Artful board showcases autumn meats, cheeses, fruits, and accents for a rustic, festive gathering.
# Components:
→ Meats
01 - 4 oz prosciutto, thinly sliced
02 - 4 oz smoked turkey breast, sliced
03 - 3.5 oz spicy soppressata, sliced
04 - 3.5 oz sliced salami
→ Cheeses
05 - 5.3 oz aged cheddar, cubed
06 - 5.3 oz brie, sliced
07 - 3.5 oz blue cheese, crumbled
08 - 3.5 oz goat cheese, log or medallions
→ Seasonal Fruits
09 - 1 large apple, sliced
10 - 1 ripe pear, sliced
11 - 3.5 oz dried figs, halved
12 - 3.5 oz red grapes, separated into small clusters
13 - 1 small pomegranate, seeded
→ Vegetables & Accents
14 - 1 small fennel bulb, thinly sliced
15 - 1 handful baby carrots
16 - 1 handful roasted pumpkin seeds (pepitas)
17 - 1 handful candied pecans
→ Spreads & Condiments
18 - 3 tbsp fig jam
19 - 2 tbsp whole grain mustard
20 - 2 tbsp honey
→ Bread & Crackers
21 - 1 small baguette, sliced
22 - 3.5 oz multigrain crackers
23 - 3.5 oz gluten-free crackers (optional)
# Directions:
01 - Select a large wooden board or platter and ensure it is clean and dry before use.
02 - Arrange the cheddar, brie, blue cheese, and goat cheese in separate corners to provide structure and variety throughout the arrangement.
03 - Fold or roll prosciutto, smoked turkey, soppressata, and salami, then distribute them in small clusters adjacent to cheeses.
04 - Fan apple and pear slices out artistically; scatter grapes, halved figs, and pomegranate seeds for visual appeal and contrasting flavors.
05 - Fit fennel slices and baby carrots between other components to create height and color variation.
06 - Spoon fig jam, mustard, and honey into small bowls or ramekins, then position them on the board for easy access.
07 - Layer baguette slices, multigrain crackers, and gluten-free crackers in open spaces to encourage dipping and pairing.
08 - Sprinkle roasted pumpkin seeds and candied pecans over the board for added crunch and fall-inspired nuance.
09 - Present the board at room temperature, inviting guests to assemble personalized combinations.
