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Fall Cheese Board
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Fall Cheese Board
Prep Time
15 mins
Total Time
15 mins
 

Welcoming this new changing season with all the flavors and experiences of a neatly curated fall cheese board. Autumn fruit, cured meat, toasted nuts, baked crackers, sweet honey and jams just to name a few.

Course: Appetizer
Cuisine: American
Keyword: Autumn, Cheese Board, Fall Cheese Board, Fall Recipe
Servings: 6
Ingredients
  • 4 oz Altu cheese (hard cheese, Cello’s gruyère inspired version)
  • 6 oz Copper Kettle (hard cheese, from Cello)
  • 6 oz Fontal Cheese, thinly sliced (or another medium-soft cheese, like Fontina, Port Salut, Muenster, Stilton, or Gorgonzola)
  • 1 (6 oz package) fig and olive crackers
  • 1 (6 oz package) rosemary crackers
  • 8 oz dry/cured salami, sliced
  • 3-5 tangerines
  • 2 clusters grapes of choice - I picked champagne grapes from TJ
  • 1 pomegranate, broken into quarters (or pomegranate seeds)
  • 1 cup figs, sliced
  • 1 pear, sliced
  • ⅓ cup toasted walnuts
  • 3 tbsp honey
  • 3 tbsp fig butter or jam
  • fresh rosemary, for garnish
Instructions

  1. Spread out the three cheeses onto a large, clean wood or marble board.

  2. Place a small dish of honey and fig jam on the board, fitting in between the cheeses.

  3. Next, build up with the bigger items on the list, such as tangerines, clusters of grapes, broken up pomegranate pieces (or seeds), rows of crackers, cluster of salami slices.

  4. Last, add fruit, nuts, or any additional crackers in those smaller corners left on the board.

  5. Add decorative items such as rosemary, thyme, sage, or pumpkins to bring out an autumn setting.