Fonduta Becomes "Fun-duta" When Served in a Roasted Pumpkin!

Step 1

For the sage crostini, heat olive oil or butter over medium heat with sage until sage is crisp and oil is fragrant or butter is lightly browned

Step 2

Brush toasts with oil or butter, crumble sage over and top with flaky sea salt

Step 3

For the apples and cubed bread, set aside on a platter for serving

Step 4

For the pumpkin and fonduta, preheat oven to 450°F, with rack at center

Step 5

Line tray with foil and parchment, then coat the pumpkin with oil, season with salt and pepper and roast until tender and browned at edges, about 25 to 30 minutes

Step 6

Place a glass bowl over a medium pot with an inch of water at a simmer

Step 7

Add half-and-half and butter and heat

Step 8

Season with white pepper and nutmeg

Step 9

Listicle: Rachael Ray 3-Quart Covered Saucepan Whisk up 3 egg yolks

Step 10

Whisk yolks into half-and-half and whisk constantly for a few minutes to thicken, then add diced cheese a handful at a time to combine

Step 11

Once melted, pour into the pumpkin

Step 12

Serve with sage crostini and apples and cubed fruited bread