Enjoy all of your favorite autumnal flavors on one big Fall Charcuterie Board! This gorgeous board is perfect for entertaining friends and family during the fall season. Various cheeses, fruits, nuts, and meats create a medley of delicious fall flavors. There’s a little something there for everybody!
I love a good meat and cheese board. Whether it’s a charcuterie board like this one or something like my Vegetarian Taco Board, there’s nothing more fun than letting your house guests make their snacks exactly how they want them.
Fall Charcuterie Board
Happy fall, friends! As we’re officially in the thick of the season, I thought it’d be the perfect time to share with you my favorite thing EVER – my famous Fall Charcuterie Board.
If you’re looking for the best fall snack idea for your next party, this is it. It’s great for presenting at any soiree you have planned. I really love serving this snack board during the middle of the day on Thanksgiving so everyone stops asking me when dinner is!
There are plenty of cheeses, fruits, meats, and nuts on this board to satisfy your cravings while you’re waiting on that turkey to finish roasting.
How to Make a Fall Charcuterie Board
Pro tip – try not to eat everything as you place it on the board!
- Pour the jam and honey into two separate little bowls. Place them on a large platter on opposite sides of each other. They’ll both serve as anchors for the remaining ingredients to be placed around.
- Place all of the various cheeses down on opposite ends of the board near the little bowls.
- Roll/fold the prosciutto and salami, then place them around the two bowls.
- Add the crackers and baguette slices all around the board.
- Add the apples, pears, and grapes all over the board in whatever empty spaces you have.
- Toss the dates, apricots, pecans, walnuts, and pumpkin seeds on the board wherever you have any room left.
- For that extra little fall touch, add a sprig of aromatic fresh rosemary.
Tips for Building a Charcuterie Board
- Add the larger items and bowls of things first, then work your way around them so that they can anchor the board. You can fill in the gaps later with the smaller things like dried fruits and nuts.
- Fill small bowls with toothpicks and have cheese knives and forks ready for people to dig in!
- Use green garnishes to brighten the board and make it look lighter! Plus, something like fresh rosemary adds a nice aromatic element.
- Feel free to move things around, add more of whatever looks good, and remove items if they aren’t cohesive to your board.
Should I slice the cheese, or let people slice as they go?
Personally, I always like to have the cheeses already sliced and ready to eat when I present them on the board. For this board, we added a supply cheese knives so people could cut bites if they’d like. Rule #1 of any party – people like food they can grab and go with! Consider having everything easily accessible.
Can I make this fall snack board ahead of time?
Sure thing! Just cover your snack board loosely in plastic wrap and keep it in the fridge until you’re ready to serve it. It’ll stay fresh for about 8 hours prior to serving. We recommend waiting to slice the apple and pear until just prior to serving.
Storage:
Any leftover components of this fall snack board store well in the refrigerator or pantry (store according to normal storage standards for dairy, meat, crackers, etc.) for 2 to 3 days. Place each ingredient in a separate airtight container or small snack sized bags to ensure it stays fresh.
Like this recipe?
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Fall Charcuterie Board
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Ingredients
- ¼ cup apricot jam
- ¼ cup honey
- 7 ounce(s) brie cheese, triangle shaped (sliced optional)
- 4 ounce(s) goat cheese, in the log form (sliced optional)
- 6 ounce(s) prosciutto, sliced
- 5 ounce(s) salami, sliced
- Party style variety crackers, 1 package; the fancier the better!
- ½ baguette, sliced and toasted
- 1 granny smith apple, cored and sliced
- 1 pear, cored and sliced
- 1 fist size bunch red grapes, or purple grapes
- 10 to 12 Medjool dates, dried and pitted
- 10 to 12 apricots, dried
- ½ cup pecans, halved
- ½ cup walnuts, halved
- ¼ cup pepitas, roasted
- Optional: rosemary for garnish
Instructions
- Start by pouring the jam and honey into two separate small bowls then place them on a large serving platter or wooden cutting board or tray on opposite sides of each other. (These will act as an anchor for the rest of the ingredients to build around.)¼ cup apricot jam¼ cup honey
- Next, place the cheeses down on opposite ends of the board near the bowls.7 ounce(s) brie cheese4 ounce(s) goat cheese
- Fold up the prosciutto and salami slices then place them around the bowls of jam and honey or wherever looks best to you.6 ounce(s) prosciutto5 ounce(s) salami
- Next, add the crackers and sliced baguette in 3-4 spots on the board or plate.Party style variety crackers½ baguette
- Add the apple, pear and grapes next in different sections to start filling out the empty spaces.1 granny smith apple1 pear1 fist size bunch red grapes
- Add the dates, apricots, pecans, walnuts and pumpkin seeds to the board wherever there is an empty spot then garnish with fresh sprigs of rosemary if desired before serving immediately.10 to 12 Medjool dates10 to 12 apricots½ cup pecans½ cup walnuts¼ cup pepitas