How to Create the Perfect Fall-Themed Charcuterie Board

What better way to celebrate the season than with a beautiful fall-themed charcuterie board? We’re talking cozy flavors, all the sweet and crunchy things, and the most stunning pumpkin carved pieces to make a festive statement! Follow my step-by-step guide that will help you assemble a spread that captures the essence of autumn.

Disclosure: This post is a sponsored post on behalf of Pearls. As always, all opinions are my own.

Carving The Pumpkins

1. Prepare the Pumpkins: Wash the pumpkins to remove any debris and dry with a kitchen towel.
2. Carve the Lid: Hold the pumpkin upright. Use a sharp knife to pierce straight down into the pumpkin flesh, about 1/4-1/2 inch from the edge of the pumpkin. Carefully remove the knife and make the next indentation. Repeat in a circle pattern until you’ve achieved a complete circle.
3. Remove the Top: Use the knife to carefully lift the lid off and set it aside.
4. Scoop Carefully: Using a spoon or pumpkin carving tool, scoop out the seeds and stringy insides of the pumpkin. Be thorough but gentle to avoid damaging the outer shell.

Ingredient Notes

Olives

The carved pumpkins (from the tutorial above) can be used as a vessel to hold practically anything.. dips/spreads, diced fruit, mums or a flower arrangement. For this seasonal spread, I’m using the carved pumpkins as a vessel to hold a variety of Pearls Specialties Olives. Their growers in the Mediterranean handpick the freshest and finest sun-kissed fruit. Pitted or stuffed, they are America’s favorite olive for a good reason!

● Pearls Specialties Kalamata Olives: These sun-kissed authentic Greek Kalamata purple gem olives have a firm texture bursting with wine-like, fruity flavor. Pearls Kalamatas have been a favorite of mine for many years, specifically for Greek and antipasto salads.

● Pearls Specialties Garlic Stuffed Olives: These firm & flavorful Queen olives are also grown under the warm Mediterranean sun. Hand-picked and hand-stuffed with garlic, they are perfect for everyday salads, folded and baked in main dishes, or as a tasty snack.

● Pearls Specialties Martini Vermouth: These olives are hand-picked and hand-stuffed with real red peppers, and marinated with a dash of premium vermouth. Even though they are essential in martinis, they make an even better addition to charcuterie boards!

Cheeses (2-3 different kinds)

For the cheese selection, include a variety ranging from soft to firm cheeses in texture, and from mild and sweet to sharp in flavor. The list of cheeses you can use for these cheese boards are endless!

• Soft cheese: A few favorite of mine are brie and goat cheese. They are soft enough to be spreadable. Sometimes I’ll pick up honey-infused goat cheese or goat cheese that’s rolled in herbs.
• Medium-soft cheese: Fontina, Port Salut, Muenster, Stilton, Gorgonzola, and Brick are a few popular ones. I chose a French Basque cheese. It’s made from pure ewes’ milk, Basque has a rather dry texture and an earthy, nutty flavor. With numerous floral and sweet caramel notes. Gorgonzola (blue cheese) or Stilton is another excellent choice if you prefer a crumbly texture.
• Hard cheese: Parmigiano-Reggiano, Romano, Gruyère, cheddar, Manchego, and Grana Padano to name a few hard cheeses. For this board, I went with Toscano soaked in Syrah wine. This cheese combines the robust, nutty characteristics of aged parmesan with a creamy farmstead Cheddar – soaked in Syrah, infusing the cheese with jammy blackberry and plum notes.

Meats (2-3 different kinds)

• Salami: The three main components that set different types of salami apart are the ingredients, how the meat is cut and the way it is prepared. Some salamis use a blend of spices to create complex flavors, while others are a bit simpler. Some of my favorites are Sopressata and Genoa salami.
• Prosciutto: Thinly sliced, this salty ham brings an elegant touch.

Fruit

• Pears: Crisp and juicy, they’re a quintessential fall fruit.
• Grapes: Add color and sweetness with some red or green grapes. They look beautiful assembled in clusters.
• Pomegranates: The pomegranate’s flavor is sometimes compared to both grapes and cranberries. While it may look slightly different from other fruits, it is just as tasty.
• Figs: Dark-skinned figs usually have a sugar or berry flavor profile, while light-skinned figs usually have a berry or honey flavor profile. Cut them in half or quartered before adding them to the board.
• Persimmons: Ripe persimmons are sweet, rich, and tangy, with a flavor that is similar to cantaloupe or apricots, but without the tang. Thinly sliced persimmons are my go-to way of serving them.

Nuts, Dried Fruits, & Crackers

• Nuts: Toasted nuts enhance the autumnal flavors. Think pecans, almonds, walnuts, glazed nuts..
• Dried fruits: Add dried cranberries, apricots, figs, dates for a chewy, sweet addition that balances the savory elements.
• Crackers: I assembled this board with my favorite fig and olive crackers. They deliver a rustic feel and have a sweet and savory taste to them. Pita crackers are another favorite of mine when I’m just looking for something slightly salty but nothing overwhelming in flavor.

