Description
How to make a fabulous Cornucopia Cheese Board with a variety of salty snacks shaped like a cornucopia and an enticing selection of fall cheeses, fruits, vegetables, nuts and more for your Thanksgiving gathering enjoyment!
Ingredients
- Ritz crackers
- Triscuits crackers
- multi-grain pita chips
- pretzel snaps
- Wheat Thins crackers
- dried brown figs, for the tip of the cornucopia
- Apricot Cherry Cranberry Goat’s Milk Cheese log
- Chimay Autumn Cheese
- White Stilton with apricots
- Double Cream Gouda, torn into large chunks
- Port Salut
- sharp cheddar cheese slices, cut into pumpkin shapes
- green grapes
- red grapes
- green apple, thinly sliced
- red apple, thinly sliced
- pear, thinly sliced
- asparagus
- sugar peas
- carrots (les petites of many colors from Trader Joe’s)
- mini heirloom tomatoes
- pomegranate seeds
- marinated olives
- dried apricots
- dried cherries
- dried orange slices
- cornichons, mini pickles
- candied walnuts
- sesame honey almonds
- salt & pepper pistachios
- Giant Peruvian Inca Corn
- honey
- fig jam
- apple jam
- pumpkin butter
Instructions
- On a large rectangular-shaped wood board, start by forming a cornucopia horn shape from the widest part and curve around to make a tip. Alternate with a variety of salty snacks and end with the dried brown figs for the tip. I used Ritz crackers, Triscuit crackers, multi-grain pita chips, pretzel snaps and Wheat Thins crackers.
- You want the remaining ingredients to look like they’re overflowing out of the cornucopia.
- Space the cheeses out on the board followed by the fresh fruits and vegetables. Place the pomegranate seeds and olives on small leaf-shaped serving plates and then place the plates on the board. Fill in the space between the cheeses, fruits and vegetables with the dried fruits and nuts.
- Put the honey, fig jam, apple jam and pumpkin butter in mini serving bowls and space them out on the board. Put out some cheese knives for people to slice the cheeses with. Serve and enjoy!