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Oktoberfest Cheese Board Recipe
Ash Tyrrell

Oktoberfest Cheese Board Recipe

I put together my first Oktoberfest cheese board for a backyard party a few years ago, and I honestly couldn't believe how little effort it took for how impressive it looked. I grabbed a handful of German-style cheeses, some pretzels, mustard, and a few other pantry staples, and within ten minutes I had a spread that had everyone hovering around the table.
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Total Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 bratwurst pre-cooked — slice into bite-sized rounds so guests can grab them easily with a toothpick
  • 8 oz soft cheese like a beer pub cheese — sets a creamy, spreadable base that pairs beautifully with pretzels
  • 8 oz hard cheese such as Gouda or Cheddar — slice thin so it's easy to layer and fold onto the board
  • 6 oz fresh blackberries — adds a pop of color and a juicy contrast to the salty items
  • 1 honeycrisp apple sliced — go for a crisp, tart variety so it doesn't turn mushy sitting out
  • 2 lbs sauerkraut — gives the board that unmistakable tangy authentic Oktoberfest flavor
  • ¼ cup whole grain mustard — the classic dipping partner for both the bratwurst and pretzels
  • ½ cup cornichons — their sharp pickled bite cuts through the richness of the cheese
  • 1 handful pretzel rods — sturdy enough to scoop dips and stand upright for a nice visual
  • 12 oz soft pretzel bites — soft chewy, and endlessly dippable alongside the mustard
  • ¼ teaspoon ground pepper — a light finishing touch over the cheese and sauerkraut

Method
 

  1. Slice your pre-cooked bratwurst into bite-sized rounds, about half an inch thick. If they're cold from the fridge, give them a quick warm-up in a skillet for a couple of minutes. Set them aside on a plate while you prep everything else.
  2. Cut your hard cheese into thin, even slices so they fold or fan out nicely on the board. Slice your honeycrisp apple into thin wedges and pat them dry with a paper towel to keep browning at bay.
  3. Spoon the sauerkraut, whole grain mustard, and cornichons into their own small bowls. This keeps everything tidy and stops the wetter ingredients from soaking into your pretzels or cheese.
  4. Start by placing your bowls of sauerkraut, mustard, and cornichons at different points on the board so the flavors are spread out. Then layer in your cheeses, bratwurst rounds, and pretzel bites around them.
  5. Tuck the blackberries and apple slices into any open spaces on the board for color and freshness. Add the pretzel rods standing upright or leaning against a bowl for a bit of height and visual interest.
  6. Give the cheese and sauerkraut a light dusting of ground pepper right before serving. Set the board out immediately so the pretzels stay soft and the cheese doesn't dry out.

Notes

  • I always slice my cheese right before serving instead of ahead of time, since pre-cut cheese dries out and curls at the edges.
  • I like warming the pretzel bites slightly in the oven for a few minutes, it makes such a big difference in texture.
  • I keep my mustard in a small bowl instead of squeezing it directly onto the board, which makes it so much easier for guests to dip.
  • I toss my apple slices in a tiny bit of lemon juice, which keeps them from browning while the board sits out.
  • I always make extra sauerkraut on the side, because it disappears faster than anything else on my board.