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Fall Charcuterie board with brie topped with pumpkin butter, crackers, cured meats, grapes, berries, cheese cubes, and pickles.

Fall Charcuterie Board

Justin
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer
Servings 12 servings

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

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.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.