Spreads & Extras

• Spreads: Serve fig jam, chutney, or honey in a small dish for a sweet touch.
• Mustard: A grainy mustard adds a nice bite with salami and crackers.
• Herbs/Flowers: Fresh rosemary, thyme, sage, mint, or mums are my favorite ways to enhance the overall eye appeal of any charcuterie board.

FAQs

How many people will this board serve?

Typically, this charcuterie board will serve about 6-8 people as an appetizer. Adjust ingredient quantities based on your guest list and the overall menu.

Can I prepare it ahead of time?

You can prepare the components a day in advance. Just keep the cheeses wrapped and the fruits chilled to maintain freshness. Assemble the board a couple of hours before serving to ensure it looks its best. Crackers are best added right before serving so they remain crisp.

Can it be made with specific dietary restrictions in mind?

Substitute with plant-based cheeses (there’s so many out there!), gluten-free crackers, or skip the meats altogether. The beauty of a charcuterie board is its versatility.

Tips for Success

1. Balance Flavors: Combine sweet, salty, creamy, and crunchy elements for a well-rounded board.
2. Vary Textures: Incorporate different textures to keep it interesting. Think soft cheeses, hard nuts, and crisp fruits.
3. Layer Wisely: Start with the largest items like cheeses & stuffed pumpkins, then add on salami, larger fruit, & crackers, and last, fill in the gaps with smaller items like nuts & smaller fruit.
4. Garnish: Don’t skip this step! Fresh herbs or flowers can add a pop of color and freshness. It can take the appearance of a board from a 6 to a 9/10.

A charcuterie board is not only a feast for the eyes but also a beautiful way to showcase seasonal ingredients. From pumpkins to pears, and savory cheeses to crunchy nuts, there’s so many good options to choose from. If you make this Fall-Themed Charcuterie Board, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it or what tips you might have! Tag me on Instagram, @fettysfoodblog with your creation.

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How to Create the Perfect Fall-Themed Charcuterie Board

What better way to celebrate the season than with a beautiful fall-themed charcuterie board? We’re talking cozy flavors, all the sweet and crunchy things, and the most stunning pumpkin carved pieces to make a festive statement! Follow my step-by-step guide that will help you assemble a spread that captures the essence of autumn.

Prep Time 30 minutes

Total Time 30 minutes

Servings 8

Author Feta Topalu

Ingredients

• 3 jars Pearls Specialties Olives – my favorite are Pearls Specialties Kalamata Olives, Pearls Specialties Garlic Stuffed Olives, and Pearls Specialties Martini Vermouth
• 3 Mini pumpkins (about 4-5 inches in diameter)
• 2-3 cheeses ranging from soft to firm in texture
• 2-3 meats – such as prosciutto, salami, Coppa, or Sopressata
• 3 Fresh fruits – such as ripe pear, grapes, figs, pomegranate, or persimmon
• ½ cup Assorted nuts – such as toasted pecans, almonds, walnuts, or glazed nuts
• ½ cup Dried fruit – such as figs, dates, or apricots
• 2-3 Assorted crackers – rustic crisps, multigrain crackers, saltine crackers, pretzels, or pita crackers
• Optional: Spreads – such as grainy mustard, honey, chutney, fig jam, apple butter, or preserves.
• Fresh sage, rosemary, thyme or mum flowers for garnish

Instructions

Carve the Pumpkins

1. Prepare the Pumpkins: Wash the pumpkins to remove any debris and dry with a kitchen towel.
2. Carve the Lid: Hold the pumpkin upright. Use a sharp knife to pierce straight down into the pumpkin flesh, about 1/4-1/2 inch from the edge of the pumpkin. Carefully remove the knife and make the next indentation. Repeat in a circle pattern until you’ve achieved a complete circle.
3. Remove the Top: Use the knife to carefully lift the lid off and set it aside.
4. Scoop Carefully: Using a spoon or pumpkin carving tool, scoop out the seeds and stringy insides of the pumpkin. Be thorough but gentle to avoid damaging the outer shell.

Arrange the Charcuterie Board

1. Fill the pumpkins with a variety of Pearls Specialties Olives and spread them out on the board first (since they are the larger pieces on the board).

2. Next, add the cheeses around and in between the pumpkins. Slice or dice them as as necessary.

3. Add the salami and prosciutto. Ribbon the prosciutto to create height and fold slices of salami in half or quarters before adding to the board.

4. Add the crackers, larger fruit, and spreads(if using) in between the cheese and salami.

5. Last, fill in the spaces with smaller fruit, dried fruit, and nuts.

6. For a festive touch, insert fresh sage, rosemary, thyme or mum flowers where space permits. Add cheese spreaders and charcuterie knives where needed.