Fall Charcuterie Board with Salami Rose and Fruit

Fall Charcuterie Board

A layered salami rose anchors this no-cook fall charcuterie board, surrounded by contrasting cheeses, folded meats, fresh fruit, crackers, and small clusters of nuts and seeds. The quantities serve about eight as an appetizer on a 16- to 18-inch round board.

Set the bowls and cheeses in place first, then fill the spaces around them. Slice the apple and pear and add the crackers just before serving so the fruit looks fresh and the crackers stay crisp. Allow about 30 to 40 minutes for assembly and setup.

Ingredients for a Fall Charcuterie Board

• 1 wedge red-rind Gouda, about 6 oz (170g)
• 4 oz sharp cheddar, cut into small cubes (115g)
• 1 wedge Manchego or another pale firm cheese, about 5 oz (140g)
• 4 oz thin, flexible salami slices, for the rose (115g)
• 4 oz thinly sliced coppa or prosciutto (115g)
• 4 oz thinly sliced Genoa salami (115g)
• 1 red-skinned apple and 1 green pear
• About 3/4 lb dark seedless grapes (340g)
• 4 fresh figs
• 1 cup blackberries and 1 cup raspberries (about 250g total)
• About 4 oz plain round crackers and 4 oz seeded crisps (225g total)
• 1/3 cup fig jam (105g)
• 2 tablespoons whole-grain mustard
• 1/2 cup walnut pieces and 1/3 cup shelled pumpkin seeds (about 95g total)
• 1/2 cup dried apricots (65g)

Optional, if slicing the fruit early: 1 teaspoon lemon juice diluted with 1 tablespoon water.

How to Assemble the Fall Charcuterie Board

1. Prepare the components: Wash and thoroughly dry the fruit. Cube the cheddar and put the blackberries and raspberries in separate small bowls. Spoon the jam and mustard into separate small vessels. Leave the apple and pear whole, and keep the perishables refrigerated until assembly.
2. Make the salami rose: Set a small glass upright and overlap the thin salami slices around its rim, letting each slice straddle the rim. Add more overlapping layers, then invert the glass onto the board near the lower-left center. Gently lift the glass away. The rose should stand with visible, overlapping petals; thick slices or loose overlaps make it more likely to collapse.
3. Set the anchors: Place the Gouda at the upper left and the Manchego at the lower right. Scatter cheddar cubes near the Gouda and center, and cut a few small pieces from the Manchego so it is easy to start serving. Put the jam near the top, the blackberry bowl on the left, the raspberry bowl on the right, and the mustard near the left edge. Keep the vessels reachable and leave dry spaces for crackers.
4. Add the meats and sturdy fruit: Fold the coppa or prosciutto into overlapping ribbons at the upper right. Overlap the Genoa salami at the lower right so individual slices are easy to lift. Arrange grapes along the bottom, place halved figs near the upper right, and tuck dried apricots near the center.
5. Finish just before serving: Slice and fan the pear along the lower left and the apple along the lower right. Fan the plain crackers on the left and the seeded crisps toward the center-right, away from moist fruit and berry bowls. Fill small gaps with walnuts and pumpkin seeds without covering the rose. If the board fills up, keep extra perishables chilled for replenishing rather than piling them on.
6. Serve: Add cheese knives, condiment spoons, and small plates. Let the cheese lose its refrigerator chill during the roughly 20 to 30 minutes of final assembly and setup. Count that time toward the total room-temperature holding time for all perishables, and refrigerate them before they have been out for about 2 hours total.

What to Prepare Ahead

Up to a day ahead, portion the cheeses and meats, wash and thoroughly dry the fruit, and fill the condiment vessels. Keep perishables refrigerated. You can also cover and refrigerate the perishable portion of the board for a few hours, leaving room for the last-minute additions.

Slice the apple and pear and add the crackers shortly before serving. If you must cut the fruit early, briefly coat it with the diluted lemon juice and pat it dry before placing it on the board.

Serving and Smaller-Board Options

Try Gouda with apple and fig jam, or firm cheese with salami and mustard. These amounts are estimates for an eight-person appetizer board. For fewer guests, use fewer components rather than crowding the full recipe onto a smaller platter. For a smaller gathering, try this charcuterie board for two. For many more guests, see this large charcuterie board for a crowd.

Pecans can replace the walnuts, and a soft cheese can replace one wedge, though it will change the three distinct cheese presentations. Keep the salami thin and flexible if you want to make the rose.

How to Store Leftovers

Promptly transfer unused cheese, meat, and cut fruit to separate covered containers in the refrigerator. Discard perishables that have been at room temperature for about 2 hours or longer, including setup time. Store leftover crackers separately at room temperature to keep them crisp; do not store the assembled board as an uncovered platter.

Nutrition

Approximate nutrition per appetizer serving, based on 8 servings: 690 calories, 29g protein, 40g fat, and 57g carbohydrates. Approximate values per 100g: 235 calories, 10g protein, 14g fat, and 19g carbohydrates. Values vary with the cheeses, meats, crackers, and amounts served.