Fall Charcuterie Board
This easy Fall Charcuterie Board is full of meats, cheeses, fruits, and more. It’s an effortless way to entertain a crowd of any size.
Servings: 20 people
Equipment
- Large wooden board, platter, or tray
- Small bowls or ramekins
- Cheese knives or spreaders
- Small spoons for dips
- Serving tongs or toothpicks
- Cutting board
- Sharp Knife
Ingredients
- Crackers / bread variety: crisp crackers, baguette slices
- 3 cheeses choose soft, aged/firmer, and bold
- 2-3 meats e.g. prosciutto, salami, smoked sausage
- Fresh fruits apples, pears, grapes, figs
- Dried fruits apricots, cranberries
- Veggies & veggie dip baby carrots or roasted squash; dip like hummus or herbed yogurt
- Nuts & seeds walnuts, pecans, possibly candied
- Dips / Condiments honey, fig jam, mustard, chutney
- Sweet touches / chocolates dark chocolate pieces, caramel or spiced treats
- Garnish: fresh herbs rosemary, sage, small pumpkins or gourds for decoration
Instructions
- Lay out your board or platter and set small bowls or ramekins for dips, jams, and any wet items.
- Place the cheeses first—slice or leave them as wedges or logs, as appropriate. Leave enough space between so guests can access them.
- Add the meats next—fold, drape, or arrange artfully to add height and texture.
- Position crackers or bread in clusters or along edges.
- Fill in with fresh fruit, then dried fruit. Group items by type or color for visual appeal.
- Scatter nuts/seeds in empty spots.
- Arrange dips and condiments in their bowls.
- Add sweet items or chocolates.
- Garnish with herbs and decorative elements.
- Provide serving tools (cheese knives, spreaders, toothpicks). Let cheeses rest to near room temperature before serving.
Notes
Make-ahead tips: You can prep most items in advance—slice fruit (except apples/pears, which brown, unless treated with lemon juice), cube cheese, portion nuts, and have dips ready. Cover board (minus crackers and fruits) and refrigerate until about 30 minutes before serving to let cheeses come to room temp (flavor & texture better).
Storage: Store any leftovers in airtight containers. Meats and cheeses will keep in the fridge ~3-4 days. Dips/jams also for a few days. Fresh fruit may get soggy; it’s best to eat it sooner.
Freezing: Most items here aren’t ideal to freeze (cheese texture changes, fruits get mushy).
Serving again: Bring meats & cheeses back to room temperature; if dips are chilled, let them sit or warm slightly (depending on type). Replace crackers or bread if they lose crunch.