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Gluten-Free Fall Cheeseboard
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How to Make A Gluten-Free Fall Cheeseboard

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.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: charcuterie, cheese, cheese board, fall
Servings: 4 people

Ingredients

Meats

  • Salchichon
  • Jamon Serrano
  • Chorizo

Cheese

  • Iberico
  • Cabra al Vino
  • Manchego

Fruits, Nuts & Crackers

  • Blackberries
  • Pomegranate Seeds
  • Gluten Free Crackers
  • Pumpkin Seeds

Instructions

  • Place all items sporadically across the board!

Notes

  • 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.