Thanksgiving Charcuterie Board

This Thanksgiving Charcuterie Board is an epic display that everyone will love. This appetizer board is easy to construct, especially with our step-by-step guide. It is the best combination of meats, cheese, fall fruits, nuts, crackers and treats.

If you love this for Thanksgiving, you must also try our Thanksgiving Turkey Leg Candy and our Crock Pot Apple Cider to complete the festivities.

I think this is the cutest thing ever, and not only love serving it, but also love to dive in myself to all the wonderful goodies. An appetizer like this is perfect for when company arrives to snack on before the big main meal.

Thanksgiving Charcuterie Board Ingredients

Thanksgiving Charcuterie Board Tutorial

Slicing The Cheese

Using a sharp knife, cut the havarti slices into 8 equal rectangles. Next, cut the cheddar cheese slices into 6 equal rectangles and then cut each rectangle at a diagonal to get 2 triangles, for a total of 12 from each slice.

Cut the pepper jack into 4 long, equal rectangles, and then cut each rectangle at a diagonal to get 2 long triangles, for a total of 8 from each slice.

Next, cut your gouda wheel in half. Then turn it on its cut side and slice it into ½-inch-thick slices. Lay flat again and slice each half wheel into 4 equal wedges. (I was able to get 24 small wedges out of an 8oz wheel).

Making the Turkey Pear

Start assembling the turkey first. Place the pear in the bottom center of the board a couple inches from the edge. If it rolls around, slice a thin piece off the back so the pear lies flat.

Take the slice of havarti that was set aside and, using a paring knife, cut two small squares and 1 triangle for the turkey’s eyes and beak. Place those on the pear to make the face. Take two peppercorns and press 1 each into the small squares to complete the eyes. Next, take the extra slice of pepperoni set aside and slice a ½-inch piece from the edge and place that by the beak to make the turkey’s wattle or snood. Cut out two turkey feet from the remaining pepperoni slice and place under the pear.

Constructing the Thanksgiving Board

Take a few sprigs of rosemary and lay them parallel to the edge of the board, sticking out from each side of the pear, for the start of your “turkey feathers.”

Begin assembling the rest of the layers. Start with alternating a fig and dried apricot, starting at the rosemary sprig, going all around the pear.

Take 3 slices of apple, fan them out and place 3-4 groups around the turkey body, slightly tucked under the figs and dried apricots.

Next, add a layer of sliced salami tucked under the apples and a layer of pepperoni tucked under the salami.

Add the sliced snacking peppers slightly tucked under the pepperoni, leaving 1-1 ½ inches between each one.

Add a few blueberries between the peppers and sprinkle a small spoonful at a time of pomegranate seeds around the dried apricots and apples.

In between every other snack pepper section, add a couple green olives and one Ritz stacked on one entertainment cracker.

Layer your cheeses in the open sections between the snacking peppers and crackers.

Complete your board by adding the pita chips, Cheezits, pretzels, green grapes, and candied pecans above the crackers and cheese.

Recipe Pro Tips

FAQs

• I don’t recommend thin, pre-sliced cheese, as these will not hold up well when cutting. You could certainly slice your own cheeses from a block, but I went with thick slices to make the process easier.
• You can stack the cheese slices while cutting, but you will need to be very careful when peeling the slices apart, as they will stick to each other and possibly tear. If you want to avoid this, I recommend cutting each slice separately.
• There are plenty of ingredients to replenish the board if wanted or to add to and decorate further!
• To keep the apple slices from browning, you can add a little lemon juice to coat them.
• Make the board as close to serving as you can so that everything is fresh. Assign another member of the household to help. You can wrap with plastic wrap and refrigerate for about 1 hour, but freshly made is best. You can prep a lot of the ingredients ahead of time, like slicing the cheese, seeding the pomegranate, washing the berries, etc. Have everything out and ready to assemble, mise en place!!

Pin it HERE!!

Pin it HERE!!

Thanksgiving Charcuterie Board Recipe

Tara Noland

This playful and fun Thanksgiving Charcuterie Board will put everyone in the festive mood and gathering around to indulge in these fall fruits, meats, cheese and more.

