Simply add fall colors to create a festive charcuterie board for the perfect Fall Cheese Board Wreath for Friendsgiving or Thanksgiving.To roast the vegetables: preheat oven to 400, toss in olive oil and salt to season, place on a lined baking sheet, and bake 10-15 minutes until caramelized and tender.
Ingredients
½capricot jam
5ozCalabrese salami
3mini persimmons to garnish
6-8figs, halved
1small bunch carrots, roasted
1bunch radishes, sub with carrots or another roasted veggie
1ozMitica Membrillo, quince paste or another
⅓croasted, salted pepitas
8servings assorted crackers
3ozItalian breadsticks with olive oil
Herbs:
1large bundle of sage, about 2 store-bought containers
1large bunch thyme
2large bunches rosemary
Cheese:
1wedge Point Reyes TomaTruffle Cheese
1wedge Roth Cheese Prairie Sunset
1Boursin Cheese
Marin Petite Supreme Brie
1wedge Neal's Yard Colston Basset Stilton Cheese
Instructions
To assemble the board, set down larger ingredients like cheeses and bowls around the edge of the board, then fill in the space with fruits, meats, quince paste, vegetables, and crackers. Finish by filling in the empty spaces with shorter herb pieces, then line the inside of the ring with long, full stems.