Description
This fall appetizers board is a stunning, easy-to-assemble spread featuring cheeses, meats, roasted veggies, seasonal fruits, dips, and spiced nuts. Perfect for elegant gatherings, it brings together the best flavors and colors of autumn for a cozy, memorable experience.
Ingredients
- 1 wheel Brie cheese (about 8 oz)
- 1 block sharp cheddar cheese (6 oz)
- 1 log goat cheese (4 oz)
- 3 oz prosciutto
- 4 oz smoked turkey slices
- 20 whole grain crackers
- 12 crostini or sliced baguette pieces
- 1 cup red seedless grapes
- 6 figs, fresh or dried
- 1 large apple, sliced
- 1 medium pear, sliced
- 1 cup butternut squash cubes, roasted with olive oil and sea salt
- 1 cup baby carrots, roasted or raw
- 1/2 cup cranberry chutney
- 2 tbsp honey
- 1/2 cup herbed cream cheese
- 1/2 cup spiced pecans or walnuts, roasted with cinnamon and maple syrup
- Fresh rosemary sprigs (for garnish, optional)
- 1 tbsp olive oil (for roasting veggies)
- Pinch sea salt (for roasting veggies)
- 1 tsp maple syrup (for roasting nuts)
- Sprinkle cinnamon (for roasting nuts)
- Lemon juice (for dipping apple and pear slices, optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes and baby carrots with olive oil and sea salt on a parchment-lined baking sheet. Roast for 15-20 minutes, stirring halfway, until golden and tender.
- Toss pecans or walnuts with maple syrup and cinnamon. Roast for 8 minutes until fragrant. Set aside to cool.
- While veggies roast, slice cheddar into cubes or slices, Brie into wedges, and goat cheese into rounds. Arrange meats in loose folds or roll-ups. Slice apples and pears thinly, dipping in lemon juice to prevent browning. Cut grapes into small clusters. Halve figs if using fresh.
- Spoon cranberry chutney and herbed cream cheese into small bowls. Drizzle honey into a tiny jar or dish.
- Arrange cheeses spaced out on the board. Place meats next to cheeses they pair best with. Fan out crackers and crostini around the edges. Fill gaps with fruit slices, roasted veggies, and bowls of dips. Sprinkle spiced nuts in clusters. Garnish with rosemary sprigs and extra grapes or figs.
- Step back and check for balance and color. Add extra apple slices or dried cranberries if needed. Serve immediately, or cover loosely with beeswax wrap for transport.
Notes
Customize with gluten-free crackers, plant-based cheeses, or nut-free options as needed. Let cheeses sit at room temperature for 30 minutes before serving for best flavor. Keep crackers away from moist items to prevent sogginess. Prep roasted veggies and nuts ahead, and assemble the board just before serving. Use lemon juice to keep fruit slices fresh.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: About 1/8 of the board
- Calories: 280
- Sugar: 10
- Sodium: 350
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 4
- Protein: 10
Keywords: fall appetizers, cheese board, autumn entertaining, elegant gatherings, party snacks, charcuterie, seasonal produce, easy appetizer, Thanksgiving, Friendsgiving