16 Fall Charcuterie Board Ideas

A fall charcuterie board is the easiest way to feed a crowd from September through November. Autumn gives you the best board foods of the year: crisp apples and pears, fresh figs, grapes, pomegranates and toasted nuts, plus cozy flavors like apple butter, maple and caramel.

Below are 16 fall charcuterie board ideas, from an easy everyday autumn board to an Oktoberfest pretzel board, a game day board and a s'mores board for the fire pit. Every board lists exactly what's on it, with amounts and how many it serves, so you can shop from the list and build it the same way.

What to put on a fall charcuterie board

Pick one or two foods from each group and you have a fall board:

• Fall fruit: apples, pears, red and green grapes, pomegranates, Fuyu persimmons and fresh figs (figs are easiest to find in early fall; use dried figs later in the season).
• Cheese: one firm cheese (sharp white cheddar, aged gouda or manchego) and one soft cheese (brie or goat cheese). Plan on about 2 oz of cheese per person for an appetizer.
• Meat: salami, prosciutto or a smoked sausage. Plan on about 2 oz per person.
• Something sweet: apple butter, fig jam, honey or caramel dip.
• Crunch: crackers, toasted baguette slices, candied pecans or walnuts.
• Herbs (optional): use them only where they go with the food, like thyme over goat cheese or whipped feta, or herbs roasted with vegetables.

Hosting Thanksgiving? See our 20 Thanksgiving charcuterie board ideas and our 15 turkey charcuterie boards.

Classic fall charcuterie boards

1. Easy Fall Charcuterie Board

The simple autumn board to start with: two cheeses, two meats, apples, grapes and apple butter. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz sharp white cheddar (a block), half of it sliced
• 8 oz brie (a small wheel), with one wedge cut
• 4 oz sliced hard salami (about 16 slices)
• 3 oz prosciutto (about 6 slices)
• 2 Honeycrisp apples, thinly sliced and tossed in lemon juice
• 3/4 lb red grapes, in two bunches
• 1/2 cup apple butter, in a small bowl
• 2 oz candied pecans
• 1 sleeve round crackers (about 24)

How to make it

1. Set the bowl of apple butter, the cheddar block and the brie on the board first, spaced apart.
2. Fan the cheddar slices next to the block.
3. Fold the salami into a winding row between the cheeses and drape the prosciutto in loose ribbons.
4. Fan the apple slices in a curve and add the grapes.
5. Fill the gaps with crackers and pecans.

Where to get it

Apple butter is with the jams and jellies or in the fall seasonal aisle. Candied pecans are usually with the salad toppings or snack nuts.

In season: apples are at their best from September through November.

2. Fig and Prosciutto Board

Sweet fresh figs, salty prosciutto, tangy goat cheese and honey: the classic early-fall pairing. Serves 6.

What's on the board

• 1 board, about 10 x 16 inches
• 5 fresh figs, halved
• 4 oz prosciutto (about 8 slices)
• 4 oz goat cheese (a log), drizzled with honey
• 6 oz manchego (a wedge), cut into 8 thin triangles
• 1/4 cup honey, in a small bowl
• 2 oz walnut halves
• 1 bag baguette crisps or crostini (about 20)
• 1 tsp fresh thyme leaves

How to make it

1. Set the goat cheese log and the honey bowl on the board, then drizzle a spoonful of honey over the goat cheese.
2. Fan the manchego triangles in a row.
3. Drape the prosciutto in loose ribbons and nestle the fig halves around it, cut side up.
4. Fill in with baguette crisps and walnuts, and sprinkle the thyme leaves over the goat cheese.

Where to get it

Fresh figs are in the produce section in late summer and early fall. If you can't find them, use 1 cup of dried figs, halved. Prosciutto is in the deli case near the specialty meats.

In season: fresh figs are easiest to find in late summer and early fall.

3. Pinecone Cheese Ball Board

A savory cheese ball shaped like a pinecone and covered in rows of toasted almonds, with crackers, pretzels and apples around it. Serves 10.

