Thanksgiving Charcuterie Board
Thanksgiving Charcuterie Board packed with cheeses, cured meats, seasonal fruits, mini meat pies, pumpkin roll, and other fall/autumn treats.
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Equipment
- 24 autumn picks
- A few small plates and bowls
- A few small spoons and tongs for serving
Materials
- 6 slices pumpkin roll
- 6 slices pumpkin brownies
- 6 mini meat pies
- 24 Sweet Potato Balls
Cured Meats
- 1 package Charcuterie Sampler (9 oz/255g) (prosciutto, sweet sopressata, and dry coppa)
Cheeses
- 1 package sliced cheese sampler (1 lb/450g) (French Emmental, Belgian Fontina, Dutch Gouda, and Irish Cheddar)
Breads and Crackers
- 1 package naan dippers (7.05 oz / 200g)
- 4 oz saltine crackers (113g)
Spicy Jellies and Spreads
- 2 tbsp Strawberry Jalapeno Jam
- 1 jar Moroccan Carrot Spread (4.6 oz/130g)
- 1 jar Onion Chutney (8.1 oz/230g)
Pickles
- 1 jar grilled and marinated artichokes (11 oz/310g)
- 1 can dolmas stuffed grape leaves (14.1 oz/400g)
Fruits and Nuts
- ½ lb mixed nuts (225g)
- ½ lb green grapes (225g)
- ½ lb red grapes (225g)
- ½ cup cranberries
- 3 medium persimmon (cut into wedges)
Instructions
- Place pumpkin rolls on a small plate at the top of the board.
- Cut each slice of pumpkin brownies into 4 cubes. Skewer 2 cubes with each pick and place them on a small plate by the pumpkin rolls.
- Arrange the mini meat pies next to the pumpkin brownies.
- Skewer 2 sweet potato balls with each pick and place them next to the mini meat pies.
- Arrange cured meats and cheeses on one section of the board and naan dippers and saltine crackers next to the cheeses.
- Place spicy jelly and spread jars next to the breads and crackers.
- Transfer pickles into small shallow bowls. Place bowls next to the spicy jellies and spreads.
- Transfer mixed nuts into a shallow bowl and place the bowl somewhere close to the middle of the board.
- Finally, fill the gaps on the board with persimmons, grapes, and cranberries.
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