Fall Cheese Board
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.
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
- Spread out the three cheeses onto a large, clean wood or marble board.
- Place a small dish of honey and fig jam on the board, fitting in between the cheeses.
- 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.
- Last, add fruit, nuts, or any additional crackers in those smaller corners left on the board.
- Add decorative items such as rosemary, thyme, sage, or pumpkins to bring out an autumn setting.