What's not to love about a seasonal charcuterie board? This fall appetizer board with cheese, salami, fruit, and crackers is perfect for a party or wine and cheese night.
I'll show you how to pull together a balanced and beautiful charcuterie platter perfect for autumn.
Why You'll Love this Appetizer Board
Everyone loves a little snack board and this seasonal charcuterie platter is balanced with both savory and sweet options.
It's prepped in a way that clusters ingredients so it's easy to eat, but it's actually an incredibly full and textured board.
I'm showing you this recipe with three of my favorite cheeses - manchego, brie, and cheddar, but this board is versatile and you can use your favorites!
Ingredients for a Fall Charcuterie Platter
Cheeses - You'll need an 8-ounce wheel of brie, a 5-ounce wedge of Manchego cheese, and a 4 to 6-ounce block of cheddar. I like to have at least one creamy cheese on an appetizer board (Brie), paired with an older and more interesting cheese (like the Manchego), and cheese even the pickiest eater will like (Cheddar).
Meat - You'll need 3 ounces of salami. Choose a kind that has a large diameter and is thinly sliced, since you'll be folding it into quarters.
Crackers - You'll need a cup or two of some good, seedy crackers and about 8 to 10 sticks of Grissini. You can half the breadsticks to fit them on the platter. I like to refill the crackers as people eat them.
Fruit - You'll use 2 cups of black or red grapes, 3 figs, and a cup of berries (a mix of blackberries, raspberries, and blueberries).
Pickles - You'll need ½ cup Castelvetrano olives and ¼ cup of gherkins.
Extras - Finally, you'll use ¼ cup dried ginger pieces, 1 tablespoon pepitas, and 1 tablespoon dried cranberries to finish the board.
How to Make this Recipe
Choose your board - I used a large wooden cutting board for this recipe. You can use a slate board or any other appetizer tray you'd like, but I suggest it be at least 14 inches long.
Anchor the board - Cut your cheeses into the desired shape and place them in a triangle on the board, leaving about an inch or two free on the sides but not crowding them in the center.
Layer with crackers - Place your crackers in between the cheeses.
Create the salami river - Fold your salami slices into quarters and create a line alongside the brie.
Add in the extras - Add your grapes to the largest holes on the board, use the berries to line the edges, and create a cluster of figs. Add your nuts in small groupings and then your pickles and olives in a section. Use the dried fruit and pepitas to fill any holes. Sprinkle a few pepitas and dried cranberries on the brie.
More Fun Fall Recipes to Try
If you like seasonal recipes, check out some of our other favorites!
- Spooky Halloween Charcuterie Board - perfect for seasonal charcuterie lovers, this Halloween board is lots of fun
- Easy Healthy Pumpkin Recipes You'll Love - All the cutest pumpkin recipes!
- The Coziest Winter Squash Tart Recipe - a beautiful puff pastry tart with roasted delicata squash.
Tips for Making this Recipe
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Recommended Tools - I used the largest of this set of bamboo cutting boards as the base. You can use any wooden or slate board that's at least 14 inches long.
Storing Tips - You can make this recipe ahead of time and store it in the refrigerator or save the leftovers for up to 3 days. However, any meat or cheese that sits out for longer than 4 hours should be disposed of.
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- 1 8-ounce wheel of brie
- 4 ounces Manchego cheese, sliced into ¼ inch triangles
- 5 ounces cheddar cheese, sliced into ¼ inch pieces
- 1 cup seedy crackers
- 8 Grissini breadsticks (halved if necessary)
- 3 ounces salami slices
- 2 cups black grapes
- 3 figs, halved
- 1 cup berries (blackberries, raspberries, and blueberries)
- ½ cup Castelvetrano olives
- ¼ cup gherkins
- ¼ cup dried ginger pieces
- 1 tablespoon pepitas
- 1 tablespoon dried cranberries
- Place the wheel of brie in one corner of a large wooden board or appetizer tray. Cut a few triangles of brie. Place the slices of Manchego and cheddar on the other side of the board. Leave about an inch or two of empty space between the cheese and the edge of the board.
- Place your crackers and Grissini in between the cheeses.
- Fold your salami slices into quarters and create a line of it alongside the brie.
- Add your grapes to the largest holes on the board, use the berries to line the edges, and create a cluster of figs.
- Add your nuts in small groupings and then your pickles and olives in a section.
- Use the dried fruit and pepitas to fill any holes.
- Sprinkle a few pepitas and dried cranberries on the brie.
- Serve immediately.
Amount Per Serving: Calories: 328Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 58mgSodium: 579mgCarbohydrates: 21gFiber: 3gSugar: 6gProtein: 15g