Crisp apples, cozy spices, and warm colors inspired this Fall Charcuterie Board. It is my favorite easy graze for family nights and casual gatherings. Build it once and let everyone nibble at their own pace.
Fall Charcuterie Board
Equipment
- 1 Large board wood, slate, or baking sheet
- 4 Small bowls for dips, olives, and pickles
- 2 Small knives for cheeses and spreads
- 12 Toothpicks (optional)
- 8 Napkins
Ingredients
Cheeses
- 8 oz aged cheddar sliced
- 8 oz smoked gouda sliced
- 8 oz brie small wheel or wedge
- 4 oz herbed goat cheese crumbled
Protein
- 8 oz turkey salami
- 6 oz turkey pepperoni
- 4 oz bresaola or thinly sliced roast beef
- 8 oz roasted chicken or turkey sliced
- 6 slices turkey bacon cooked and crisped
Fruit
- 2 Honeycrisp apples sliced
- 2 Bartlett pears sliced
- 2 cups red grapes halved or whole
- 6 fresh figs halved
- 1 cup pomegranate arils
Veggies
- 1 cucumber cut into rounds
- 2 cups baby carrots
Crunch
- 4 cups assorted crackers
- 2 cups seeded baguette toasts
- 2 cups pretzels
- 1 cup mixed nuts almonds, pecans
- 0.5 cup pumpkin seeds
Sweets
- 4 oz dark chocolate squares
- 8 pieces soft caramels
- 0.5 cup caramel dip
Dips & Extras
- 0.5 cup fig jam
- 0.5 cup apple butter
- 0.25 cup whole grain mustard
- 1 cup hummus
- 1 cup olives
- 1 cup mini pickles
- 2 tbsp honey for drizzling (optional)
Garnish
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
Instructions
Step-by-Step Instructions
- Wash and dry produce. Slice cheeses, apples, and pears. Cook and crisp turkey bacon if using, then cool. Set out small bowls for dips and olives.
- Use a large wooden board, slate, or a clean baking sheet. Place 3 to 5 small bowls on the board to anchor your layout.
- Fan sliced cheddar and gouda, leave brie as a small wheel or wedge, and crumble goat cheese. Place cheeses apart so guests can reach easily.
- Fold turkey salami into halves or quarters to add height. Layer turkey pepperoni and nestle bresaola into gentle ruffles. Add crisp turkey bacon shards for texture.
- Tuck in apple and pear slices near cheeses, then add grapes, figs, and pomegranate arils for pops of color. Place cucumber and carrots near hummus or mustard.
- Line the edges with crackers and toasts. Add nuts and pumpkin seeds to open spaces. Scatter dark chocolate and set a small bowl of caramel dip.
- Fill bowls with fig jam, apple butter, olives, and mini pickles. Drizzle a little honey over the brie if you like. Finish with rosemary and thyme sprigs.
- Offer small knives, toothpicks, and napkins. Keep extra crackers on the side so the board stays tidy as guests graze.
Notes
Why You’ll Love This Fall Charcuterie Board
- Seasonal and stunning without fuss.
- Flexible for any crowd size and budget.
- Balanced sweet, salty, creamy, and crunchy bites.
- Make-ahead friendly for stress-free hosting.
- Simple swaps for what you already have on hand.
Fall Charcuterie Board Ingredients & Substitutions
- Cheeses: Aged cheddar, smoked gouda, brie, and herbed goat cheese. Swap with pepper jack, manchego, or a dairy-free wheel if needed.
- Protein: Turkey salami, turkey pepperoni, bresaola (air-dried beef), sliced roasted chicken or turkey, and crisped turkey bacon. If you cannot find bresaola, use thinly sliced roast beef.
- Fruit: Honeycrisp apples, Bartlett pears, red grapes, fresh figs, and pomegranate arils. Sub with dried apricots, dates, or mandarins.
- Veggies: Cucumber rounds and baby carrots. Add celery sticks or radishes for extra crunch.
- Crunch: Assorted crackers, seeded baguette toasts, pretzels, and mixed nuts (almonds, pecans). Pumpkin seeds are a great seasonal touch.
- Sweets: Dark chocolate squares and soft caramels. A caramel dip pairs perfectly with apples.
- Dips & Extras: Fig jam, apple butter, whole grain mustard, hummus, olives, and mini pickles. Honey for drizzling is optional but lovely.
