Vibrant autumn board of meats, cheeses, fruits, veggies, and savory sides—ideal for gatherings and festive entertaining.
# Components:
→ Meats
01 - 5.3 ounces prosciutto
02 - 5.3 ounces soppressata
03 - 5.3 ounces smoked turkey breast, sliced
→ Cheeses
04 - 7 ounces aged cheddar, cubed or sliced
05 - 7 ounces triple-cream brie, cut into wedges
06 - 5.3 ounces blue cheese, crumbled or sliced
→ Fresh Fruits
07 - 1 large apple, thinly sliced
08 - 1 pear, thinly sliced
09 - 1 cup red grapes, halved
10 - 1 cup figs, halved (fresh or dried)
11 - 1/2 cup dried apricots
→ Roasted Vegetables
12 - 1 cup baby carrots, roasted
13 - 1 cup Brussels sprouts, halved and roasted
14 - 1/2 cup roasted butternut squash cubes
→ Accompaniments
15 - 1/2 cup marcona almonds
16 - 1/2 cup mixed olives
17 - 1/2 cup honey or fig jam
18 - 1/4 cup grainy mustard
19 - 2 cups assorted crackers
20 - 1 small rustic baguette, sliced
# Directions:
01 - Toss the baby carrots, halved Brussels sprouts, and butternut squash cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper and roast at 400°F for 20 minutes until tender and caramelized. Cool to room temperature before assembling.
02 - Position the cheddar, brie, and blue cheese in separate zones across a large serving board or platter, spacing the varieties apart to encourage easy sampling.
03 - Fold or roll prosciutto, soppressata, and smoked turkey breasts, then arrange adjacent to the cheeses for visual contrast and convenient access.
04 - Fan out the apple and pear slices. Cluster red grapes, figs, and dried apricots in small groups at various points on the board.
05 - Compactly arrange roasted carrots, Brussels sprouts, and butternut squash in distinct sections to add color and texture.
06 - Transfer olives, honey or fig jam, and grainy mustard to small bowls; position these bowls on the board for easy dipping.
07 - Place marcona almonds, assorted crackers, and baguette slices to fill empty spaces, ensuring an abundant and inviting presentation.
08 - Garnish with sprigs of fresh rosemary or thyme if desired. Present the board at room temperature.
