Fall Harvest Cheese Board
Prep time
Cook time
Total time
Serves: 6-8
  • 3-4 types of cheese, one hard, one soft, one blue and one aged
  • Spreads: fig jam, spiced pumpkin coconut compote, chutney, olives, pickles, etc
  • Fall fruits: persimmons, apples, pears, pomegranate and/or grapes
  • Nuts: herbed nuts (recipe follows), candied walnuts, Marcona almonds, etc
  • Charcuterie: salami and Prosciutto di Parma
  • Bread and assorted crackers
Rosemary and Garlic Almonds
  • 2 cups whole Marcona almonds, roasted
  • 3 tablespoons olive oil
  • 2 large cloves of garlic
  • 1½ tablespoons minced fresh rosemary
  • Salt and freshly ground pepper to taste
  1. Remove the cheese from the fridge 30-45 minutes before serving.
  2. Arrange the cheese on a large board or platter and starting working around them, adding the fruits, spreads, nuts (below), charcuterie and crackers/bread. Fill in the gaps with fresh herbs, leaves, nuts or pomegranate seeds.
  3. Enjoy!
Rosemary and Garlic Almonds
  1. With the flat of a chef's knife, smash the garlic cloves; discard peel.
  2. Heat oil in a large skillet, over medium low heat. Add the garlic and saute for about 5 minutes, until it starts to color and releasing oils. Lower the heat if the garlic starts to burn.
  3. Remove and discard garlic. Add the almonds and let them coat into all that amazing oil, stirring constantly so they don't burn, about 5 minutes. As soon as they start browning, remove from heat and add rosemary, salt and pepper.
  4. Allow to cool in pan, remove with a slotted spoon to a container and serve within two days.
Recipe by Olivia's Cuisine at http://www.oliviascuisine.com/fall-harvest-cheese-board/