If I want something for a fall gathering that looks impressive without turning into a whole cooking project, this is exactly the sort of thing I make.
A really good fall charcuterie board should feel generous and seasonal, but it still has to be something people actually want to eat. This one has creamy Brie, sharp cheddar, goat cheese, salami and prosciutto, crisp apples and pears, grapes, pecans, pickles, fig jam, hot honey and a little bowl of pumpkin butter that makes the whole thing instantly feel like fall.
You can make the pumpkin butter yourself in about 10 minutes, or use a jar if you want this completely fuss-free.
It works for drinks with friends, a fall dinner party, football night, Halloween, Friendsgiving or simply putting something lovely on the table when people come over.
Why This Tastes Great
The best charcuterie boards are all about contrast.
Creamy Brie and goat cheese work beautifully with sweet pumpkin butter and fig jam. Sharp cheddar gives the board a more savory edge, while salami and prosciutto bring saltiness and richness.
Apples, pears and grapes keep everything fresh, pecans add crunch, and little bowls of olives and pickles stop the board becoming too sweet.
The pumpkin butter is the bit that ties everything together. It gives you warm cinnamon-and-maple fall flavor without making the entire board taste like pumpkin spice.
Equipment
- 1 large wooden board, platter or serving tray
- 3 to 4 small bowls or ramekins
- Small saucepan, if making the pumpkin butter
- Wooden spoon
- Cheese knife
- Small spoons for spreads
- Paring knife
- Cutting board
Serves & Timings
Serves: 8 to 10 as an appetizer
Active: 25 minutes
Cook: 8 to 10 minutes if making pumpkin butter
Passive: 10 to 15 minutes for the cheese to soften slightly
Total: About 35 minutes
Ingredients
For the Charcuterie Board
Cheese
- 8 oz (225 g) Brie
- 8 oz (225 g) sharp white cheddar
- 4 oz (115 g) goat cheese
Cured Meat
- 4 oz (115 g) salami
- 4 oz (115 g) prosciutto
Crackers and Bread
- 7 to 8 oz (200 to 225 g) buttery crackers
- 4 to 5 oz (115 to 140 g) seeded crackers
- 1 small baguette, sliced
Fresh Fruit
- 1 crisp red apple, thinly sliced
- 1 ripe but firm pear, thinly sliced
- 1 small bunch red grapes
- 4 to 6 fresh figs, halved, optional
Salty Extras
- 1/2 cup cornichons or mini dill pickles
- 1/2 cup olives
Sweet and Savory Extras
- 1/3 cup fig jam
- 1/3 cup pumpkin butter, homemade or store-bought
- 1/4 cup hot honey or regular honey
- 3/4 cup candied pecans or toasted pecans
- 1/2 cup dried cranberries
- 1/4 cup roasted pepitas, optional
- A few rosemary sprigs for garnish
Easy Homemade Pumpkin Butter
You only need a small amount for the board, so this makes a deliberately small batch.
- 1/2 cup pumpkin purée
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
- Pinch ground ginger
- Tiny pinch nutmeg
- Pinch salt
- 1 tsp lemon juice or apple cider vinegar
Method
1. Make the Pumpkin Butter
Put the pumpkin purée, maple syrup, brown sugar, cinnamon, ginger, nutmeg and salt into a small saucepan.
Cook over low to medium-low heat for about 8 to 10 minutes, stirring regularly, until slightly darker, thicker and glossy.
Remove from the heat and stir in the lemon juice or apple cider vinegar.
Taste it. If your pumpkin is particularly earthy, add another small drizzle of maple syrup.
Let it cool before spooning it into a small serving bowl.
You can also make this a day or two ahead and keep it covered in the fridge.
2. Bring the Cheese Out of the Fridge
Take the Brie, cheddar and goat cheese out about 10 to 15 minutes before serving.
They do not need to become completely room temperature, but taking the chill off makes a surprisingly big difference, especially with Brie.
3. Add the Small Bowls First
Spoon the pumpkin butter, fig jam, olives and pickles into small bowls or ramekins.
Position them around the board first.
This is my easiest trick for getting a charcuterie board to look balanced because you can then build everything else around them.
4. Add the Cheese
Space the cheeses around the board rather than putting them all together.
