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Cozy Winter Harvest Charcuterie Board with Pumpkin Butter

cozy winter harvest charcuterie board - featured image
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A beautiful and delicious charcuterie board featuring homemade pumpkin butter, creamy cheeses, cured meats, nuts, and dried fruits. Perfect for winter gatherings, this board is both impressive and easy to assemble.

Ingredients

Scale
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin)
  • 1/2 cup pure maple syrup (Grade A dark amber preferred)
  • 1/4 cup brown sugar, packed
  • 1/4 cup apple cider
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 ounces brie cheese (double cream recommended)
  • 6 ounces sharp cheddar cheese (aged at least 12 months)
  • 4 ounces aged gouda
  • 6 ounces prosciutto, thinly sliced
  • 4 ounces salami, sliced
  • 1 cup mixed nuts (toasted pecans and candied walnuts)
  • 1 cup dried fruits (figs, apricots, tart cherries)
  • 2 crisp apples (Honeycrisp or Fuji), sliced
  • 1 pear (Bosc or Anjou), sliced
  • 1 cup seedless red grapes, in small clusters
  • 1/2 cup honey (optional, for drizzling)
  • Fresh rosemary sprigs for garnish
  • Crackers and crusty bread (water crackers and sliced baguette)

Instructions

  1. Make the Pumpkin Butter: In a medium saucepan, combine pumpkin puree, maple syrup, brown sugar, and apple cider. Whisk until smooth. Add cinnamon, ginger, nutmeg, cloves, and salt. Stir together.
  2. Place the pan over medium heat and bring to a gentle simmer. Reduce heat to low and let it simmer, stirring every 5 minutes, for about 30 minutes.
  3. Stir in vanilla extract. Continue cooking for another 10-15 minutes until the butter is thick enough to coat the back of a spoon. Remove from heat and let cool completely.
  4. Prepare the Board Components: While the pumpkin butter cools, slice the brie into wedges (rind on). Cut sharp cheddar and aged gouda into cubes or thin slices. Let cheeses come to room temperature.
  5. Slice prosciutto into ribbons or leave whole. Arrange salami slices in a pile or fan them out.
  6. Toast nuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Watch carefully to avoid burning.
  7. Slice apples and pear just before assembling the board to prevent browning. If prepping ahead, toss in a little lemon juice.
  8. Assemble the Board: Place the small bowl of pumpkin butter in the center of the board. Arrange cheeses around the bowl, spacing them out.
  9. Fold prosciutto and salami into loose piles and place near cheeses. Add nuts and dried fruits in small clusters around the board.
  10. Place apple and pear slices in a fan pattern near one edge. Tuck small clusters of grapes into empty spaces.
  11. Fill gaps with crackers and sliced baguette. Drizzle honey over brie if using. Garnish with fresh rosemary sprigs.

Notes

Make pumpkin butter up to 5 days ahead for best flavor. Take cheese out of fridge 30 minutes before serving. Assemble board no more than 1 hour before serving to prevent crackers from getting soft and apples from browning. Leftover pumpkin butter keeps in fridge for up to 2 weeks.

Nutrition

Keywords: charcuterie board, winter charcuterie, pumpkin butter, cheese board, holiday appetizer, easy appetizer, party food

Find it online: https://tinastirs.com/cozy-winter-harvest-charcuterie-board-with-pumpkin-butter/