How to Make A Fall Gluten Free Charcuterie

A fall cheeseboard that encapsulates all of the flavors of the fall with the beautiful bright reds of the season. This Gluten free charcuterie board hits the spot for fall-inspired appetizers.

I absolutely love cheeseboards! So much so, that I literally bought a book on different kinds of cheeseboards: That Cheese Plate Will Change Your Life. It's been such a long time since I've made a cheeseboard, but I've been inspired to make a fall cheeseboard that encapsulates all of the flavors of the fall with the beautiful bright reds of the season. This Gluten-Free Fall Cheeseboard hits the spot for fall-inspired appetizers.

Cheeseboards are the perfect thing to make for entertaining. This Gluten-Free Fall Cheeseboard also makes it easier to entertain for those with any type of gluten-intolerance. The best part about cheeseboards is that they can be versatile for seasons. If you're worried about people grazing over the food with their hands (due to Covid-19 precautions) I would omit the smaller fruits like pomegranate seeds and provide toothpicks for easy picking. You could also pre-make little charcuterie bites: cubes of cheese with a slice of meat & a fruit on a toothpick.

For this board, I wanted to use Fall fruits like pomegranates and Fall colors like blackberries to add brightness and also a nice punch of fruity flavor. This might seem crazy but I hadn't tried pomegranates until only about one month ago! I love the tart and sweet crunch that they provide on the plate.

Some tips for a better Fall Cheeseboard:

• Take out the cheese up to 1-hour before serving - you want the cheese to come to room temperature.
• Meats can and should come out around 15-minutes before serving.
• Remove parts of the fat from prosciutto and jamón serrano for better nibbling.
• Make sure to have different textures - nuts, fresh fruit and dried fruit add nice bites to the fairly repetitive meat and cheese.
• Think about colors.
• Cut the cheeses different ways - cubes, slices, blocks - all add different variations for the eye.

Ingredients

Meats:

• Salchichon
• Jamon Serrano
• Chorizo

Cheeses:

• Iberico
• Cabra al Vino
• Manchego

Blackberries

Pomegranate Seeds

Gluten Free Beet Crackers

Trader Joe's Pumpkin Seeds

Want to change this Fall Cheeseboard up?

• Try adding apples
• Switch up the meats & cheeses to whatever your preference
• If not gluten-free, add different kinds of breads or crackers!