- Garnish: Fresh rosemary and thyme sprigs for fragrance and color.
Step-by-Step Instructions to Make Fall Charcuterie Board
1. Gather and prep
Wash and dry produce. Slice cheeses, apples, and pears. Cook and crisp turkey bacon if using, then cool. Set out small bowls for dips and olives.
2. Choose the board and bowls
Use a large wooden board, slate, or a clean baking sheet. Place 3 to 5 small bowls on the board to anchor your layout.
3. Arrange the cheeses
Fan sliced cheddar and gouda, leave brie as a small wheel or wedge, and crumble goat cheese. Place cheeses apart so guests can reach easily.
4. Fold and fan the meats
Fold turkey salami into halves or quarters to add height. Layer turkey pepperoni and nestle bresaola into gentle ruffles. Add crisp turkey bacon shards for texture.
5. Add fruits and veggies
Tuck in apple and pear slices near cheeses, then add grapes, figs, and pomegranate arils for pops of color. Place cucumber and carrots near hummus or mustard.
6. Fill in crunch and sweets
Line the edges with crackers and toasts. Add nuts and pumpkin seeds to open spaces. Scatter dark chocolate and set a small bowl of caramel dip.
7. Tuck in extras and garnish
Fill bowls with fig jam, apple butter, olives, and mini pickles. Drizzle a little honey over the brie if you like. Finish with rosemary and thyme sprigs.
8. Final touches
Offer small knives, toothpicks, and napkins. Keep extra crackers on the side so the board stays tidy as guests graze.
Tips for Success
- Slice apples and pears last, then lightly toss with lemon juice to prevent browning.
- Use a mix of shapes: cubes, slices, wedges, and ruffles create visual interest.
- Balance flavors by pairing each cheese with something sweet and something savory.
- Pre-portion dips into small bowls so they do not spread across the board.
- Refresh the board midway with extra fruit and crackers from the pantry.
Variations of Fall Charcuterie Board
- For two: One cheese, one protein, one dip, and a small cluster of fruit.
- Kid-friendly: Mild cheddar, turkey slices, pretzels, cucumber rounds, and apple slices with caramel dip.
- All-cheese focus: Four cheeses, nuts, honey, and fruit with minimal meats.
- Budget board: House-brand crackers, seasonal apples, block cheddar, and roast turkey slices.
- Spice lovers: Pepper jack, spicy mustard, chili-roasted nuts, and a dusting of smoked paprika on hummus.
Serving Suggestions: What to Pair with Fall Charcuterie Board
- Warm spiced apple cider or sparkling grape juice.
- Butternut squash soup or tomato basil soup for a cozy spread.
- Simple green salad with lemon vinaigrette.
- Roasted sweet potato wedges or maple-roasted carrots.
Storage & Reheating Instructions
- Refrigerate leftovers within 2 hours. Store cheeses wrapped in parchment inside airtight containers for up to 4 days.
- Fruits and veggies keep 1 to 2 days in airtight containers. Refresh apples and pears with fresh slices as needed.
- Protein keeps 3 to 4 days chilled. Re-crisp turkey bacon in a 350°F oven for 5 minutes.
- Crackers soften quickly. Store separately in a sealed bag and set out fresh when serving again.
Memories Made Around the Table
Every autumn, we build this board right before a family movie night. The kids pick the cheeses, I pile on the fruit, and we all hover until someone takes the first slice of brie. It is the easiest kind of gathering, and it never fails to feel special.
FAQs
How far in advance can I assemble it? Assemble up to 2 hours ahead, cover, and refrigerate. Add crackers and drizzle honey right before serving.
How much should I buy per person? Plan about 2 ounces cheese, 2 ounces protein, a small handful of crackers, and plenty of fruit per guest.
What if I cannot find figs? Use dried apricots or dates, or add more grapes and pomegranate arils for color and sweetness.
Can I make it nut-free? Yes. Skip nuts and use pumpkin seeds or pretzels for crunch.
How do I keep apples from browning? Toss slices with a little lemon juice or dip briefly in a mixture of cold water and lemon juice, then pat dry.
Final Thoughts
With a few seasonal ingredients and simple styling, this Fall Charcuterie Board turns any cozy night into a celebration. Make it your own and enjoy every bite.