Cheese and Meat Charcuterie Board Fall Recipe
A Cheese and Meat Charcuterie Board—because sometimes, you just need the classics, right? Forget those fancy vegan alternatives; we’re talking savory meats, rich cheeses, and all the accoutrements that make your taste buds sing. This fall, prepare a board that’s as hearty as it is sophisticated. Whether you’re hosting a potluck, a cozy dinner party, or simply indulging in your own culinary decadence, this spread has it all. It’s everything you need to impress guests, while making sure they don’t leave without a full stomach. Who said the classics ever go out of style?
Cheese and Meat Charcuterie Board Fall Recipe
A perfect blend of rich cheeses, flavorful meats, and just the right snacks for the ultimate fall spread.
Ingredients
- 200 g Brie cheese
- 200 g Gouda cheese
- 200 g Prosciutto
- 200 g Salami
- 150 g Pepperoni
- 1 cup mixed olives green, kalamata
- 1/2 cup roasted nuts almonds, cashews
- 1 bunch grapes
- 1/2 cup honey
- 1 small jar of fig jam
- 1 small loaf of crusty bread
Instructions
- Arrange the Cheeses: Place the Brie and Gouda cheeses on the board, slicing some pieces for easy serving.
- Add the Meats: Fan out the prosciutto, salami, and pepperoni, placing them next to the cheeses.
- Fill in with Snacks: Add grapes, olives, roasted nuts, and small bowls of honey and fig jam.
- Finish with Bread: Slice the crusty bread and arrange it along the edge of the board.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Calcium: 15%
- Iron: 10%
- Vitamin A: 20%
- Vitamin C: 8%
- Magnesium: 6%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Season with Herbs: A light sprinkle of rosemary or thyme can elevate the savory flavors of the meats.
- Try Different Cheeses: Experiment with blue cheese or goat cheese for added variety.
- Add More Fruits: Consider adding figs or apples for a touch of sweetness that balances the richness.
