Fall Harvest Charcuterie Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

Aged Gouda is the anchor: its butterscotch sweetness is the flavour of fall in a cheese. Manchego brings a nutty, firmer bite, and a small brie gives the one soft, creamy option.

Apples and pears are at their best in autumn, and their acid cuts the fat of the cheeses and prosciutto. Pumpkin butter and fig jam give two different sweet notes, and candied pecans echo the Gouda's caramel with crunch. It's a beginner board: nothing needs cooking.

Timeline

1. T–25 minTake the cheeses out of the fridge.
2. T–15 minSlice the apple and pear; fill the small bowls.
3. T–10 minPlace the cheeses; add the jams.
4. T–5 minFan the meats; place crackers and fruit.
5. T–0Finish with the nuts. Guests arrive.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

More boards

• Seasonal & Holiday Holiday Charcuterie Board Serves 12–16 · $85–$140 Intermediate
• Seasonal & Holiday Thanksgiving Charcuterie Board Serves 10–15 · $70–$110 Intermediate
• Seasonal & Holiday New Year's Eve Charcuterie Board Serves 10–15 · $90–$145 Intermediate

Want more ideas? Read Fall Charcuterie Board: The Seasonal Ingredients and Why They Work Together.

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