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It’s officially fall, which begins a whole season of entertaining. Build a Fall Charcuterie Board that is gorgeous and an absolute crowd-pleaser! With various meats, cheeses, crackers and bread, seasonal fruits, and nuts.
A favorite fall thing to do every year is go “leaf-peeping.” Leaf peepingis an informal term in the United States for the activity in which people travel to view and photograph the fall foliage in areas whereleaveschange colors in autumn. It’s so beautiful and absolutely magical! Here in Colorado, we have lots of aspen trees that turn a beautiful yellow color in the fall. We went into the foothills last week to see the beautiful leaves but were a little early. We are planning to go again this week. But in the meantime, here is a picture from last year.
Now that we are in the fall spirit, let’s build a beautiful and delicious charcuterie board!
Choose a Board or Platter to Serve the Charcuterie
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The first thing you need to create a beautiful charcuterie board is a large serving platter or board. It can be either a rectangle or round. It can be made of wood, marble, slate, or other material. I used this Mikasa Vintage Lazy Susan from Costco. This one is about 17.5″ in diameter. I like to use it as a centerpiece for my table so I covered the bottom in parchment paper to protect the wood.
Here are some other boards you may like in varied shapes, materials, and sizes. (This post contains Amazon affiliate links. I may earn a small commission on products with no extra cost to you):
- Wood Circle: Thirteen Chefs Faux Wine Barrel Top Serving Tray, Farmhouse 20 Inch Round Wood Platter with Handles
- Wood Rectangle: Villa Acacia Long Wooden Cheese Board 23 x 7 Inch, Serving Tray and Charcuterie Board
- Slate: Large Slate Cheese Board and Knife Set, 7 piece
- Marble: Creative Home White Marble With Mango Wood Pastry Board, Cheese Platter
These cute boards also make great housewarming or Christmas gifts!
Ingredients in a Fall Charcuterie Board
Cheeses
Pick out 3-4 different kinds of cheese. I love brie and goat cheese and those are my go-to’s. For the third cheese, I picked a merlot bellavitano which was delicious with the salami.
You can use a variety of soft/hard, mild/sharp, aged, etc.
Here are some examples:
- Soft cheeses- cream cheese, cheeseball, mozzarella balls, or burrata.
- Hard cheeses- sharp cheddar, parmesan, gouda, or gruyere.
- Stronger cheeses- blue cheese or gorgonzola.
- Dairy-free- goat, sheep, tofu, or other plant-based cheese.
Meats
Pick 2-3 meats for your board. I like prosciutto and genoa salami.
- Other meats great for charcuterie: dry salami, summer sausage, pepperoni, capicola, dry-cured, and chorizo.
Spreads/Dips
- Fig butter or jam
- Apple or pumpkin butter
- Honey
- Other jams, jelly, or preserves
- Savory spreads- hummus, ricotta, or artichoke dip.
Fruits
Pick fruits that are in season.
- Figs
- Apples
- Pears
- Peaches
- Grapes
- Berries
- Melon
Breads and Crackers
I love adding a warm baguette and a couple of kinds of crackers to the board. You can use entertainment crackers or opt for some gluten-free crackers. There are lots of great options!
Other Additions
- Nuts and seeds
- Dried fruit such as dates, apricots, apples, or pears.
- Olives
How to Make Baked Brie
- Preheat oven 350 degrees F.
- Place the brie wheel on a parchment paper-lined cookie sheet.
- Spoon on fig butter or jam and smooth it out to cover the entire top of the brie. Top with crushed pecans.
- Bake 10-12 minutes or until warm and the brie may start to ooze out.
- Add to the charcuterie board.
If you can’t find fig butter in the store, look for fig preserves or apple butter.
How to Assemble the Charcuterie Board
- While the brie is in the oven, start placing the meat and cheese on your board.
- Once the brie is done, place it on the board along with your spreads or other things that are in cups or bowls.
- Place sliced fruit, nuts, and crackers. End with sliced bread and sliced fruit that browns easily. Balance the textures and colors throughout the board.
Serving
Make sure to add cheese serving knives and spoons where needed.
You may want to include appetizer plates and napkins next to the board.
The platter is great served with wine or sangria.
Storage
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Other Fall Recipes
- Whipped Sweet Potatoes
- Pumpkin Snickerdoodle Cookies
- Sheet Pan Roasted Chicken and Root Veggies
Fall Charcuterie Board
Build aFall Charcuterie Boardthat is gorgeous and an absolute crowd-pleaser! With various meats, cheeses, crackers and bread, seasonal fruits, and nuts.
5 from 3 votes
Print Pin Rate
Course: Appetizer, Holiday
Cuisine: American
Keyword: charcuterie, charcuterie board, holiday appetizer, meat and cheese board
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings: 10 people
Equipment
Large rectangle or circle serving board/platter
serving spoons and cheese knives
Ingredients
- 1 8 ounce brie wheel
- 2-3 tbsp fig butter or jam or apple butter
- 3 tbsp crushed pecans
- 2-3 variety of soft and hard cheeses goat, gouda, etc.
- 2-3 variety of meats proscuitto, salami, etc.
- 1-2 spreads honey, preserves, fruit butter, etc.
- variety of fresh sliced seasonal fruit pears, apples, figs, grapes, etc.
- variety of dried fruits and nuts
- baguette or artisan bread and an assortment of crackers
Instructions
Select a large board or platter for your charcuterie.
For the Baked Brie
Preheat oven 350°F. Line a cookie sheet with parchment paper.
Place the brie wheel on a parchment paper-lined cookie sheet.
Spread fig butter over the top of the brie and smooth it out using a spoon.
Top with crushed pecans. Bake 10-12 minutes until warm and brie may start to ooze out.
Place on charcuterie board.
Meanwhile, arrange cheeses and meats on the charcuterie board. Roll or fold meat if needed.
Add jelly, jam, and spreads, nuts, etc. that are in cups or bowls.
Fill in with fruits, nuts, crackers, and warm bread. (End with fruits and brown quickly and the warm bread). Arrange with balanced colors and textures.
Add serving knives and spoons where needed.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
