Easy Fall Cheese & Charcuterie Board Idea for Thanksgiving

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  • 2 persimmons, sliced
  • Salami or other cured meat
  • 1 loaf french bread, thinly sliced
  • Sliced cheddar cheese
  • Proscuitto
  • Sliced cheeses like cheddar, gouda and Pt. Reyes Toma
  • 1/2 pear
  • 1 wheel brie, like Marin French Cheese Brie
  • 1 package mini mozarella cheese balls, like Belfiore Cheese Company
  • Blue cheese, like Pt. Reyes Original Blue Cheese
  • Other miscellaneous blocks or wheels of cheeses as desired
  • Cornichons or mini pickles
  • Grapes
  • Honey or honeycomb
  • Dried nuts
  • Dried fruit
  • Crisps, pretzels, cheese sticks and crackers
  • Mini pumpkins
  • Dips:
    • Hummus
    • Jam
    • Honey
    • Mustard
    • Fig spread


  1. On a round platter, arrange persimmon slices in an incomplete circle in an overlapping fashion.
  2. Add a layer of large salami, then bread, then cheddar cheese, then prosciutto.
  3. Arrange a layer of gouda cheese, then salami and a final layer of sliced cheese.
  4. Place pear half at bottom of the ring. Cut out small pieces of cheese to make the eyes, beak, and legs. For the black part of the eye, I used a small piece of grape, but an olive would also work. Cut a waddled from sausage.
  5. Arrange remaining ingredients as desired on a food-safe surface surrounding platter. If you don’t have a large platter, a piece of craft paper works well.


Ingredients are just suggestions! Let you imagination run wild!