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A festive and abundant Thanksgiving Charcuterie Board, artfully arranged with various cheeses, cured meats, crackers, fresh fruits, and nuts.

Autumn Harvest Thanksgiving Charcuterie Board

A festive and vibrant charcuterie board featuring a delightful array of cheeses, cured meats, seasonal fruits, nuts, and spreads, perfect for a Thanksgiving appetizer or a sophisticated holiday gathering.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 10 people
Course: Appetizer, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cheeses
  • 8 oz Brie round or wedge
  • 6 oz Sharp Cheddar block, sliced or cubed
  • 4 oz Goat Cheese log
  • 6 oz Smoked Gouda block, sliced or cubed
Cured Meats
  • 3 oz Prosciutto thinly sliced
  • 4 oz Genoa Salami thinly sliced
  • 4 oz Roasted Turkey Breast deli-sliced, folded
Crackers & Bread
  • 1 package Assorted Crackers various textures and flavors
  • 1 French Baguette sliced into 1/2-inch rounds
Fresh & Dried Fruits
  • 1 cup Red Grapes on the vine
  • 3-4 Fresh Figs halved or quartered
  • 1 Apple e.g., Granny Smith or Honeycrisp, thinly sliced
  • 1 Pear e.g., Bartlett or Anjou, thinly sliced
  • 1/4 cup Pomegranate Seeds
  • 1/2 cup Dried Cranberries
Nuts
  • 1/2 cup Candied Pecans or regular toasted pecans
  • 1/4 cup Walnut Halves
Spreads & Accompaniments
  • 1/4 cup Fig Jam
  • 1/4 cup Cranberry Sauce homemade or high-quality store-bought
  • 2 tbsp Honey for drizzling or serving in a small pot
  • 1/2 cup Mixed Olives pitted
  • 1/4 cup Cornichons or small pickles
  • 2-3 sprigs Fresh Rosemary for garnish

Equipment

  • Large wooden or slate serving board
  • Small bowls or ramekins
  • Cheese knives or spreaders
  • Cutting Board
  • Sharp Knife

Method
 

Preparation Steps
  1. Prepare the Cheeses: Arrange the Brie wheel on the board. Cube or slice the Cheddar and Smoked Gouda, then fan them out or stack them attractively. Place the goat cheese log on the board, ready to be spread.
  2. Arrange the Meats: Fold the prosciutto elegantly into ribbons or roses. Fan out or roll the salami slices. Neatly fold the deli-sliced turkey breast and arrange them in gaps.
  3. Place Spreads and Accompaniments: Spoon the fig jam, cranberry sauce, and honey into separate small bowls or ramekins. Distribute the mixed olives and cornichons into other small bowls. Place these bowls strategically around the board.
  4. Add Fruits: Arrange clusters of grapes on the vine. Artfully place the halved or quartered fresh figs. Fan out the apple and pear slices, interspersing them among the cheeses and meats. Sprinkle pomegranate seeds and dried cranberries throughout the board for color and texture.
  5. Incorporate Crackers and Bread: Arrange an assortment of crackers and the sliced baguette around the cheeses and spreads. You can stack them, fan them out, or place them in small piles.
  6. Scatter Nuts: Fill in any remaining gaps with candied pecans and walnut halves.
  7. Garnish: Tuck sprigs of fresh rosemary here and there for a festive, aromatic touch. Add small cheese knives or spreaders next to each cheese and spread.
  8. Serve Immediately: Present your Thanksgiving Charcuterie Board as a beautiful appetizer for your holiday guests.

Notes

For best results, take cheeses out of the refrigerator 30-60 minutes before serving to allow them to come to room temperature, enhancing their flavor and texture. If slicing apples and pears ahead of time, toss them lightly with a little lemon juice to prevent browning.