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Prep Time 1 hour hr

Total Time 1 hour hr

Course Appetizer

Cuisine American

Servings 10 servings

Calories 630 kcal

Ingredients

 

• 8 oz pre-sliced havarti cheese set 1 slice aside
• 8 oz pre-sliced cheddar cheese
• 8 oz pre-sliced pepper jack cheese
• 8 oz gouda round cut into wedges
• 1 Bosc or yellow Bartlett pear
• 2 whole peppercorns for eyes
• Rosemary Sprig
• ½ pint or 8oz fresh figs halved
• ¼ cup dried apricots
• 1 apple of your choice I used Cosmic Crisp, sliced ¼ inch thick
• 4 oz sliced salami
• 4 oz sliced pepperoni set 1 slice aside
• 1-2 each red orange, & yellow snack peppers, sliced lengthwise into quarters.
• 6 oz pack blueberries
• Seeds from 1 pomegranate
• 6 oz can green olives
• 1 sleeve Ritz crackers
• 1 cup entertainment crackers
• 1 cup pita chips
• ½ cup Cheezits
• 1 cup pretzels I used pretzel snaps, but mini pretzels would work too
• 1 cup green grapes
• ⅓ cup candied pecans

Instructions

 

• Using a sharp knife, cut the havarti slices into 8 equal rectangles. Next, cut the cheddar cheese slices into 6 equal rectangles and then cut each rectangle at a diagonal to get 2 triangles, for a total of 12 from each slice.
• Cut the pepper jack into 4 long equal rectangles and then cut each rectangle at a diagonal to get 2 long triangles, for a total of 8 from each slice.
• Next, cut your gouda wheel in half. Then turn it on its cut side and slice into ½-inch-thick slices. Lay flat again and slice each half wheel into 4 equal wedges. (I was able to get 24 small wedges out of an 8oz wheel).
• Start assembling the turkey first. Place the pear in the bottom center of the board, a couple inches from the edge. If it rolls around, slice a thin piece off the back so the pear lies flat.
• Take the slice of havarti that was set aside and, using a paring knife, cut two small squares and 1 triangle for the turkey's eyes and beak. Place those on the pear to make the face. Take two peppercorns and press 1 each into the small squares to complete the eyes. Next, take the extra slice of pepperoni set aside and slice a ½-inch piece from the edge and place that by the beak to make the turkey's wattle or snood. Cut out two turkey feet from the remaining pepperoni slice and place under the pear.
• Take a few sprigs of rosemary and lay them parallel to the edge of the board, sticking out from each side of the pear, for the start of your “turkey feathers.”
• Begin assembling the rest of the layers. Start with alternating a fig and dried apricot, starting at the rosemary sprig, going all around the pear.
• Take 3 slices of apple, fan them out, and place 3-4 groups around the turkey body, slightly tucked under the figs and dried apricots.
• Next, add a layer of sliced salami tucked under the apples and a layer of pepperoni tucked under the salami.
• Add the sliced snacking peppers slightly tucked under the pepperoni, leaving 1-1 ½ inches between each one.
• Add a few blueberries between the peppers and sprinkle a small spoonful at a time of pomegranate seeds around the dried apricots and apples.
• In between every other snack pepper section, add a couple green olives and one Ritz stacked on one entertainment cracker.
• Layer your cheeses in the open sections between the snacking peppers and crackers.
• Complete your board by adding the pita chips, Cheezits, pretzels, green grapes, and candied pecans above the crackers and cheese.

Equipment

 Butcher Block Cutting Board- 16" x 18" Hardwood Board for Chopping, Meat, or Charcuterie

Utility Knife, 5 Inch Chef Knife, Ultra Sharp High Carbon Stainless Steel

Pumpkin Pie Spice Walnuts 4 oz

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 630kcalCarbohydrates: 35gProtein: 30gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 109mgSodium: 1546mgPotassium: 386mgFiber: 4gSugar: 17gVitamin A: 1004IUVitamin C: 14mgCalcium: 670mgIron: 2mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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