Fall Charcuterie Board
A family-friendly fall board of cheeses, crackers, apples, pears, grapes, nuts and dried fruit. An easy no-cook assembly guide for a snack table or Thanksgiving appetizer.
What you'll need
- 8 ounces sharp cheddar, cut into cubes or slices
- 8 ounces gouda or Havarti, sliced
- 4 ounces brie or goat cheese (optional)
- 2 apples, sliced thin, tossed in a little lemon juice
- 2 pears, sliced thin, tossed in a little lemon juice
- 1.5 cups red grapes, in small clusters
- 0.5 cup dried apricots or cranberries
- 1 box (about 8 ounces) assorted crackers
- 1 cup candied pecans, walnuts or almonds
- 0.25 cup honey, with a small spoon
- 0.25 cup grainy mustard or fig jam
- 2 to 3 sprigs fresh rosemary, and mini pumpkins, for decoration
How to make it
Place small bowls of honey and mustard or jam on a large board or platter, spaced out. Set the brie, if using, on the board whole.
Arrange the cheddar cubes and gouda slices in separate groups, fanning the slices. Leave space between groups.
Tuck in the apple and pear slices in a fan, and the grape clusters and dried fruit in spaces next to the cheese.
Add crackers in a few stacks or curves, then fill any small gaps with nuts.
Tuck rosemary sprigs and mini pumpkins around the edges. Set out small knives and tongs, and serve within 2 hours.
Chef's secrets
Pat the sliced fruit dry so crackers stay crisp.
Use separate knives for each cheese and keep soft cheeses cool until serving.
Whole nuts can be a choking hazard for small children, so offer chopped nuts or keep them to the side for the little ones.
Good to know
Refrigerate leftover cheese and fruit within 2 hours in separate covered containers and eat within 3 to 4 days. Discard anything that sat out more than 2 hours.
Slice cheese and wash grapes a day ahead. Slice apples and pears the day of, with lemon juice. Assemble up to 2 hours before guests arrive and keep refrigerated until then.
