Here are the cheeses, charcuterie, condiments, decorations, and everything else you need to arrange your very best fall charcuterie board this season.
Course: Appetizer, Side Dish
Cuisine: American, French
Keywords:: appetizer, charcuterie platter, cheese plate, fall charcuterie platter, how to decorate a fall charcuterie platter, thanksgiving charcuterie platter, thanksgiving sides
Servings: 6to 8 people
A variety of cow's, goat's, and sheep's milk cheeses (see article for suggestions)
A variety of cheeses of different textures, age, and color (see article for suggestions)
Assorted charcuterie, such as prosciutto di Parma, salami, andouille, bresaola, Coppa, and so on
Fresh fruit, such as crisp apples or grapes, ripe pears, and dried apricots
Assorted nuts, such as pecans
Sweet condiments, such as honey, chutney, fig jam, and preserves
Decorative mini pumpkins (washed) and a few springs of fresh rosemary, sage, and thyme
Assorted crackers and slices of fresh bread
Anchor your charcuterie board with your cheeses, cut as necessary, in different areas of your board. Cheddar shold be diced and Manchego sliced into triangles, for example. Soft cheeses like chèvre and brie should be served in a log or wedge, respectively, with an appropriate knife or spreader. Crumbly cheese like an aged Parmigiano or aged gouda should have a pointy spade knife, if you have one.
Add the charcuterie. Create height and interest by ribboning your prosciutto, or fold slices of aged salami in half or quarters instead of leaving it flat.
Fill in with fruit, crackers, and condiments. No need to have a huge variety, but a couple different crackers or fruits will look more fun, and offer more variety for eaters.
Add some tasteful decorative elements. For a good fall charcuterie board, I would add mini pumpkins (washed, please!), and sprigs of fresh, cold-weather herbs like sage, thyme, or rosemary.
Nothing is prettier or tastier than a gorgeous fall charcuterie board, filled with assorted cheeses, meats, condiments, and seasonal garnish. Feel free to have fun and vary things up. You can make this a couple of days in advance, and then cover in the fridge, but don't add crackers or sliced oxidizing fruits like apples until just before you serve.