A great fall charcuterie board has range - savory and sweet, rich and bright, something crunchy and something creamy - and this one hits all of it. The centerpiece is a small wheel of brie with pumpkin butter spooned over the top and pepitas scattered across it, which sounds like a fancy combination and turns out to be one of the best bites on the entire board.
The board serves 8-12 for snacking and takes 20-30 minutes to assemble. The main thing to plan around is the brie - it needs 20-30 minutes at room temperature before serving to soften into that perfect spreadable consistency.
Set it out when you start building the board and it'll be ready by the time everything else is in place. Most of the other components can be prepped the day before: cube the cheese, slice the apples and pear (toss apple slices in a little lemon juice to prevent browning), segment the clementines, and store everything separately in the fridge until you're ready to assemble.
The pumpkin butter on the brie is the detail that makes this board feel genuinely fall-specific rather than just a generic charcuterie spread. It's sweet, warm-spiced, and it cuts beautifully through the richness of the brie. If you're hosting a full fall gathering, also check out these Fall Finger Foods for savory party bites to round out the spread and these Fall Desserts for the sweet side of the table.
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Ingredients
- Small brie wheel (4-5 in)
- Pumpkin butter
- Pepitas
- Round crackers
- Salami
- Prosciutto
- Mild cheese
- Cheddar cubes
- White cheese cubes (Monterey Jack or Swiss)
- Green grapes
- Blackberries
- Raspberries
- Clementines
- Apple
- Pear
- Green olives
- Cornichons
- Pistachios
- Pomegranate arils (optional)
- Maple leaf cookies or seasonal cookies
- Caramel sauce
- Fresh rosemary
See recipe card for quantities.
Instructions
Step one: Fan a small stack of crackers to one side of the brie. Ruffle salami slices along one edge of the board. Tuck prosciutto-wrapped cheese nearby. Set a small jar or bowl of caramel sauce on the board.Arrange sliced apples alongside the caramel sauce.
Step two: Add more crackers in clusters. Nestle grapes and a cluster of blackberries near the brie. Line one edge of the board with cornichons.
Step three: Fill remaining open spaces with olives, additional crackers, and clementine segments. Mound raspberries and add both cheddar and white cheese cubes, keeping similar colors and textures together in tight clusters.
Hint: Start with the brie, the sauce bowl, and any other vessels first - they're the anchor points everything gets built around. If you place small items first, the large items won't fit cleanly.
Recipe Tips for Success
- The brie is the star - don't skip the room temperature rest. Cold brie won't spread and you lose the whole centerpiece effect. Pull it out before you start building anything else
- Keep ingredients in tight clusters by type rather than mixing them throughout - this is what makes a board look intentional and styled.
- Toss apple slices in a little lemon juice before adding to the board to keep them from browning.
- Rosemary is doing a lot of visual work here as a garnish - a few sprigs tucked around the edges makes the board look finished and polished.
Storage
Cheese, meats, and fruit: cover and refrigerate leftovers and enjoy within 2-3 days. Crackers, cookies, and nuts: store separately in airtight containers at room temperature. Brie with toppings is best the day of. Toss apple slices in a little lemon juice to prevent browning on the board. Start with the brie and any bowls/vessels as anchor points before placing smaller items.
Fall Charcuterie Board
Ingredients
- 1 small wheel brie 4-5 in
- ¼-⅓ cup pumpkin butter
- 1-2 tablespoon pepitas plus extra for sprinkling
- 30-40 round crackers
- 12-16 salami slices folded or ruffled
- 3-4 prosciutto slices rolled around sticks of mild cheese (optional)
- 1 cup cheddar cubes
- 1 cup white cheese cubes Monterey Jack or Swiss
- 2 cup green grapes, blackberries, raspberries
- 2 clementines peeled and segmented
- 1 crisp apple thinly sliced
- 1 ripe pear halved or sliced
- 1 c green olives
- 1 c cornichons (mini pickles)
- ¾ c pistachios
- ¼ c pomegranate arils (optional)
- Maple leaf cookies or seasonal cookies
- ½-¾ c caramel sauce for dipping
- Fresh rosemary sprigs, for garnish
Instructions
- Allow brie to sit at room temperature for 20-30 minutes before serving.
- Place brie in the center of your board. Spoon pumpkin butter over the top and sprinkle with pepitas.
- Fan crackers to one side, ruffle salami along one edge, and tuck prosciutto-wrapped cheese nearby. Set a jar or bowl of caramel sauce on the board.
- Arrange sliced apples alongside the caramel sauce. Add more crackers. Nestle grapes, blackberries, and line one edge with cornichons.
- Add olives, more crackers, and clementine segments. Mound raspberries and add cheddar and white cheese cubes in open spaces, keeping colors in tight clusters.
- Tuck in pistachios and maple leaf cookies. Add pear slices. Scatter pomegranate arils and extra pepitas for color.
- Tuck rosemary sprigs along the edges and corners to finish.
Notes
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
