Fall Charcuterie Board
A fall charcuterie board is the quickest way to serve an abundant, autumn-inspired appetizer—seasonal fruit, a mix of cheeses, savory slices or vegetarian alternatives, crunchy crackers, and cozy touches like fig jam and rosemary. This complete guide shows you what to buy, how much to serve, how to assemble, style, store, and serve it for game day, Friendsgiving, or holiday open house.
Ingredients
Cheeses (≈2 lb total)
- 8 oz aged white cheddar (sharp, crumbly)
- 8 oz young gouda or mild manchego (nutty, semi‑firm)
- 6 oz goat cheese log (tangy, spreadable)
- 8 oz brie wheel (creamy‑mild)
Savory Slices & Vegetarian Alternatives (≈1½‑2 lb total)
- 1½ lb turkey salami or beef pepperoni/bresaola or smoked turkey/chicken
- meat‑free alternatives (roasted mushrooms, smoked tofu cubes, tempeh, roasted chickpeas) part of board if desired
Fresh Fruit & Vegetables (3‑4 lb total)
- 1 lb grapes (red or black clusters)
- 1 lb blackberries or raspberries (firm, dry)
- 1 lb apples or pears (thinly sliced and lemon‑water treated)
- mandarin or clementine segments
Crunchy Elements
- sturdy crackers or crisps (including one gluten‑free option)
- breadsticks or grissini or crostini
Pickled & Briny
- cornichons or mini dill pickles
- olives (pitted – green, Castelvetrano or Kalamata)
Sweet Touches
- dark chocolate squares
- maple‑leaf cookies or shortbread
- dried apricots or Medjool dates
Spreads & Condiments
- fig jam or fig butter (small jar)
- honey (small jar with dipper)
- whole‑grain mustard (optional)
Garnish
- fresh rosemary, sage and thyme sprigs
- mini pumpkins or small decorative squash (for display only)
Instructions
- Step 1 – Prep & Stage (10 minutes): Chill soft cheeses (like brie) for 10–15 minutes so they cut cleanly. Cut cheeses into varied shapes—leave wedges for drama, cube some cheddar and gouda, keep goat log whole with small spreader. Fold savory slices for volume: ruffle turkey salami, fan beef pepperoni or smoked turkey, create waves. Wash and dry fruit; toss apple/pear slices in lemon water then pat dry. Group ingredients in bowls for quick assembly.
- Step 2 – Choose the Surface (1 minute): Use the largest board or tray you have (a rimmed sheet pan lined with parchment works well). Set it where the board will stay—once loaded it's heavy and awkward to move.
- Step 3 – Place Anchors First (5 minutes): Place big cheeses (brie wheel, cheddar wedge) and small bowls for jam, honey, olives, or pickles. Add one or two grape clusters and a mini pumpkin to set the fall theme. Leave open “lanes” for crackers & fruit.
- Step 4 – Add Savory & Alternatives (5 minutes): Tuck turkey salami, beef pepperoni, bresaola or smoked turkey/chicken around the cheeses and bowls. Create folded “ruffles” for height and texture. If including meat‑free options, cluster them as a dedicated veggie‑forward section.
- Step 5 – Layer Fruit & Crunch (5–7 minutes): Fan apple and pear slices near cheeses, fill gaps with berries and mandarin segments. Slide tall crackers and breadsticks at edges and between sections; stack crostini near spreadable cheeses.
- Step 6 – Sprinkle Nibbles & Finish (3 minutes): Scatter nuts, chocolate pieces, dried fruit, and cornichons to fill small gaps for an abundant look. Tuck rosemary, sage, and thyme sprigs for fragrance and visual appeal. Optional: lightly score brie rind in a leaf pattern and spoon a bit of fig jam into cuts.
- Step 7 – Set Out Tools & Serve: Provide cheese knives, spreaders, mini spoons, toothpicks, honey dipper, small plates and napkins. Let cheeses rest 20–30 minutes at room temperature before guests arrive—flavors bloom when not fridge‑cold.
Notes
Substitution & better‑for‑you swaps: Use dairy‑free firm cheese for non‑dairy guests; make a vegetarian savory cluster with roasted mushrooms, smoked tofu, or chickpeas; pick crackers with gluten‑free version included; choose fruits that are firm and won’t leak juice; keep juicy items in small bowls if needed.
Storage: Pre‑assemble cheeses, savory slices, fruit up to 24 hours ahead (without crackers); keep well‑covered and refrigerated. Add crackers just before serving. Leftovers: store cheeses, meats and fruit separately in airtight containers for 2–3 days; avoid freezing the assembled board.
Storage: Pre‑assemble cheeses, savory slices, fruit up to 24 hours ahead (without crackers); keep well‑covered and refrigerated. Add crackers just before serving. Leftovers: store cheeses, meats and fruit separately in airtight containers for 2–3 days; avoid freezing the assembled board.