What's on the board

• 1 board, about 12 x 18 inches
• For the cheese ball: 8 oz cream cheese (softened), 4 oz shredded sharp cheddar, 2 tbsp chopped green onion, 1/2 tsp garlic powder
• 4 1/2 oz sliced almonds, lightly toasted
• 1 small sprig fresh rosemary (for the top of the pinecone)
• 2 sleeves round crackers (about 40)
• 2 1/2 oz mini pretzel twists
• 1 red apple, sliced and tossed in lemon juice
• 1/2 lb red grapes

How to make it

1. Make the cheese mixture. Let the cream cheese sit out for about 30 minutes until soft. Stir it with the cheddar, green onion and garlic powder in a bowl until evenly mixed.
2. Shape the pinecone. Scoop the mixture onto a large piece of plastic wrap. Use the wrap to press it into an egg shape about 5 inches long and 3 1/2 inches wide, with one end narrower and slightly pointed. Twist the wrap closed and chill for at least 1 hour, until firm. A firm cheese ball is much easier to cover.
3. Toast the almonds. Spread the sliced almonds in a dry skillet over medium-low heat and stir for 3 to 5 minutes, until just light golden. Pour them onto a plate to cool. Pick out about 1 1/4 cups of whole, unbroken slices; save the broken ones for a salad.
4. Start at the pointed end. Unwrap the cheese ball and lay it on the board with the pointed end toward you. Push the first almond slices into the tip at a 45-degree angle, rounded edge sticking out and pointing toward you, so about half of each slice shows.
5. Work in overlapping rows. Add the next row just behind the first, with each slice tucked slightly under the row before it, like shingles on a roof. Keep every slice pointing the same way (toward the pointed end). Work around the sides and up toward the wide end until the whole cheese ball is covered. This takes about 15 minutes.
6. Fix soft spots. If the cheese gets too soft to hold the almonds, put it back in the fridge for 15 minutes and keep going.
7. Finish the top. Tuck a small rosemary sprig into the wide end so it looks like pine needles.
8. Build the board. Arrange the crackers, pretzels, apple slices and grapes around the pinecone, and set out a small spreader.

Where to get it

The cream cheese, cheddar, sliced almonds and crackers are in the dairy, baking and cracker aisles at Walmart, Target, Aldi, Costco and Publix. You can shape and chill the cheese ball up to 2 days ahead; add the almonds the day you serve it so they stay crunchy.

4. Roasted Grape and Whipped Feta Board

Creamy whipped feta spread across the board and topped with warm roasted grapes, honey and thyme, with baguette for scooping. Serves 8.

What's on the board

• 1 large platter, about 12 x 16 inches
• For the whipped feta: 8 oz feta (a block), 4 oz cream cheese, 2 tbsp olive oil
• 3/4 lb red seedless grapes, on small stems
• 1 tbsp olive oil (for roasting)
• 2 tbsp honey
• 1 baguette, sliced and toasted (about 24 slices)
• 2 oz pita chips
• 4 sprigs fresh thyme

How to make it

1. Toss the grapes with 1 tbsp olive oil and roast on a sheet pan at 425°F for 15 to 20 minutes, until the skins just start to burst.
2. Blend the feta, cream cheese and 2 tbsp olive oil in a food processor until smooth.
3. Spread the whipped feta across the middle of the platter in a thick swoosh with the back of a spoon.
4. Spoon the warm grapes over the feta, drizzle with honey and add the thyme.
5. Line the toasted baguette and pita chips along both sides.

Where to get it

Buy feta as a block, not crumbles; it whips smoother. Pita chips are near the crackers or the deli.

5. Roasted Fall Vegetable Board

Roasted butternut squash, Brussels sprouts and red onion with a garlic herb dip: a warm, meatless fall board. Serves 8.

What's on the board

• 1 round board or platter, about 14 inches across
• 1 small butternut squash (about 2 lb), peeled and cut into 1-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 1/2 small head cauliflower, cut into florets
• 1 red onion, cut into wedges
• 3 tbsp olive oil, salt and pepper
• 1 cup garlic herb dip or tzatziki, in a small bowl, topped with 1 tsp chopped chives
• 2 oz pita chips
• 1 tbsp fresh thyme leaves (roasted with the vegetables)

How to make it

1. Toss each vegetable with olive oil, salt, pepper and the thyme leaves and roast on sheet pans at 425°F for 25 to 30 minutes, turning once, until browned at the edges.
2. Set the dip bowl in the middle of the board.
3. Arrange each vegetable in its own group around the dip.
4. Add the pita chips along one edge. Serve warm or at room temperature.

