Print

Thanksgiving Charcuterie Board

Thanksgiving Charcuterie Board - recipe card
Print Recipe
Print Recipe

A stunning, abundant board that captures the flavors of Thanksgiving in every bite. Creamy brie and aged cheddar, maple-glazed turkey, sweet-tart cranberry sauce, and toasted pecans come together with fresh fruit and crackers for a centerpiece that’s as delicious as it is beautiful.

Ingredients

Scale
  • 8 oz aged white cheddar, sliced 1/4-inch thick
  • 8 oz brie, cut into wedges
  • 6 oz smoked turkey breast, thinly sliced
  • 1/2 cup whole-berry cranberry sauce
  • 1/4 cup pumpkin butter
  • 1/2 cup mixed olives (such as Castelvetrano and Kalamata), drained
  • 1/2 cup cornichons, drained
  • 1/2 cup toasted pecan halves
  • 1/2 cup dried apricots
  • 1/2 cup fresh red grapes, separated into small clusters
  • 1 medium apple (such as Honeycrisp), cored and sliced 1/4-inch thick
  • 1 medium pear (such as Bosc), cored and sliced 1/4-inch thick
  • 1/2 cup assorted crackers (such as water crackers and seeded crackers)
  • 2 tbsp honey, for drizzling
  • 2 sprigs fresh rosemary, for garnish

Instructions

  1. Select a large wooden board or slate platter, at least 18 by 12 inches, to give the ingredients room to breathe. If using a wooden board, line it with parchment paper for easy cleanup. Place the board on a stable surface where guests can gather around it.
  2. Arrange the cheeses first, as they are the anchor of the board. Place the sliced cheddar in a fanned stack on the left side and the brie wedges on the right, leaving space between them for other items.
  3. Roll the smoked turkey slices into loose cylinders and tuck them near the brie. This makes them easy to pick up and adds height to the board.
  4. Spoon the cranberry sauce into a small bowl and the pumpkin butter into another small bowl. Nestle the bowls into the board, one near the top and one near the bottom, to create visual balance.
  5. Fill the remaining gaps with small piles of olives, cornichons, pecans, and dried apricots. Group similar items together rather than scattering them, which looks more intentional and makes snacking easier.
  6. Add the grape clusters and fanned apple and pear slices. To prevent browning, slice the apples and pears just before serving or toss them in a little lemon juice (not included in recipe).
  7. Arrange the crackers in a loose stack or fan near the edge of the board, allowing guests to easily grab them.
  8. Drizzle honey lightly over the brie and cheddar slices. Garnish with fresh rosemary sprigs tucked among the ingredients for a festive touch.
  9. Serve immediately, or cover loosely with plastic wrap and refrigerate for up to 2 hours before serving. Let the board sit at room temperature for 15 minutes before serving so the cheeses soften and flavors bloom.

Notes

Storage: Assemble the board up to 2 hours ahead and refrigerate. Leftovers can be stored in separate airtight containers in the refrigerator: cheeses for up to 1 week, meats for up to 3 days, and nuts and dried fruit for up to 2 weeks. Fresh fruit should be consumed within 2 days. The board is best enjoyed fresh; freezing is not recommended. Reheating: Not applicable, as this is a no-cook recipe. Bring refrigerated components to room temperature before serving for best flavor.

Nutrition

Keywords: thanksgiving charcuterie board, holiday cheese board, thanksgiving appetizer, fall charcuterie, turkey charcuterie, cranberry sauce, brie, cheddar, no-cook appetizer, party platter, festive grazing board

Find it online: https://inagartencooks.com/thanksgiving-charcuterie-board/