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Thanksgiving Charcuterie Board Recipe
Ash Tyrrell

Thanksgiving Charcuterie Board Recipe

I made this board for our family gathering, and it vanished faster than the turkey. I loved how simple it was, because there was no oven and no stress. I just stacked cheeses, meats, fruit, and a few sweet fall treats on one big platter.
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Total Time 21 minutes
Ingredients Method Notes

Ingredients
  

  • 1½ lbs assorted cured meats salami, pepperoni, prosciutto: Mix textures, and fold or fan the slices for height.
  • 1½ lbs assorted cheese blue, cheddar, and a hard aged cheese: Pick one soft, one sharp, and one firm for balance.
  • 1½ cups fruit vegetables, and/or olives (pears, pomegranate, figs, apples): Choose fall colors, and slice apples last so they stay crisp.
  • 12 oz assorted crackers: Offer plain and seeded kinds so every cheese has a partner.
  • ¾ cup nuts and seeds: Use them to plug every gap on the board.
  • Fresh herbs for garnish sage or rosemary: Fresh sprigs add color and a cozy holiday aroma.
  • 8 oz Thanksgiving sweets harvest chocolates, maple sugar candy, maple leaf cookies: Look in the candy aisle for seasonal shapes.
  • 1 jar jam or honey: Fig and walnut spread is my favorite pairing with sharp cheese.

Method
 

  1. Wash and dry the fruit, then slice the pears, apples, or figs as needed. Cut the cheeses into slices, cubes, and a few whole wedges. Set out your bowls, jam, and honey so everything is ready to place.
  2. Pick a large platter that gives you plenty of room to spread out. I like a wooden board because the brown tones suit the fall theme. Place it in the middle of your table before you add anything.
  3. Start with the cheeses, the jam jar, and a bowl of olives. These anchor the board and spread out the space. Leave gaps between them so the other items can fit around them.
  4. Tuck the crackers in small stacks or fans beside the cheeses. This makes it easy for guests to grab a cracker and cheese together. If you worry about sogginess, keep a few in reserve.
  5. Place the fresh and dried fruit in clusters, so the colors pop. Next, add the harvest chocolates, maple candies, and cookies. These sweet bits are what make the board feel like Thanksgiving.
  6. Fold or fan the meats along the edges of the cheeses. Varied shapes make the board look rich and generous. Keep slices loose so they are easy to lift.
  7. Scatter the nuts and seeds into every open space. This hides bare spots and gives the board a lush, overflowing look. Pause and check for holes that still show the platter.
  8. Tuck sprigs of sage or rosemary between the foods. They add color and a lovely scent. Set out cheese knives and serve right away.

Notes

  • I always choose three cheese styles, such as blue, cheddar, and a hard aged cheese, so there is something for every guest.
  • I stick to fall colors like orange, brown, green, and burgundy, and the board looks festive right away.
  • I cut meats and cheeses in different shapes, from thin slices to cubes to whole wedges, which adds interest.
  • I shop beyond the deli. I once found cute maple sugar leaves in the candy aisle, and everyone loved them.
  • I put wet items in small bowls so juices never creep onto the crackers.
  • I skip very strong flavors like chipotle cheese, because they clash with the cozy fall tastes.
  • I do not stress over exact brands. I pick items that suit the theme and that my guests enjoy.