Fall Charcuterie Board

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Build the ultimate fall charcuterie board with a mix of creamy cheeses, salty meats, crisp pears, juicy figs, and warm autumn touches! It’s equal parts cozy and elegant, but easy at the same time. Build a board in 15 minutes for for gatherings, Thanksgiving, Friendsgiving, or any time you want to impress without turning on the oven.

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Prep Time20

Cook Time0

Total Time20

Servings: people

Author: Molly Thompson

INGREDIENTS

Cheeses

4-6 oz Soft and spreadable cheese like Boursin cheese, goat cheese, or brie
4-6 oz Semi-soft cheese like Havarti, Fontina, or Monterey Jack
4-6 oz Semi-hard cheese like Aged Cheddar, Gouda, or Colby Jack
4-6 oz Hard and aged cheese like Manchego, Parmesan, or Asiago

Meats

4 oz prosciutto or serrano ham
4-6 oz salami Genoa or Soppressata
4 oz smoky or spicy meat like chorizo, pepperoni, or coppa

Fruit, Crackers, and Garnishes

6-8 oz crackers like Raincoast crisp, pita crackers, gluten-free crackers, multigrain crackers etc.
2 pears thinly sliced
2 apples thinly sliced
6 figs halved
1 small bunch black grapes
1 small honeycomb wedge or small bowl of honey
1/2 cup candied pecans or maple almonds
1/4 cup fig jam pumpkin butter, or apple butter
Garnishes: cinnamon sticks, sage leaf, rosemary, thyme, mini white pumpkins

INSTRUCTIONS

Arrange the cheeses (5 min): Place the different types of cheese around the board. Optionally, top the soft cheese with honey and pecans. Layer sliced cheeses in leaf or letter shapes for fall flair.
4-6 oz Soft and spreadable cheese, 4-6 oz Semi-soft cheese, 4-6 oz Semi-hard cheese, 4-6 oz Hard and aged cheese
Add any anchor or large ingredients (2 min): place large pieces of fruit, a bowl of fig jam, and a few mini pumpkins in the board to make sure they fit.
1 small honeycomb wedge, 1/4 cup fig jam
Add the meat (5 min):Wrap pear slices in prosciutto, fan salami into half-moons, and roll a few salami roses (optional).
4 oz prosciutto, 4-6 oz salami, 4 oz smoky or spicy meat
Arrange the crackers (2 min): Fan the crackers around the meats and cheeses, adding each different kind to each section of the board.
6-8 oz crackers
Layer the Fruit (5 min):Fan pears and apples for texture. Tuck in figs and black grapes for color and sweetness.
2 pears, 2 apples, 6 figs, 1 small bunch black grapes
Finish with details (2 min):Scatter candied nuts, tuck in herbs, and place mini pumpkins around for a harvest look.
1/2 cup candied pecans, Garnishes: cinnamon sticks, sage leaf, rosemary, thyme, mini white pumpkins

Notes

Make-Ahead: Assemble up to 2 hours ahead, wrap with plastic wrap, and refrigerate. Add crackers before serving.

How Much Cheese to Buy: Plan for 3 oz cheese per person if it’s a starter, 4 oz per person for a full appetizer.

Serving Tip: Mix colors and textures! Every scoop should have something creamy, salty, sweet, and crunchy.

Add dried fruit: Use dried apricots, cranberries, or dates.

Storage: Leftovers keep covered in the fridge for 1–2 days

Optional Baked Brie: Wrap brie in puff pastry with apple butter, tie with twine, brush with egg wash, and bake 25 min at 425°F.

Leaf Cookie Cutters: use these mini leaf cookie cutters to cut out the cheese into leaf shapes!

Nutrition

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