Where to get it

Pre-cut butternut squash cubes in the produce section save about 15 minutes of work.

In season: butternut squash and Brussels sprouts are at their best in fall.

6. Small Fall Board for Two

A little board for a date night or a quiet evening: two cheeses, salami, a pear and fig jam. Serves 2.

What's on the board

• 1 small board, about 9 inches square
• 3 oz sharp white cheddar, sliced
• 3 oz brie (a small wedge)
• 2 oz sliced salami (about 8 slices)
• 1 pear, sliced
• 3 oz red grapes
• 2 tbsp fig jam, in a tiny bowl
• 1 oz candied pecans
• 10 round crackers

How to make it

1. Set the tiny jam bowl in one corner and the two cheeses on either side.
2. Fold the salami into a short row and fan the pear slices.
3. Fill in with grapes, crackers and pecans.

Where to get it

Buy small amounts from the deli counter, or use snack-size cheese and salami packs to avoid leftovers.

7. Fall Grazing Board for a Crowd

One extra-large board for a fall party: three cheeses, three meats and plenty of fruit. Serves 20.

What's on the board

• 1 extra-large board, about 18 x 30 inches
• 16 oz sharp white cheddar (a block), half sliced
• 12 oz pepper jack (a block), cubed
• 8 oz brie (a small wheel), with one wedge cut
• 8 oz sliced hard salami (about 32 slices)
• 6 oz sliced pepperoni
• 4 oz prosciutto (about 8 slices)
• 4 apples (2 red, 2 green), sliced and tossed in lemon juice
• 2 pears, sliced
• 1 1/2 lb grapes (red and green)
• 1 pomegranate, halved
• 20 dried apricots
• 6 oz mixed nuts
• 1/2 cup fig jam, in a small bowl
• 4 sleeves crackers (two kinds)

How to make it

1. Place the jam bowl and the three cheeses first, spread across the board.
2. Add the meats in three separate areas: a winding row of salami, a fan of pepperoni and loose ribbons of prosciutto.
3. Add the fruit in big groups, with the pomegranate halves cut side up.
4. Fill every gap with crackers, apricots and nuts.
5. Keep half the meat, cheese and apples in the fridge and refill the board after an hour.

Where to get it

Costco is the best value for the big blocks of cheese, salami and mixed nuts for a board this size.

Fall party and game day boards

8. Oktoberfest Pretzel Board

Warm soft pretzels, smoked sausage, beer cheese and mustard: a German-style board for an Oktoberfest party or fall game day. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 4 large soft pretzels (frozen, baked), cut in half
• 24 soft pretzel bites (frozen, baked)
• 1 lb smoked sausage or kielbasa, cooked and cut into 1-inch rounds
• 1 1/2 cups beer cheese dip, warmed, in a bowl
• 1/2 cup spicy brown mustard, in a small bowl
• 8 oz Swiss cheese (a block), sliced
• 6 dill pickle spears
• 1 green apple, sliced and tossed in lemon juice

How to make it

1. Bake the pretzels and pretzel bites and heat the sausage while you warm the beer cheese.
2. Set the beer cheese and mustard bowls on the board.
3. Pile the pretzels and pretzel bites around the beer cheese.
4. Add the sausage rounds, Swiss slices, pickle spears and apple slices in their own groups.
5. Serve right away while the pretzels are warm.

Where to get it

Frozen soft pretzels and pretzel bites are in the freezer aisle at all five stores. Beer cheese dip is in the deli or near the salsa; you can also warm a jar of queso instead.

9. Game Day Fall Snack Board

Cheese cubes, pepperoni, cocktail sausages, pretzels and ranch with veggies: a snack board for fall football Sundays. Serves 10 to 12.

What's on the board

• 1 tray, about 14 x 20 inches
• 8 oz cheddar, cubed
• 8 oz pepper jack, cubed
• 6 oz sliced pepperoni
• 1 package (14 oz) cocktail smoked sausages, warmed
• 1 1/2 cups ranch dip, in a bowl
• 30 baby carrots
• 4 celery ribs, cut into sticks
• 3 1/2 oz pretzel twists
• 5 oz honey roasted peanuts

How to make it

1. Set the ranch bowl at one end of the tray.
2. Put the carrots and celery next to the ranch.
3. Pile the cheese cubes, pepperoni and warm cocktail sausages in the middle, with toothpicks nearby.
4. Fill the rest with pretzels and peanuts.

