my moonstone kitchen fall charcuterie cheese board Haley Post

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Hi everybody! Wow, I can’t believe it’s been a whole month since my last blog post—the past few weeks have been a complete whirlwind, and I am so glad to be back. A LOT has been going on in my personal life these past few weeks, so I had to take a step back from the blog for a month to figure everything out.

What have I been up to? Well, I have a big announcement to make—I am no longer living in Portland, and I’m currently staying at my parents’ house in New Jersey to be closer to family and to get back on my feet during the pandemic. I’ll share more details on my Instagram, but I’m very relieved to be back home. It feels wonderful to have so many loved ones around (my boyfriend Alex moved with me!), especially after the year we’ve all had.

In a few weeks’ time, we sold all of our stuff and drove across the country from Oregon to New Jersey. It was exhausting, but I’m finally feeling settled after arriving last week, and I’m so happy to start blogging again.

autumn charcuterie board fall Haley Post my moonstone kitchen

I couldn’t think of a better recipe for this announcement and time of year than this beautiful Autumn Harvest Charcuterie Board. I am beyond excited to share this recipe with you!

As fancy as they look, charcuterie boards are super easy and fun to put together. There’s veryyyy little cooking involved (if any), and, in my opinion, they’re an art form of their own. I had so much fun putting this one together, and I hope it inspires you to make your own festive fall charcuterie board!

autumn harvest cheese board Haley Post charcuterie my moonstone kitchen

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Watch the Autumn Harvest Charcuterie Board video tutorial:

Autumn Harvest Charcuterie Board

Ingredients

Meats and cheese:

Manchego cheese
Brie cheese
Cheddar cheese
Salami or prosciutto

For the bowls:

Marcona almonds (I used Trader Joe’s rosemary Marcona almonds)
Assorted pitted olives
Marinated artichokes
Fig jam

Fruit:

Thomcord, concord, or black grapes
Red grapes
2 varieties of apples (I used Macintosh and pink lady), thinly sliced
Black figs, sliced in half
Blackberries

Crackers and bread:

Olive and fig crackers
Small baguette

Dried fruits and garnish:

Dried apricots
Walnuts
Fresh rosemary sprigs

To make:

Prepare the cheeses. Start slicing the brie cheese if desired, and place the brie and slices on your cheese board. Next, add the Manchego cheese. Use a cheese knife or fork to break the cheddar into large chunks and place around the board.
Add the salami or prosciutto. If using prosciutto, roughly fold the slices. If using salami, fold each slice into quarters and layer the pieces on top of one another in rows on the board.
Spoon the Marcona almonds, olives, artichokes, and jam into small jars and arrange on the board.
Place the grapes and apples on the cheese board, then begin filling in empty spaces with the figs and blackberries.
Begin slicing the baguette, then arrange the slices and the rest of the baguette on the board. Add the olive and fig crackers.
Use the dried apricots, walnuts, and fresh rosemary sprigs to decorate the charcuterie board and fill in any empty spaces. Get creative and have fun with your arrangement!
Add cheese knives, serving utensils, and small spoons to the board before serving at room temperature. Enjoy!