Thanksgiving Charcuterie Board

Ingredients

• 8 oz aged cheddar, sliced
• 8 oz brie or camembert, whole wheel
• 6 oz soft goat cheese (chèvre)
• 6 oz prosciutto, thinly sliced
• 6 oz salami or soppressata, sliced
• 1/2 lb seedless grapes (red and green)
• 2 apples, sliced (toss with lemon juice to prevent browning)
• 1 ripe pear, sliced
• 1/2 cup dried figs or apricots
• 1/2 cup toasted walnuts or pecans
• 1 small jar honey or fig jam
• 1/2 cup cornichons or pickled onions
• 2 cups crackers or sliced baguette
• Fresh rosemary and thyme sprigs for garnish

About 210 kcal per serving

Instructions

1. 1

   1. Choose your board

   Pick a large wooden board, slate, or marble slab — at least 16x12 inches. Let the cheeses come to room temperature for 30 minutes before serving for the best flavor.

2. 2

   2. Place the anchor items

   Set down the cheeses first, spacing them across the board. Fold or roll the prosciutto and salami into loose rosettes and tuck them between the cheeses.

3. 3

   3. Add the seasonal produce

   Cluster the grapes in small bunches, fan the apple and pear slices, and scatter the dried figs and apricots in the gaps.

4. 4

   4. Fill the corners

   Add small bowls or piles of the nuts, honey, and cornichons. Tuck crackers and baguette slices along the edges.

5. 5

   5. Garnish

   Lay sprigs of fresh rosemary and thyme across the board for a harvest look. Serve at room temperature with small knives and picks.