Where to get it

Cocktail smoked sausages are in the hot dog and sausage section. Warm them in a skillet or slow cooker.

10. Chili Bar Board

A big bowl of chili in the middle with every topping around it, so everyone builds their own bowl. Serves 8.

What's on the board

• 1 large round board, about 16 inches across
• 8 cups chili (homemade or store-bought), in a serving bowl, with more kept warm on the stove
• 8 oz shredded cheddar
• 1 cup sour cream, in a small bowl
• 4 green onions, sliced
• 2 jalapenos, sliced
• 1 pan cornbread, cut into 9 squares
• 3 1/2 oz tortilla chips
• 2 limes, cut into wedges

How to make it

1. Set the bowl of chili in the center of the board.
2. Add the sour cream bowl beside it.
3. Arrange the cheese, green onions, jalapenos and lime wedges in small groups around the chili.
4. Stack the cornbread squares and pile the tortilla chips on the open side.
5. Set out bowls and spoons next to the board and refill the chili from the stove.

Where to get it

Cornbread mix is in the baking aisle. Some grocery delis and bakeries also sell ready-made cornbread.

11. Fall Movie Night Popcorn Board

A big pile of popcorn with fall candy, pretzels and apple chips for a cozy movie night. Kids love this one. Serves 6 to 8.

What's on the board

• 1 tray, about 12 x 18 inches
• 1 bag (3 oz) microwave popcorn, popped
• 5 oz candy corn
• 7 oz candy-coated chocolate pieces in fall colors
• 2 oz pretzel twists
• 5 oz honey roasted peanuts
• 12 mini peanut butter cups
• 1 oz apple chips

How to make it

1. Pile the popcorn down the middle of the tray.
2. Arrange each snack in its own group on both sides of the popcorn.
3. Set out small bowls or paper cups so everyone can make a mix.

Where to get it

Fall-color candy-coated chocolates and candy corn are in the seasonal candy aisle from September. Skip the peanuts for a nut-free board.

12. Fall Bagel Brunch Board

Bagels with homemade pumpkin cream cheese, smoked salmon and fresh fruit for a fall brunch. Serves 5.

What's on the board

• 1 board, about 12 x 18 inches
• 5 bagels (2 plain, 2 everything, 1 cinnamon raisin), sliced as guests take them
• For the pumpkin cream cheese: 8 oz cream cheese (softened), 1/3 cup canned pumpkin, 2 tbsp maple syrup, 1/2 tsp pumpkin pie spice
• 1/2 cup plain cream cheese, in a small bowl
• 4 oz smoked salmon
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp capers
• 2 apples, sliced and tossed in lemon juice
• 6 oz green grapes

How to make it

1. Beat the pumpkin cream cheese ingredients until smooth and put it in a small bowl.
2. Set both cream cheese bowls on the board.
3. Arrange the bagels in a long overlapping row, and set a bread knife nearby so guests can slice them.
4. Add the smoked salmon, cucumber, red onion and capers together on one side and the apples and grapes on the other.

Where to get it

Smoked salmon is in the refrigerated seafood case. Canned pumpkin and pumpkin pie spice are in the baking aisle.

Sweet fall boards

13. Caramel Apple Bar Board

Apple wedges with caramel dip and six toppings, so everyone makes their own caramel apple bites. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 5 apples (3 Granny Smith, 2 Honeycrisp), cut into wedges and tossed in lemon juice
• 1 1/2 cups caramel dip, in a bowl
• 1/2 cup chocolate hazelnut spread, in a small bowl
• 2 1/2 oz chopped peanuts, in a small bowl
• 3 oz mini chocolate chips, in a small bowl
• 3 oz toffee bits, in a small bowl
• 1 oz mini marshmallows, in a small bowl

How to make it

1. Set the caramel bowl and the chocolate hazelnut bowl in the middle of the board.
2. Place the four topping bowls around them.
3. Fan the green and red apple wedges in the open spaces.
4. Dip an apple wedge in caramel, then into a topping.

