Fall Charcuterie Board – Easy Appetizer Idea for Autumn Gatherings
If you’re putting together snacks for Thanksgiving, Friendsgiving, or just a casual autumn get-together, a fall charcuterie board is one of the easiest things to make. This one has all the fall favorites: pumpkin butter, crisp apples, salty meats, and plenty of cheese – so there’s a little something for everyone.
With its balance of sweet, savory, and seasonal bites, this fall-themed charcuterie platter makes entertaining effortless and festive.
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What I love about this snack board is that you don’t need to overthink it – just pile everything on and it comes together beautifully.
How to Make Fall Charcuterie Board
Here are the ingredients you need to create this fall charcuterie board, plus step by step instructions for how to make it.
Ingredients
- 1 small wheel brie (4–5 in)
- ¼-⅓ cup pumpkin butter
- 1-2 Tbsp pepitas (pumpkin seeds), plus extra for sprinkling
- 30-40 round crackers
- 12-16 salami slices (folded/ruffled)
- 3-4 prosciutto slices, rolled around sticks of mild cheese (optional)
- 1 cup cheddar cubes
- 1 cup white cheese cubes (Monterey Jack/Swiss)
- 2 cups fruit: green grapes, blackberries, raspberries
- 2 clementines, peeled and segmented
- 1 crisp apple, thinly sliced
- 1 ripe pear, halved or sliced
- 1 cup green olives
- 1 cup cornichons (mini pickles)
- ¾ cup pistachios
- ¼ cup pomegranate arils (optional garnish)
- A few maple leaf cookies or other seasonal cookies
- ½-¾ cup caramel sauce (or apple-cider caramel) for dipping
- Fresh rosemary sprigs, for garnish
Step by Step Instructions
1. Build the centerpiece: Place the brie wheel in the center of your board. Spread pumpkin butter over the top and sprinkle with pepitas. Arrange a small fan of crackers to the right of the brie, ruffle salami slices along the left side, and position the prosciutto-wrapped cheese just below.
2. Add sauce and fruits: Place a small jar or bowl of caramel sauce on the board. Arrange the sliced apples next to it for easy dipping. Fill in open space around the brie with additional crackers. Add a small cluster of grapes and a pile of blackberries, then line one edge of the board with cornichons.
3. Fill in the gaps: Add the olives, another handful of crackers, and scatter the clementine segments. Pile raspberries and both types of cheese cubes in open areas, keeping items grouped closely so the board looks full and colorful.
4. Finish and garnish: Tuck pistachios and a few maple leaf cookies into empty spots. Add the pear slices, then sprinkle pomegranate arils and a few extra pepitas for color. Garnish the corners and edges with fresh rosemary. Let the brie sit at room temperature for 20–30 minutes before serving so it’s soft and spreadable.
5. Serve and enjoy!
Storage
- Cheese, meats, and fruit: Cover tightly and refrigerate; eat within 2–3 days.
- Crackers, cookies, and nuts: Store in separate airtight containers at room temperature.
- Caramel sauce and pumpkin butter: Refrigerate covered, up to 1 week (or per jar label).
- Brie with toppings: Best served the same day. If storing, wrap tightly and refrigerate, scraping off toppings before reheating or serving again.
That’s really all there is to it. A mix of sweet, savory, and crunchy makes this board feel festive without a lot of work. You can swap in whatever fruit, cheese, or crackers you have on hand and it’ll still be great. Set it out before dinner, a party, or just snack on it while hanging out, either way, it’s an easy win for fall gatherings.
More Fall Appetizers
- Turkey Veggie Platter
- Walnut and Cranberry Brie Bites
- Brie and Apple Butter Crostini
- Mushroom Crostini
- Pumpkin Pie Cheese and Crackers
- Cranberry Turkey Stuffing Balls
- Pumpkin Shaped Cheese Ball
- Pigs in a Blanket
- Muffin Tin Stuffing Bites
Fall Charcuterie Board
Ingredients
- 1 small wheel brie (4–5 in)
- ¼-⅓ cup pumpkin butter
- 1-2 Tbsp pepitas (pumpkin seeds), plus extra for sprinkling
- 30-40 round crackers
- 12-16 salami slices (folded/ruffled)
- 3-4 prosciutto slices, rolled around sticks of mild cheese (optional)
- 1 cup cheddar cubes
- 1 cup white cheese cubes (Monterey Jack/Swiss)
- 2 cups fruit: green grapes, blackberries, raspberries
- 2 clementines, peeled and segmented
- 1 crisp apple, thinly sliced
- 1 ripe pear, halved or sliced
- 1 cup green olives
- 1 cup cornichons (mini pickles)
- ¾ cup pistachios
- ¼ cup pomegranate arils (optional garnish)
- A few maple leaf cookies or other seasonal cookies
- ½-¾ cup caramel sauce (or apple-cider caramel) for dipping
- Fresh rosemary sprigs, for garnish
Instructions
- Build the centerpiece: Place the brie wheel in the center of your board. Spread pumpkin butter over the top and sprinkle with pepitas. Arrange a small fan of crackers to the right of the brie, ruffle salami slices along the left side, and position the prosciutto-wrapped cheese just below.
- Add sauce and fruits: Place a small jar or bowl of caramel sauce on the board. Arrange the sliced apples next to it for easy dipping. Fill in open space around the brie with additional crackers. Add a small cluster of grapes and a pile of blackberries, then line one edge of the board with cornichons.
- Fill in the gaps: Add the olives, another handful of crackers, and scatter the clementine segments. Pile raspberries and both types of cheese cubes in open areas, keeping items grouped closely so the board looks full and colorful.
- Finish and garnish: Tuck pistachios and a few maple leaf cookies into empty spots. Add the pear slices, then sprinkle pomegranate arils and a few extra pepitas for color. Garnish the corners and edges with fresh rosemary. Let the brie sit at room temperature for 20–30 minutes before serving so it’s soft and spreadable.
Notes
- Cheese, meats, and fruit: Cover tightly and refrigerate; eat within 2–3 days.
- Crackers, cookies, and nuts: Store in separate airtight containers at room temperature.
- Caramel sauce and pumpkin butter: Refrigerate covered, up to 1 week (or per jar label).
- Brie with toppings: Best served the same day. If storing, wrap tightly and refrigerate, scraping off toppings before reheating or serving again.
