.

   bacon: 4 slices, demi-baguette: 1 unit
4. 

   4

   In a small pot over medium-high heat, combine cream sauce base and cheese roux concentrate . Cook, stirring constantly, until steaming and bubbling slightly ⏱️ 2 minutes . Reduce heat to medium. Add gouda cheese and white cheddar cheese one small handful at a time, alternating and whisking constantly between additions, until melted. Remove from heat; season with black pepper.

   cream sauce base: 1 packet, cheese roux concentrate: 1 packet, white cheddar cheese: 1 c
5. 

   5

   Transfer roasted potatoes to a large bowl and toss with remaining garlic herb butter. Cut sausage on a diagonal into 2-inch-long pieces.
6. 

   6

   If desired, transfer fondue to a serving bowl. Top fondue with chopped bacon. Place roasted potatoes, sausage, apple slices, and baguette spears on a large board or platter. Serve family style with fondue for dipping. > TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your table.