Print

Perfect Fall Charcuterie Board with Pumpkin and Pears

Perfect Fall Charcuterie Board with Pumpkin and Pears - featured image
Print Recipe

A joyful harvest board featuring roasted pumpkin, ripe pears, creamy brie, and savory cured meats. Ready in 20 minutes, this crowd-pleasing recipe is perfect for fall gatherings and lets you trust your instincts over rigid rules.

Ingredients

Scale
  • 8 oz Brie (double or triple cream)
  • 6 oz Aged Cheddar (sharp, crumbly)
  • 4 oz Goat Cheese Log
  • 4 oz Prosciutto (thinly sliced)
  • 4 oz Sopressata (dry Italian salami, sliced 1/8 inch thick)
  • 3 oz Genoa Salami
  • 2 medium Pears (Bosc or Anjou, ripe but firm)
  • 1 cup Roasted Pumpkin Wedges (from sugar pumpkin or butternut squash)
  • 1/2 cup Dried Figs (Turkish or Calimyrna)
  • 1 cup Red Grapes (small clusters)
  • 1/2 cup Toasted Walnuts
  • 1/4 cup Pumpkin Seeds (pepitas, roasted and salted)
  • 12–16 oz Crackers and Bread (water crackers, rosemary flatbread, sliced baguette)
  • Honey (for drizzling)
  • Fresh Rosemary Sprigs
  • Flaky Sea Salt (e.g., Maldon)
  • Olive oil (for roasting pumpkin)
  • Salt (for roasting pumpkin)
  • Lemon juice (for pears, optional)

Instructions

  1. Prep Your Ingredients (10 minutes): Take brie and goat cheese out of fridge to come to room temperature. Slice cheddar into thin wedges or small cubes. Slice pears just before arranging and toss with lemon juice to prevent browning. If roasting pumpkin, do ahead and let cool completely.
  2. Arrange the Cheese First (2 minutes): Place brie whole or halved off-center on board. Place goat cheese log nearby, whole or cut into rounds. Arrange cheddar wedges in a cluster opposite soft cheeses.
  3. Add the Meats (3 minutes): Fold prosciutto into loose ribbons or small roses near brie. Fold sopressata into quarters and pile near cheddar. Arrange Genoa salami in small overlapping stacks. Cluster meats for abundance.
  4. Fill in with Fruits and Vegetables (3 minutes): Scatter roasted pumpkin wedges around board, tucking between cheese and meat. Place pear slices in a fan shape near center. Add small bunches of grapes in empty spaces. Tuck dried figs into gaps.
  5. Add Crunchy Elements (2 minutes): Pour toasted walnuts and pumpkin seeds into small bowls or scatter directly on board. Place bowls in spots needing height. Sprinkle loose nuts and seeds around for casual look.
  6. Add Crackers and Bread (2 minutes): Fan out crackers and baguette slices around edges of board, overlapping slightly. Place some on board and keep rest nearby for refilling.
  7. Finish with Drizzles and Garnishes (2 minutes): Drizzle honey over brie and goat cheese. Sprinkle flaky sea salt over brie and pumpkin wedges. Tuck fresh rosemary sprigs around board. Final sprinkle of pumpkin seeds over whole board.

Notes

Serve cheese at room temperature for best flavor. Slice pears right before serving to prevent browning. Toast nuts for deeper flavor. Build in layers: start with largest items, then medium, then small. Have backup ingredients ready to refresh the board. The board is best served at room temperature; assemble up to an hour ahead for flavor development. Leftovers: wrap cheese in wax paper, store meats in airtight container, keep crackers sealed. Roasted pumpkin keeps 2-3 days in fridge.

Nutrition

Keywords: fall charcuterie board, pumpkin charcuterie board, harvest board, fall appetizer, cheese board, pear and brie board, easy charcuterie, holiday appetizer

Find it online: https://piperplate.com/perfect-fall-charcuterie-board-with-pumpkin-and-pears/