Save A vibrant, seasonal charcuterie board brimming with cured meats, artisanal cheeses, fresh fruits, roasted vegetables, and rustic accompaniments makes for a colorful centerpiece at autumn gatherings. This spread celebrates harvest flavors and effortless entertaining.
I first crafted this harvest charcuterie board for a cozy fall dinner with friends, and it quickly became a crowd favorite. The combination of roasted vegetables and seasonal fruits added a memorable twist to the classic appetizer spread.
Ingredients
- Prosciutto: 150 g, thinly sliced
- Soppressata: 150 g, thinly sliced
- Smoked turkey breast: 150 g, sliced
- Aged cheddar: 200 g, cubed or sliced
- Triple-cream brie: 200 g, cut into wedges
- Blue cheese: 150 g, crumbled or sliced
- Apple: 1 large, thinly sliced
- Pear: 1, thinly sliced
- Red grapes: 1 cup, halved
- Figs: 1 cup, halved (fresh or dried)
- Dried apricots: 1/2 cup
- Baby carrots: 1 cup, roasted
- Brussels sprouts: 1 cup, halved and roasted
- Butternut squash: 1/2 cup, roasted cubes
- Marcona almonds: 1/2 cup
- Mixed olives: 1/2 cup
- Honey or fig jam: 1/2 cup
- Grainy mustard: 1/4 cup
- Assorted crackers: 2 cups
- Rustic baguette: 1 small, sliced
Instructions
- Roast Vegetables:
- Toss baby carrots, Brussels sprouts, and butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast at 200°C (400°F) for 20 minutes until tender and caramelized. Let cool to room temperature.
- Arrange Cheeses:
- Place cheeses in different areas on a large wooden board or platter, spacing apart.
- Add Meats:
- Fold or roll prosciutto, soppressata, and smoked turkey breast. Arrange next to cheeses for variety.
- Layer Fruits:
- Fan apple and pear slices. Scatter grapes, figs, and dried apricots in clusters.
- Add Roasted Vegetables:
- Pile roasted vegetables compactly for color and texture.
- Include Spreads:
- Fill small bowls with mixed olives, honey or fig jam, and grainy mustard. Place on board.
- Add Crunch:
- Fill gaps with marcona almonds, assorted crackers, and baguette slices.
- Garnish and Serve:
- Garnish with fresh rosemary or thyme if desired. Serve at room temperature.
Save This board brought everyone together around the table, sparking conversation and laughter while sampling each bite. It's now a go-to for family holiday gatherings and cozy evenings in.
Required Tools
Large serving board or platter, sharp knives, small bowls for spreads, baking sheet and parchment paper for roasting vegetables.
Allergen Information
Contains: Milk (cheese), Tree Nuts (almonds), Gluten (crackers, baguette), Possible Sulfites (cured meats, dried fruits). Always check product labels for specific allergens.
Nutritional Information
Per serving (estimate): Calories: 420, Total Fat: 25 g, Carbohydrates: 42 g, Protein: 15 g.
Save Mix and match ingredients with what's in season for a personal touch. Enjoy building your own harvest board for effortless entertaining!
Recipe Questions
- → What cheeses work best for this board?
Choose a mix—aged cheddar, triple-cream brie, and blue cheese offer variety in texture and flavor.
- → Can this board be made vegetarian?
Yes, simply exclude meats and substitute with grilled tofu, marinated mushrooms, or extra cheeses.
- → Which fruits are recommended for autumn?
Try apples, pears, grapes, figs, dried apricots, persimmons, or pomegranate seeds for a seasonal touch.
- → What wine pairs well with the board?
Nice options include Pinot Noir, dry Riesling, or a sparkling wine to match different flavors and textures.
- → Is this suitable for gluten-free diets?
Absolutely—swap in gluten-free crackers and check meat and cheese labels for hidden gluten sources.
- → How should the roasted vegetables be prepared?
Toss vegetables with olive oil, salt, and pepper, roast at 200°C for 20 minutes, then cool before serving.