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Best Fall Harvest Charcuterie Board with Mini Pumpkins

fall harvest charcuterie board with mini pumpkins - featured image
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A stunning charcuterie board served inside mini pumpkins, featuring creamy brie, aged cheddar, tangy goat cheese, prosciutto, salami, fresh grapes, dried figs, and toasted pecans. Perfect for autumn gatherings, this no-cook centerpiece comes together in under 20 minutes and is sure to impress.

Ingredients

Scale
  • 2–3 mini pumpkins (sugar or pie pumpkins)
  • 8 oz wheel of brie cheese (double or triple cream)
  • 6 oz aged cheddar cheese
  • 4 oz goat cheese log
  • 4–6 slices prosciutto
  • 4 oz dry salami (Genoa or soppressata)
  • 1 cup seedless red grapes
  • 1/2 cup dried figs
  • 2–3 tbsp honey
  • 1/2 cup toasted pecans
  • Assorted crackers and sliced baguette
  • Fresh rosemary and thyme for garnish

Instructions

  1. Wash and dry mini pumpkins. Cut a circle around the top of each pumpkin, about 2 inches in diameter. Remove the top and set aside.
  2. Scoop out all seeds and stringy pulp from inside the pumpkins using a spoon or melon baller. Rinse with cold water and pat dry.
  3. Place the hollowed pumpkins on a serving board.
  4. Place the wheel of brie inside one of the pumpkins. If too tall, slice in half horizontally to fit. Let sit at room temperature for 30 minutes before serving.
  5. Slice the aged cheddar into thin wedges or cubes and place on the board around the pumpkins. Place the goat cheese log on the board.
  6. Fold prosciutto slices into loose ribbons or rolls and place in small piles on the board. Arrange salami slices similarly.
  7. Scatter red grapes and dried figs around the board, filling gaps between cheeses and meats.
  8. Sprinkle toasted pecans in small clusters around the board.
  9. Arrange crackers and sliced baguette around the perimeter of the board, fanning them out in small groups.
  10. Just before serving, drizzle honey over the brie inside the pumpkin and over the goat cheese log. Garnish with fresh rosemary and thyme sprigs.
  11. Place pumpkin tops back on or to the side for decoration. Serve immediately.

Notes

For best flavor, let cheeses come to room temperature for 30 minutes before serving. If brie isn’t softening, place the pumpkin in a 300°F oven for 10 minutes. Trim the bottom of pumpkins if wobbly. Prep pumpkins and slice cheeses a day ahead. Leftover pumpkin can be roasted after use.

Nutrition

Keywords: charcuterie board, fall harvest, mini pumpkins, brie, prosciutto, autumn appetizer, cheese board, party food

Find it online: https://crispcraving.com/best-fall-harvest-charcuterie-board-with-mini-pumpkins/