Although it may feel like summer during the day still in San Diego, I have been CRAVING fall weather. This is one of the times where I miss New England and it’s fall foliage and sweater weather immensely. In honor of bringing in my own fall vibes, I decided to make a fall harvest charcuterie board. This charcuterie board is perfect to bring to Friendsgiving, Thanksgiving, or any night you want to feel festive and fall. This board is filled with pumpkin treats, the best cheese, and cured meats, with fruits, nuts, and crackers! Because honestly, who doesn’t love a good spread of seasonal meats and cheeses?!
Here’s what you need and how to make a fall harvest charcuterie board:
HARVEST CHARCUTERIE BOARD – EASY FALL APPETIZER
For this board I used:
- Trader Joe’s Pumpkin Cranberry crackers (you can see other fall Trader Joe’s treats in my fall haul!)
- Candy Corn Pumpkins
- Orange or Apricot Jam
- Dried orange soaked cranberries
- Apples – for décor, I used fake ones or you could also use real apples
- Peppered Salami
- Cheddar Cheese with Caramelized Onions
- Goat Cheese with Cranberry
- Pepper Jack
- Triple Crème Brie
- Pumpkin Seeds
- Rosemary to garnish as needed
Tips for the Perfect Fall Harvest Cheese Board
- Any charcuterie board doesn’t need to be jam-packed (though I always tend to do that). A good rule of thumb is for every person who will be grazing, use about 3 oz. of cheese for them. I live by the motto that there is never enough cheese so I always have extra on the side to restock as needed. Typically the point of a cheese and meat board is an appetizer before dinner aka you don’t want people to fill up on it before dinner. Though I think a charcuterie board is a perfect dinner.
- Give yourself plenty of time to make this fall harvest board. It took me about 45 minutes to slice, place, wash and open everything that was needed. The last thing you want is to feel rushed and then hate the outcome.
- Make sure you have a separate knife for each cheese so that the textures and flavors don’t mingle if not wanted.
- Replenish the bread/crackers as needed. I always keep an extra box of crackers and an extra loaf of sliced bread on the side (in a baggy of course so it doesn’t dry out) just in case it’s needed!
- Presentation is everything and what you serve your fall harvest charcuterie board on makes a huge difference. I recommend investing in a good size and thick cutting board, when won’t you use it.
- If you are planning on doing a wine and cheese pairing with this board, make sure you bring wines that people will actually want to drink vs what you think pairs well with the cheeses/meats. Generally speaking, sweet white wines pair well with fresh, creamy cheeses / sweet reds, balance blue cheeses, stinky and tangy-ness / and full-bodied red wines complement firm and aged cheeses best.
- If you will be running around, it’s a good idea to label the cheeses so everyone knows what they are.
- Serve the board at room temperature, take it out of the fridge about 30 minutes before serving.
To keep this board budget-friendly (charcuterie boards can get expensive fast!!) I bought almost all the ingredients at Trader Joe’s. I love the variety of nuts, dried fruits, pumpkin additions, meats, and cheeses they always have. Check out my favorite cheeses at Trader Joe’s here. Charcuterie boards are one of my favorite things to throw together for a party or really any occasion. My favorite part about them is how they can be customized to suit the season, theme, or event. It’s easy to create an elegant cheese plate at home by grabbing up a few key ingredients from your local market and following these four simple steps.
Pro Tip: you really can’t go wrong with whatever you decide to use to build your perfect fall harvest board!
If you decide to make your own fall harvest charcuterie board, make sure to tag me on Instagram so I can be in awe (and probably drool) at how yours turned out! Always always feel free to swap out anything for your own taste!
What are some of your fall necessities to put on a fall harvest charcuterie board?! I’m planning on making a few this season so I am always looking for more ideas!
~ XOXO, the fall’in in love with the seasons, Amanda // Blonde out of Water