Fall Inspired Charcuterie Board

Fall is a time for back-to-school and football season, and this Fall Inspired Charcuterie Board is perfect for both busy weeknights and the first football party of the season. This show-stopping assembly-only snack board will be requested over and over again!

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I have already talked excessively about How To Build The Perfect Summer Charcuterie Board and How To Build The Ultimate Easter Charcuterie Board, but now we gotta talk about FALL! What can I say, I have a thing for Charcuterie! In both of those posts, we dove deep into my “Charcuterie Formula”. Plus, I gave you some ideas on how to style your board for the season.

Today, instead of going over the same formula we have already covered (go read those if you don’t know what I’m talking about), we are going to focus on serving size breakdown. Meaning, if you are having a low-key girls’ night vs. a baby shower with 100 people – how the heck do you know how much cheese you should buy?! No worries – we are going to answer that burning question in today’s post. But we will also cover some seasonal ideas in the process!

This post is all about: Fall Inspired Charcuterie Board.

Serving Size Guide

Whether you are having a low-key girls’ night vs. a 100-person baby shower, you will need different amounts of cheese for your guests! My standard charcuterie formula that we have covered will feed anywhere from 10-20 people. Today, we will expand that formula in both directions to accommodate larger & smaller crowds.

2-9 people

2 kinds of cheese (1 hard + 1 soft) + 1 type of meat + 1 spread + 1 fruit or veg + 1 carb

10-20 People

My standard charcuterie formula!

3 kinds of cheese (1 hard, 1 soft, 1 cheese of choice) + 3 types of meat + 2-3 spreads + 3 “snacks” (nuts, dried fruit, regular fruit or veg) + 2-3 carbs (various crackers & breads)

21-30 People

4 types of cheese (1 hard, 1 soft, 1 pungent, 1 cheese of choice) + 3 types of meat + 3 spreads (sweet & savory) + 3-4 “snacks” + 3 carbs

31-40 people

5 types of cheese (1 hard, 1 soft, 1 pungent, 2 cheese of choice) + 3 types of meat + 3 spreads (sweet & savory) + 4 “snacks” + 3 carbs

Not everyone at the party will pick at the cheese board, but if you are having a larger party (80-100 people) I would take the 31-40 people formula and just buy 2 of everything to make a double cheese board of the same items. Hope this helps when you go to throw your next get-together!

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Moroccan Honey Formula

This is one of my favorite ways to use my Moroccan blend! We use it on cheese boards most often but it can also be used as a glaze on pork, salmon, chicken, or brussels sprouts! Here’s the quick and easy formula:

1/4 cup honey + 1-2 tsp Moroccan Spice – try it out for yourself!

Fall Fruits & Veggies

Using seasonal produce creates that extra “wow” factor because it makes your board seem intentional & thought out. Of course, with current farming practices, we can find almost every fruit and vegetable year-round these days. So while I encourage using as much seasonal produce as possible, feel free to use any fruit or veggie combo that you enjoy!

The fruits & veggies that I think would work best on a fall charcuterie are:

For fruit & jam “sweet” board:

1. Apricots
2. Apples
3. Cranberries
4. Pears
5. Grapes
6. Pumpkin
7. Raspberries
8. Kiwi
9. Figs

For a dip & spread “savory” board:

1. Celery
2. Carrots
3. Beets
4. Bell peppers

You can find a more extensive list of seasonal produce here.

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Charcuterie Tips

The unique and wild arrangement of charcuterie is what makes it beautifully yours. So don’t focus on straight lines and perfectly placed items. Add a curve in your crackers, make a pile of raspberries, shape your charcuterie like a football, fill the tray then let it spill onto the table – the sky is the limit!

Fall offers so many opportunities to get creative with the presentation. You can use ghost-shaped cookie cutters to make ghost-shaped cheese slices, make little pumpkin cheese balls, or use fun Halloween-themed bowls or a cutting board shaped like a skull! Have fun with it!

With that being said, there are a few tips I’d like to let you in on as you start to build your charcuterie.

1. Start with the largest items, such as the cheeses or maybe certain bowls that you know you want to use.
2. Decide if you want a fun shape, such as a curve in your crackers or a salami rose. Place your shape next and build around it.
3. Cover the whole board by using your smaller items as fillers. Do you see a smidge of the board between a bowl and some cheese? Fill it with some nuts, olives, or blueberries!
4. Finish with a garnish. Mini daisies, a fresh flower, or fresh herbs.

Bonus tip: Don’t be afraid to make store-bought items your own. For example, I often make Moroccan Honey or Thai Hummus simply by mixing my spice blends into the basic honey or hummus. It adds a little unexpected flair! [the_ad id=”3378″]