Classic Autumn Charcuterie Board
Inglehoffer’s Stone Ground Mustard
Olives (any variety)
Apples (any variety)
Salami
Prosciutto
Pears
Blackberries
Grapes
2-3 Firm Cheeses of your Choice: I recommend a sharp cheddar and aged Parmesan or Gouda
Dried Apricots
Cranberry + Apricot Goat Cheese spread (could also do another soft cheese dip/spread option here of your liking)
Figs (these can sometimes be hard to find- no big deal if you can't find them!)
Cornichons
Nuts of your choice (I made my Autumn Spiced Nuts, if you want to join grab ingredients/recipe here and prepare ahead of time)
Apple Butter
Honey
Fresh Rosemary or Thyme (for garnish)
Kale/Fresh Sage (for garnish)
2-3 types of Crackers + Bread Slices of your Choice (I used French bread slices, sea salt flatbread crackers, and rosemary and garlic flatbread crackers)
Mini pumpkin or two (optional-garnish)
Start by placing your mini pumpkin in the center of the board
Next place all items that require bowls/dishes: olives, mustard, cornichons, and apple butter- evenly spacing the bowls and keeping in mind the color of items inside and spacing/balancing those as well.
The next item I placed were the cheese and meats- again evenly spacing throughout the board. The meats I layered in a domino effect and also slightly folded each piece in an accordion fold to fit as much as possible.
I cut up about half of each cheese into bite sized pieces and then leave the rest whole for a different color/texture showing on the board. Pile the bite sized pieces next to the large chunk.
I also placed the goat cheese during this portion, again spacing away from other cheese.
Now you can fill in with the most colorful items- fruits! Again, keep in mind color distribution and try to space like colors away from each other on the board.
Your board should be looking pretty full now and you will continue to fill in with remaining items- dried apricots, nuts, crackers, and bread. Don’t feel like you have to put all the crackers and bread on the board. I usually have an extra bowl of crackers/bread beside the board as well!
The nuts especially work well for filling in tiny, awkward spaces on the board. Try to fill in the entire center area of your board with no space left.
Finally finish your board by garnishing with some fresh kale around the edges, tucking under the other items there and then add some sprigs of fresh rosemary/thyme throughout the board as well for garnish.
Don’t forget to add some small spoons/spreaders to your bowls for serving as well!
Enjoy!
