Grilled Fruit Vegetable Charcuterie Board

Hosting an outdoor family-friendly party? Serve a Grilled Fruit Vegetable Charcuterie Board; an beautiful way to bring people together.

Enjoy a feast for the eyes, and the belly–this gorgeous Grilled Fruit and Veggie Charcuterie Board. Yes, it takes time to make this beautiful creation, but it’s a great way to bring people together. We also love this served for any spring or summer party, and specifically Easter Sunday! Maybe you’ve already tried our Grilled BLT Salad Board–so good.

Grilled Fruit Vegetable Charcuterie Board

I grew up in southern Oregon, where the summers are warm all the time, and we grilled a ton. Back then, we called it barbecuing, when we heated up the charcoal and ate a lot of great meat. :)

Now we call it grilling, and today I’m showing you how to create an EPIC Grilled Fruit Vegetable Charcuterie Board for a summer gathering! People love this board for many reasons. Sadly, this exact board is not longer available (hasn’t been for a couple years, plus it was NOT food safe), but grab the NEW big board info at bottom of this post.

Ingredients for Grilled Fruit Charcuterie Board

A Charcuterie is usually cured meats and cheese, so this time we added grilled fruit and veggies. All you need are these ingredients, which you can adapt, according to the season, if you want to make it smaller:

Fruit:

• Cantaloupe, golden honeydew, green honeydew, watermelon
• Peaches
• Apricots or plums
• Honey crisp apples
• Avocados
• Grapefruit, orange
• Mango
• Figs
• Pineapple
• Strawberries

Veggies:

• Purple cauliflower
• Cherry tomatoes
• Bell peppers
  Zucchini
• Green beans
• Asparagus
• Burrata, or mozzarella balls
• Creme fraiche
• Fig jam
• Salami slices
• Brie cheese
• Salt to taste
• Cinnamon to sprinkle on desired fruits
• Plenty of avocado or grapeseed oil to grill
• Skewers

Food is art – charcuterie board

My daughter, Abby, designed and made this entire board. Yes, she is an artist. She is a beautiful writer, violinist, photographer, and so good with food. Just look at her beautiful charcuterie board creation!

I love to tell people, I learn a lot from my 21 year old daughter. How many moms can say that? (wink-wink).  Soon I will be sharing with you her brand new blog (coming very soon).

Summer food picnic style

In the meantime, growing up, I remember my family would always have family and friends over, and all of us kids would be playing and eating on blankets, because we only had one picnic table.

Summer food back then was classic: Burgers, potato salad (I love this picture from 1992), watermelon and summer roasted corn. I also love this corn salad recipe!

The Big Board®

Friends, The Big Board® is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!

• 20-inch round, maple
• 26-inch round, maple
• 12 x 36-inch maple
• 12 x 24-inch maple
• NEW 12×24” travel board
• 26-inch ebonized BLACK, cherry
• 12 x 36-inch ebonized BLACK, cherry
• A board with a lip (or raised edged) so the food doesn’t fall off
• FOOD SAFE
• Made in the USA
• Undercut handles (a unique design)

Thank you for your support, as we’ve sold out so many times already!

Order The Big Board® today!

How to grill fuits and veggies

This time we’re changing it up a bit by grilling the vegetables and fruit. Yes, and fruit. Grab a large serving tray or platter and start arranging the grilled food.

1. Lightly brush the fruits and veggies with avocado or grapeseed oil to help prevent sticking.
2. Leave the peel and rind on before grilling.
3. Cook all fruits and vegetables directly over moderately hot coals or use the indirect heat method. Rotate the produce, and then move it to a cooler part of the grill to avoid overcooking.

So yummy, have you tried grilled fruit? Veggies, yes. But fruit? SO GOOD!

Mm-m-m … this was my first time to try grilled figs! WOW!

Served with meats and cheese, it’s such a tasty board.

And look at the cutie Whoodle! :)

Don’t forget a summer flower for the garnish!

The key to a successful summer gathering is to make a plan.

Summer party tips:

1. Set up as many stations as possible ahead of time. Set the table, get the drinks area ready, think ahead to entertainment for the kids (toys, water toys, games), or adults (crochet, bag toss, etc:)

2. Set a timeline. For this board, you will need someone grilling ahead of time the fruits and veggies.

TIP: It does take a little extra time to cut the produce, and then grill it. If it helps, write out your timeline of when you need to get things done, and ready for the party.

3. Go disposable, or not? I like to use real (melamine) plates (versus paper), that are very kid-friendly, and real silverware. And then use paper cups and paper napkins!

Start the party early! This Summer Brunch Charcuterie Board is a great appetizer for a large-size party!

ENJOY!

More grilled fruit recipes:

Grilled Fruit Kebabs with White Chocolate Drizzle [Cookie Rookie]

How to Grill Pie [Crazy for Crust]

Caramelized Peaches Recipe [RE]

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Grilled Fruit Vegetable Charcuterie Board

Made on the 26-inch BIG BOARD

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Yield: 12

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Ingredients

 

1x2x3x

• ½ cantaloupe
• ½ golden honeydew
• ½ green honeydew
• 2-3 peaches
• 2-3 apricots or plums
• 1-2 honey crisp apples
• 3 ripe avocados
• ½ small watermelon
• 1 grapefruit
• 1 orange
• 1 mango
• 3-4 figs
• ½ pineapple
• 8-10 strawberries
• 1 head purple cauliflower
• 1 c cherry tomatoes
• 3 bell peppers
• 2 large zucchini
• ½ pound green beans
• 1 bunch thin asparagus
• Burrata, or mozzarella balls
• ½ cup creme fraiche
• 2 Tbsp. fig jam
• Salami slices
• Brie cheese
• Salt to taste
• Cinnamon to sprinkle on desired fruits
• Plenty of avocado or grapeseed oil to grill
• Skewers
• Balsamic glaze, optional

Instructions

 

• Slice the fruits and veggies into grillable sizes or large chunks. (See photo)
• Leave the peel and rind on before grilling.
• Place the strawberries and cherry tomatoes on skewers.
• Lightly brush the fruits and veggies with avocado or grapeseed oil to help prevent sticking.
• Cook all fruits and vegetables directly over moderately hot coals or use the indirect heat method. Rotate the produce, and then move it to a cooler part of the grill to avoid overcooking.
• On a large food-safe board (or lay down parchment paper) arrange the fruits and veggies with the fraiche and fig jam, and cheeses in the center.
• Mix the creme fraiche and fig jam in a small bowl for dipping.
• Fill in the open spots with salami or cured meats.
• Garnish with flowers. Everyone serves themselves. Optional to serve with a bottle of balsamic glaze, to drizzle over each individual serving.

Notes

Updated from August 2018

Cuisine: American

Course: Appetizer

Author: Sandy / Reluctant Entertainer

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