Print

Perfect Fall Harvest Charcuterie Board with Easy Apple Butter

fall harvest charcuterie board with apple butter - featured image
Print Recipe

A stunning fall charcuterie board featuring homemade apple butter, a selection of cheeses, cured meats, fresh fruit, and crunchy nuts. Perfect for autumn gatherings, this board comes together in under 20 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 3 pounds (about 6-7 medium) apples, peeled, cored, and chopped (Honeycrisp or Fuji)
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 8 ounces aged cheddar, sliced (sharp white cheddar)
  • 6 ounces brie cheese, at room temperature
  • 4 ounces aged gouda, cubed
  • 4 ounces prosciutto, thinly sliced
  • 4 ounces salami, sliced (Genoa salami)
  • 1 cup mixed olives (castelvetrano and kalamata)
  • 1/2 cup dried figs or dates
  • 1/2 cup toasted walnuts
  • 1/2 cup pecans
  • 1 cup fresh apple slices (tossed in lemon juice)
  • 1 cup seedless red grapes, in small clusters
  • 1 crusty baguette, sliced and toasted
  • 1 cup assorted crackers (water crackers and rosemary flatbreads)
  • Fresh rosemary sprigs for garnish (optional)

Instructions

  1. Peel, core, and chop the apples into rough 1-inch chunks. Place them in a large saucepan with 1/4 cup of water. Cook over medium heat for 15-20 minutes, stirring occasionally, until the apples are soft and starting to fall apart.
  2. Remove the pot from heat. Use an immersion blender to puree the apples until smooth. If using a regular blender, let the apples cool for 10 minutes first, then blend in batches.
  3. Return the puree to the pot. Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, salt, and lemon juice. Cook over low heat, stirring frequently, for 45-60 minutes until thickened to a spreadable consistency.
  4. Remove from heat. Stir in the vanilla extract. Taste and adjust spices if needed. Let cool completely.
  5. While the apple butter cools, slice the baguette into 1/2-inch rounds, brush lightly with olive oil, and toast in a 375°F oven for 5-7 minutes until golden. Slice the apples and toss in lemon juice. Cut the brie into wedges, cube the gouda, and slice the cheddar into thin triangles. Arrange the prosciutto and salami in loose folds.
  6. Place the small bowl of apple butter in the center of a large board. Arrange the cheeses around the board, spacing them out. Add the meats next, folding them into loose ribbons. Fill gaps with grapes, apple slices, olives, and nuts. Tuck dried figs and dates into empty spaces. Arrange toasted baguette slices and crackers around the edges. Garnish with fresh rosemary sprigs if desired.

Notes

Make the apple butter a day ahead to save time. Take cheese out of the fridge 30 minutes before serving. Don’t overcrowd the board; leave some negative space. For a slow cooker version, combine all apple butter ingredients and cook on low for 6-8 hours, then blend.

Nutrition

Keywords: charcuterie board, fall harvest, apple butter, appetizer, party food, cheese board, autumn entertaining

Find it online: https://jollyfork.com/perfect-fall-harvest-charcuterie-board-with-easy-apple-butter/