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Thanksgiving Cheese Board Recipe
Ash Tyrrell

Thanksgiving Cheese Board Recipe

I'll be honest, by the time Thanksgiving rolls around, I've already got ten dishes fighting for oven space, so the last thing I want is one more thing to cook. That's exactly why this Thanksgiving cheese board has become my go-to starter every single year.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup mixed olives – I like combining castelvetrano with a briny olive bar mix for contrast in color and flavor
  • 6 ounces thinly sliced prosciutto – drape it loosely instead of stacking flat so it looks full and ruffled
  • 6 ounces thinly sliced salami – fold each slice into quarters for easy no-mess picking
  • ½ cup marcona almonds – these are sweeter and softer than regular almonds so skip the substitution if you can
  • ½ cup candied walnuts – they add a touch of sweetness that balances the salty meats
  • 5 varieties of cheese triple creme, brie, mimolette, manchego, and a blue – always grate or slice fresh cheese rather than pre-shredded for better texture
  • 1 piece honeycomb – drizzle a little over the brie right before serving for that irresistible sweet-savory bite
  • ½ cup spiced cashews – a little heat here keeps the board from tasting one-note
  • assorted crackers – mix shapes and colors from a couple of different boxes for visual variety
  • ½ cup marinated artichoke hearts – just drain canned artichokes and toss with vinaigrette no real cooking needed
  • 2 whole persimmons sliced – use firm persimmons so the slices hold their shape on the board
  • 1 cup dried fruit – apricots or figs work beautifully and fill in empty gaps nicely
  • breadsticks – these add height and texture so lean a few against the cheese wheels

Method
 

  1. I always place my cheese on the board before anything else since they're the anchor of the whole spread. I space the five varieties evenly around the board so no two strong cheeses sit right next to each other.
  2. Next, I layer in the prosciutto and salami, draping and folding the slices instead of stacking them flat. This little trick makes the board look much fuller and more rustic, and it's genuinely easier for guests to grab a piece.
  3. I scoop my artichokes and olives into small bowls and nestle them into open spots. I like setting a jam or honey bowl right next to the brie because it melts together so well when guests build their own bite.
  4. Once the main elements are down, I tuck crackers and breadsticks into the gaps, leaning some upright for height. This step is what turns a flat platter into something that actually looks abundant.
  5. Finally, I scatter the almonds, walnuts, cashews, dried fruit, and sliced persimmons into every remaining space. I like tucking these smaller pieces right up against the cheese so there's no bare board showing through.
  6. If I'm prepping ahead, I cover the whole board loosely with a damp towel and refrigerate it until guests arrive. Otherwise, I serve it right away so the cheese stays at its best texture and the crackers stay crisp.

Notes

  • I always let my cheese sit out for about 30 minutes before serving because cold cheese just doesn't taste the same
  • I try to pick cheeses with different textures, something soft like brie, something firm like manchego, and something funky like blue
  • I never use pre-shredded cheese on a board, freshly cut cheese always looks and tastes better
  • I like adding one unexpected item, like honeycomb or persimmon, since it gives guests something to talk about
  • I always build in small odd-numbered clusters of three or five instead of spreading everything in neat rows, it just looks more natural