Leave the Brie whole or cut out one small wedge.
Slice or cube the cheddar so people can take it easily.
Leave the goat cheese as a small log or cut it into thick rounds.
5. Add the Meat
Fold the prosciutto loosely into ribbons rather than laying it flat.
Fan the salami slices or fold each piece in half and tuck them together.
You are not trying to create elaborate salami roses here. A few loose folds make the board look abundant without turning it into a craft project.
6. Add Crackers and Bread
Arrange crackers and baguette slices in small groups around the board.
I prefer grouping each kind together rather than scattering individual crackers everywhere. It looks cleaner and makes them much easier to grab.
7. Add the Fruit
Fan the apple and pear slices beside the cheese.
Add small clusters of grapes and tuck the figs into any larger gaps.
Apples and pumpkin butter are particularly good together, so I like putting those fairly close to each other.
8. Fill the Gaps
Add the pecans, dried cranberries and optional pepitas.
Small piles work better than sprinkling everything evenly across the board.
This is also the point where you can stand back and see which corners need a little more color or texture.
9. Finish the Board
Add a small bowl of honey or hot honey, or drizzle a little over the Brie just before serving.
Tuck in a few rosemary sprigs for a subtle fall look.
Add cheese knives and small spoons, then serve.
Tips & Variations
Make it more savory
Use fewer dried cranberries and add extra olives, cornichons or roasted nuts.
Make it cheaper
Use two cheeses instead of three and skip the prosciutto. A good cheddar, Brie and salami are plenty for a generous board.
Make it more impressive
Warm the Brie briefly before serving and spoon a little pumpkin butter and pecans over the top.
Make it for Friendsgiving
Add cranberry preserves alongside the pumpkin butter and use plenty of sharp cheddar, apples and pecans.
Make it for football
Add pretzels, smoked sausage, cheddar cubes and a warm dip.
Make it vegetarian
Leave out the cured meats and add another cheese, hummus, whipped feta or extra nuts.
Make it ahead
The pumpkin butter can be made several days ahead.
Cheeses and meats can be portioned earlier in the day, but add crackers and sliced fruit fairly close to serving time.
Keep apples and pears looking fresh
A very light brush or toss with lemon juice will slow browning. Do not soak them or they can become wet and slippery on the board.
Tips
Start with the bowls. It is much easier to build around fixed points than to assemble the whole board and then realise there is nowhere to put the pumpkin butter.
Cut at least one cheese before people arrive. Nobody wants to be the first guest hacking into an immaculate wheel of Brie.
Use grapes and nuts to fill awkward spaces. They are basically charcuterie-board camouflage.
Do not put ten sweet things on it just because it is fall. Pumpkin butter, fig jam and honey are enough. The salty meat, cheese, olives and pickles are what keep the board interesting.
Compact Nutrition
Approximate per serving, based on 10 servings:
- Calories: 360
- Protein: 11 g
- Carbohydrates: 24 g
- Fat: 25 g
- Fiber: 3 g
- Sugar: 11 g
Nutrition will vary considerably depending on the cheeses, crackers and amount of spreads served.
FAQs
What goes on a fall charcuterie board?
A good fall board combines cheese, cured meat, crackers, seasonal fruit, nuts, something salty and one or two fall-inspired spreads.
Apples, pears, figs, pecans, pumpkin butter and fig jam are particularly good choices.
What is pumpkin butter?
Pumpkin butter is a thick, spreadable mixture made from pumpkin purée, sweetener and warm spices.
Despite the name, it does not contain butter. It is used more like apple butter or jam.
Can I use store-bought pumpkin butter?
Absolutely. Homemade takes only about 10 minutes, but a good jarred pumpkin butter makes the board even easier.
What cheese goes best with pumpkin butter?
Brie and goat cheese are especially good because their creamy, slightly tangy flavor balances the sweetness.
Sharp cheddar also works surprisingly well.
Can I make the pumpkin butter ahead?
Yes. Make it ahead, cool it completely and keep it covered in the refrigerator.
How far ahead can I assemble the board?
You can arrange the cheeses, meats, small bowls and nuts an hour or two ahead and refrigerate the board.