Where to get it

Caramel dip is usually next to the apples in the produce section in the fall. Toffee bits are in the baking aisle near the chocolate chips.

In season: apples are at their best from September through November.

14. Bonfire S'mores Board

Graham crackers, marshmallows and three kinds of chocolate for s'mores around the fire pit (or under the oven broiler). Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 1 box graham crackers (about 14 full sheets, broken in half)
• 24 large marshmallows
• 4 milk chocolate bars (1.5 oz each), broken into squares
• 2 dark chocolate bars (1.5 oz each), broken into squares
• 12 peanut butter cups
• 7 fudge-striped cookies
• 8 strawberries, halved

How to make it

1. Pile the marshmallows in the middle of the board.
2. Arrange the graham crackers in rows along both long sides.
3. Add the chocolate squares, peanut butter cups and cookies in their own groups, and the strawberries in the last gap.
4. Toast marshmallows over a fire pit with long skewers, then sandwich them with chocolate between two graham crackers. Indoors, broil the s'mores on a sheet pan for 30 to 60 seconds, watching closely.

Where to get it

Graham crackers, marshmallows and chocolate bars are often shelved together in the baking or s'mores display in the fall. Watch kids closely around the fire.

15. Apple Cider Donut Board

Apple cider donuts with sharp cheddar, apples and caramel: a sweet-and-salty board for a fall morning or an orchard-themed party. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 12 apple cider donuts
• 12 cinnamon sugar donut holes
• 8 oz sharp white cheddar (a block), sliced
• 2 apples (1 red, 1 green), sliced and tossed in lemon juice
• 1 cup caramel dip, split between 2 small bowls
• 4 oz candied pecans

How to make it

1. Set the two caramel bowls at opposite ends of the board so everyone can reach one.
2. Stack the cider donuts in two overlapping rows.
3. Pile the donut holes next to them.
4. Fan the cheddar slices and apple slices together, and fill the gaps with pecans.

Where to get it

Apple cider donuts show up in some grocery bakery sections in the fall, but they're easiest to find at local orchards and farm stands. Plain cake donuts rolled in cinnamon sugar work too.

16. Dark Chocolate and Pear Board

Dark and milk chocolate with ripe pears, figs, salted almonds and shortbread: an easy grown-up dessert board. Serves 6.

What's on the board

• 1 board, about 10 x 16 inches
• 2 dark chocolate bars (3.5 oz each), broken into pieces
• 1 milk chocolate bar (3.5 oz), broken into pieces
• 3 ripe pears, sliced
• 6 fresh or dried figs, halved
• 5 oz salted roasted almonds
• 12 shortbread cookies
• 6 oz red grapes

How to make it

1. Break the chocolate bars into uneven pieces and pile them in two groups.
2. Fan the pear slices between the chocolate groups.
3. Add the figs, grapes, almonds and shortbread in the open spaces.
4. Slice the pears right before serving so they don't brown.

Where to get it

Look for chocolate bars with 60 to 72 percent cacao in the candy or baking aisle.

Fall charcuterie board FAQ

What goes on a fall charcuterie board?

Use one firm cheese and one soft cheese (like sharp white cheddar and brie), one or two meats (salami or prosciutto), fall fruit (apples, pears, grapes, figs or pomegranate), something sweet (apple butter, fig jam or honey), crackers, and nuts like candied pecans.

What fruits are in season for a fall charcuterie board?

Apples, pears, grapes, pomegranates and Fuyu persimmons are all fall fruits, and fresh figs are easiest to find in early fall. Fresh cranberries show up later in the season, but they are too tart to eat raw, so use dried cranberries on a board.

How much charcuterie do I need per person?

A common rule of thumb is about 2 oz of cheese and 2 oz of meat per person when the board is an appetizer, and about twice that when it is the meal. Add a small handful of crackers and about half a cup of fruit per person.

How far ahead can I make a fall charcuterie board?

You can build most of a board up to 4 hours ahead. Cover it tightly and keep it in the fridge, then add crackers and cut apples or pears right before serving so they stay crisp and don't brown.

How long can a charcuterie board sit out?

USDA food-safety guidance says perishable food like meat and cheese shouldn't sit at room temperature for more than 2 hours, or 1 hour if it's above 90°F (USDA FSIS). For a long party, put out half the board and refill it from the fridge.