Fall Charcuterie Board
Servings: 8 people
Ingredients
Ingredients:
- 1 small wheel brie 4–5 in
- ¼ –⅓ cup pumpkin butter
- 1 –2 Tbsp pepitas pumpkin seeds, plus extra for sprinkling
- 30 –40 round crackers
- 12 –16 salami slices folded/ruffled
- 3 –4 prosciutto slices rolled around sticks of mild cheese (optional)
- 1 cup cheddar cubes
- 1 cup white cheese cubes Monterey Jack/Swiss
- 2 cups fruit: green grapes blackberries, raspberries
- 2 clementines peeled and segmented
- 1 crisp apple thinly sliced
- 1 ripe pear halved or sliced
- 1 cup green olives
- 1 cup cornichons mini pickles
- ¾ cup pistachios
- ¼ cup pomegranate arils optional garnish
- A few maple leaf cookies or other seasonal cookies
- ½ –¾ cup caramel sauce or apple-cider caramel for dipping
- Fresh rosemary sprigs for garnish
Instructions
- Centerpiece: Place the brie in the middle of your board. Spoon pumpkin butter on top and sprinkle with pepitas. Fan a small stack of crackers to the right, ruffle salami along the left edge, and place prosciutto-wrapped cheese below.
- Add sauces & apples: Set a jar or bowl of caramel sauce on the board. Tuck sliced apples beside it. Add more crackers around the brie. Nestle a small cluster of grapes and a pile of blackberries and line one edge with cornichons.
- Fill the board: Add olives, more crackers, and clementine segments. Mound raspberries and both cheddar and white cheese cubes in open spaces. Keep ingredients in tight, colorful clusters.
Finish & balance:
- Tuck in pistachios and a few maple leaf cookies.
- Add pear slices and scatter a few pomegranate arils and pepitas for color.
- Garnish corners and edges with rosemary sprigs.
- Let the brie warm at room temperature 20–30 minutes before serving.
Notes
Storage:
Cheese/meats/fruit: Cover and refrigerate leftovers; enjoy within 2–3 days.
Crackers/cookies/nuts: Store separately in airtight containers at room temp.
Caramel sauce & pumpkin butter: Cover and refrigerate up to 1 week (per jar label).
Brie with toppings: Best the day of; refrigerate tightly wrapped and scrape off toppings before reheating/serving again.
Cheese/meats/fruit: Cover and refrigerate leftovers; enjoy within 2–3 days.
Crackers/cookies/nuts: Store separately in airtight containers at room temp.
Caramel sauce & pumpkin butter: Cover and refrigerate up to 1 week (per jar label).
Brie with toppings: Best the day of; refrigerate tightly wrapped and scrape off toppings before reheating/serving again.