Add crackers, sliced apples and pears closer to serving so everything stays crisp and fresh.
How much charcuterie do I need per person?
For an appetizer board, around 2 to 3 ounces of cheese and meat combined per person is usually plenty when you are also serving crackers, fruit, spreads and nuts.
If the board is effectively replacing dinner, increase the quantities.
What can I use instead of fresh figs?
Just leave them out or use extra grapes, dried figs or another sliced pear. The board does not depend on them.
The Ultimate Fall Charcuterie Board for Parties
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Ingredients
Equipment
Method
- Method
- Put the pumpkin purée, maple syrup, brown sugar, cinnamon, ginger, nutmeg and salt into a small saucepan.
- Cook over low to medium-low heat for about 8 to 10 minutes, stirring regularly, until slightly darker, thicker and glossy.
- Remove from the heat and stir in the lemon juice or apple cider vinegar.
- Taste it. If your pumpkin is particularly earthy, add another small drizzle of maple syrup.
- Let it cool before spooning it into a small serving bowl.
- You can also make this a day or two ahead and keep it covered in the fridge.
- Take the Brie, cheddar and goat cheese out about 10 to 15 minutes before serving.
- They do not need to become completely room temperature, but taking the chill off makes a surprisingly big difference, especially with Brie.
- Spoon the pumpkin butter, fig jam, olives and pickles into small bowls or ramekins.
- Position them around the board first.
- This is my easiest trick for getting a charcuterie board to look balanced because you can then build everything else around them.
- Space the cheeses around the board rather than putting them all together.
- Leave the Brie whole or cut out one small wedge.
- Slice or cube the cheddar so people can take it easily.
- Leave the goat cheese as a small log or cut it into thick rounds.
- Fold the prosciutto loosely into ribbons rather than laying it flat.
- Fan the salami slices or fold each piece in half and tuck them together.
- You are not trying to create elaborate salami roses here. A few loose folds make the board look abundant without turning it into a craft project.
- Arrange crackers and baguette slices in small groups around the board.
- I prefer grouping each kind together rather than scattering individual crackers everywhere. It looks cleaner and makes them much easier to grab.
- Fan the apple and pear slices beside the cheese.
- Add small clusters of grapes and tuck the figs into any larger gaps.
- Apples and pumpkin butter are particularly good together, so I like putting those fairly close to each other.
- Add the pecans, dried cranberries and optional pepitas.
- Small piles work better than sprinkling everything evenly across the board.
- This is also the point where you can stand back and see which corners need a little more color or texture.
- Add a small bowl of honey or hot honey, or drizzle a little over the Brie just before serving.
- Tuck in a few rosemary sprigs for a subtle fall look.
- Add cheese knives and small spoons, then serve.
Nutrition
Notes
Tips & Variations
Make it more savory
Use fewer dried cranberries and add extra olives, cornichons or roasted nuts.Make it cheaper
Use two cheeses instead of three and skip the prosciutto. A good cheddar, Brie and salami are plenty for a generous board.Make it more impressive
Warm the Brie briefly before serving and spoon a little pumpkin butter and pecans over the top.Make it for Friendsgiving
Add cranberry preserves alongside the pumpkin butter and use plenty of sharp cheddar, apples and pecans.Make it for football
Add pretzels, smoked sausage, cheddar cubes and a warm dip.Make it vegetarian
Leave out the cured meats and add another cheese, hummus, whipped feta or extra nuts.Make it ahead
The pumpkin butter can be made several days ahead. Cheeses and meats can be portioned earlier in the day, but add crackers and sliced fruit fairly close to serving time. Keep apples and pears looking fresh A very light brush or toss with lemon juice will slow browning. Do not soak them or they can become wet and slippery on the board.Tips
Start with the bowls. It is much easier to build around fixed points than to assemble the whole board and then realise there is nowhere to put the pumpkin butter. Cut at least one cheese before people arrive. Nobody wants to be the first guest hacking into an immaculate wheel of Brie. Use grapes and nuts to fill awkward spaces. They are basically charcuterie-board camouflage. Do not put ten sweet things on it just because it is fall. Pumpkin butter, fig jam and honey are enough. The salty meat, cheese, olives and pickles are what keep the board interesting.Tried this recipe?
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