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It honestly doesn’t get much better than a fall charcuterie board on the dock. Especially in the fall, warm cozy blankets and pillows. A fire crackling in the background warming up for s’mores. The sun setting in the horizon. The smell of warm baked cinnamon apple brie with candied pecans. I love a good charcuterie board, and the boujee’r the better if you ask me.

If you’re anything like me, then you are also obsessed with charcuterie boards. when I tell you I am obsessed, that is not an understatement. i could eat these things on the daily. this board is one of my favorites to date. full of fall flavors, creamy + sharp cheeses and some of the best fall fruits. This board is paired with some canadian made apple cider – but you can pair it with your favorite beer or wine!

fall charcuterie board: meat + cheese recommendations

Sartori BellaVitano Merlot Cheese – this is my favorite cheese, probably ever. I could eat the whole block. Merlot BellaVitano is a Cheddar Parmesan inspired cow’s cheese infused with Merlot wine. The flavors are reminiscent of berry + plum and pairs perfectly with concord grapes and candied pecans.

Creamy Brie – A perfectly baked brie pulls this entire board together, flawlessly. You can have so many variations and flavors added to your baked brie. For this board in particular I created a warm cinnamon apple brie with candied pecans + cranberries. Recipe below.

Salami – I have a standard grouping of salami’s that I always go for when I put together a charcuterie board. They always consist of calabrese, genoa + Cacciatore. I love a spicier salami, and these 3 offer that. If you are not big on spices or you want to branch out, I would recommend prosciutto, Sopressata, speck, coppa or even a crispy honey roasted pancetta – which you can find here.

Goat Cheese – Goat cheese is another cheese I could eat on the daily. I find it compliments such a variety of flavors, that it always ends up on my charcuterie boards. Always. I added a cranberry crusted goat cheese to this board because I wanted to embrace every fall flavor I could here. If cranberries are not your vibe, then I think a rosemary + garlic or just rosemary crusted goat cheese would fit this board flawlessly.

For cheeses, I try to keep it between 3 – 4 per board. Unless you’re rocking a massive board, then by all means, the more the merrier. For a small board like this one, I keep it between 3 – 4 so I can perfectly tailor each pairing. Knowing what the flavors of all your components are so you can pick complimenting ingredients is a key factor in a perfect board.

fall charcuterie board: additional components

Seasonal Fruit – Adding fruit to your board is completely optional. I personally love having a variation of fresh fruit on my board, to brighten up the other flavors. On this fall board I used only seasonal fruits, so they were the freshest + at their peak. I used apples, pears, pomegranates + concord grapes.

Breads + Crackers – Being celiac, I tend to lean for crackers over bread when it comes to a charcuterie board. The reason behind that is it can be hard to find a really nice quality gluten free french loaf or baguette that won’t break your teeth. If you do not follow a gluten free diet, then by all means, bring in the fresh baguette + olive oil, I encourage it. The baguette will pair so well with the warm cinnamon apple brie + the cranberry goat cheese! If bread isn’t really your vibe and you want to use crackers instead, don’t worry, I got you!

Here are some of gluten free crackers: schar gf rosemary crackers – these ones are my absolute favorite, they may break easily but the flavor is amazing, they resemble a water cracker to me. schar gf crackers – a non rosemary version of the first one. glutino gf crackers – a thicker cracker. simple mills almond flour crackers  – small almond flour crackers. stonewall gf sea salt cracker.

Nuts – I like to add on a handful of nuts onto my board. If I have the time, I often like to roast or candy them to add a little extra flavor. For my fall board, I added in my signature candied pecans, which you can find the recipe for here – it is part of a larger recipe, but the ingredients and instructions are there.

the atmosphere

Setting the right atmosphere may seem silly or overrated, but it makes such a difference in the way that you consume your board. Charcuterie boards are meant to be savored and appreciated. Typically the components on a board are of the higher quality and deserve love. You never want to rush the consumption of a board.

My advice would be to create a scene or a space that compliments the flavors you are serving. For example, this board is inspired by fall and the flavors that come with it. You want to please all of the scenes. When you think of fall you think of leaves changing color + a cool crisp breeze. You can smell hints of cinnamon, musk, maybe smoke from a fire. You want to feel safe, warm, cozy and comfortable.

To please the senses with fall, I created my setting lakeside. I set the board out at dusk. Incredibly soft jazz playing in the background with the soft sounds of water hitting the shoreline and a crackling fire. I laid out a large blanket as a base, then layered in fuzzy blankets and large fluffy pillows. I served alcohol – to warm my guests from the inside out. Then paired it with flavors such as cinnamon, warm brie, rosemary + apple. The view was a sunset over a calm lake surrounded by red, yellow and orange leaves. By pleasing all of the senses, the guests will stay for hours, mingling, laughing + bonding over a dish that was created + curated out of pure love.

if you make this recipe or use this post as a reference, be sure to tag me on instagram or leave a comment below!