Fall Charcuterie Board - Happy Honey Kitchen

This holiday charcuterie board is perfect for hosting a small or large group of guests. I plan to serve this charcuterie board for Thanksgiving as a grazing plate before the big meal.

With this being a Thanksgiving charcuterie board, I felt it was important to add seasonal ingredients. Think of what’s in season around you when planning this grazing board.

• Board & Serving Utensils: Typically charcuterie is served on a wooden board. I use this large round board (I love that it has handles!) or this square board with utensils built in. Don’t forget to include mini serving utensils.
• Cheese: Use a variety of 3-4 types of cheese.
• Meat: Use a variety of 2-3 types of meat. The best meats for charcuterie board are: salami, prosciutto, and pepperoni. You can also use deli meats, such as sliced turkey or ham.
• Seasonal Fruit: For this autumn charcuterie board, I wanted to highlight seasonal produce, so I used a wide variety of fruits including dried fruits. Fresh apples, berries, and pears are classic choices.
• Nuts/Extras: Use 1-2 types of nuts, seeds, or extras (like olives). Kalamata or green olives are a delicious burst of saltiness. For this board, I think pumpkin seeds are a perfect seasonal addition.
• Jams or Dips: Fig jam is my favorite pairing with cheese, so I always like to have that on my boards. Dijon or stone ground mustard pairs well with most meat. If you have vegetables on your board, hummus would be a good dip to serve.
• Crackers: Use 1-2 different types of crackers. For this fall themed charcuterie board, I used seasonal Trader Joe’s pumpkin cranberry crisps and water crackers. Water crackers are a virtually flavorless, thin cracker that is usually served with meat and cheese because it doesn’t overpower their flavors.

I prefer to use cured meats, such as salami, prosciutto, coppa, soppressata, and pepperoni. You can also use deli meats, such as sliced turkey or ham.

I’m a firm believer that there is no such thing as a bad cheese, but the best cheeses for a charcuterie board are a variety of firm, semi-soft, and soft. Ideally, you’ll want to have a mix and one from each category.

• Firm: asiago, cheddar, gruyere, parmesan
• Semi-soft: gouda, havarti, muenster, Roquefort (aka blue cheese)
• Soft: brie, burrata, mozzarella, Chevre (aka goat cheese)

Let’s learn how to make a charcuterie board! Before I add anything to the board, I think of fall colors and fabrics to decorate the table or countertop with. First, place the board were you want it then fill the table with fresh greenery, pumpkins, and fall colored fabrics.

Remember, there is no right or wrong way to arrange a charcuterie board. The three steps below are a good guide and will help keep ingredients organized. Plan and create your DIY charcuterie board based on how many people you will be serving and what you enjoy.

Step 1: Cheese!

Lay out cheese on the board. It’s best to have cheese wedges in different areas around the board and not all crowded together.

Cut some cheese into cubes to get your guests started. Keep serving utensils nearby or on the board so you can easily cut more when needed.

Depending on the amount of people you are serving, have 3-4 types of cheese available. Pick at least one cheese from each category: firm, semi-soft, and soft.

Step 2: Add Items in Bowls and Fruit

Place any bowls with jam, dip, and olives on the board. For this board, I use jars for fig jam and mustard. Next, arrange fruit around the board.

Use fruit that fall is known for, such as: apples, pomegranates, berries, pears, and figs. A variety of fruit will add vibrant color to the board. You can use dried fruit on the board as well.

Depending on the amount of people you are serving, have 2-3 jams/dips and 3-5 different types of fruit.

Step 3: Add Meat, Crackers, and Nuts

Get creative with the placement of meat around the board. For example, make a pepperoni rose or tightly roll up salami in cylinders.

Finally, fill in any empty spaces with crackers and nuts.

Depending on the amount of people you are serving, have a variety of 2-3 meats, 1-2 crackers, and 1-2 nuts available.

• Both white and red wine pair well with a cheese board. If you want the full fall effect, serve this Thanksgiving charcuterie board with an Apple Cider Margarita or another festive fall cocktail.
• If you’re worried about staining your wooden serving platter, lay down parchment paper on the board before assembling.
• Place serving utensils and cheese knife nearby or on the board for easy grabbing and cutting. Small plates and napkins should be near the fall charcuterie board as well.
• Don’t let the charcuterie board sit out for more than 2 hours or you run the risk of spoilage.
• Ditch the board. If you want to make an extra large charcuterie board, just lay parchment or butcher paper on a table or countertop. Don’t forget to tape down the edges.

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