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.
Servings: 4 people
- Jamon Serrano
- Cabra al Vino
Fruits, Nuts & Crackers
- Pomegranate Seeds
- Gluten Free Crackers
- Pumpkin Seeds
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.
Cut the cheeses different ways - cubes, slices, blocks - all add different variations for the eye.