holiday harvest cheeseboard
No holiday is complete without a platter of cheese and crackers.
Today, I’m throwing down another cheeseboard for you guys to enjoy for Thanksgiving and all throughout the season. My Holiday Harvest Cheeseboard is beautiful, fully customizable, and vegetarian, featuring last year’s Cheddar Ranch Pumpkin Cheeseballs as the centerpiece.
I served this gorgeous sonafagon to a few friends a couple weekends ago, and I’m hoping some of you find enjoyment in doling this out to your folks, too. As with any cheeseboard, this isn’t really a recipe, per say, but a set of tips and tricks in order to successfully curate and present a nibble platter for an array of guests with varied palates.
Mom and I make a dialed down version of a board each year, since it’s just the two of us, but many of the components I use are repeat offenders. So, if you’ve perused the cheeseboards past on my site, you’re probably familiar with a few of my favorite things. In the spirit of the season, though, let’s build this guy together!
Say Cheese(board)!
The pumpkin cheeseballs were and are beloved as an appetizer, so I decided to put them at the helm of this year’s festive platter.
Since the balls have to chill a bit to get their pumpkin shape, make sure you allot an extra hour in your prep time to ensure they set up alright in the fridge.
To make, combine softened cream cheese, cheddar, fresh chives, dried dill, parsley, garlic, and onion powders, and a pinch of salt and pepper, until well incorporated. Divide the mixture in half, press into a ball, and set each half on a piece of plastic wrap. Fold the wrap tightly to cover the entire ball.
Snap three rubber bands onto each ball: two diagonally to make an X shape, and one from top to bottom. Set the balls in the fridge for the allotted hour. Once they’re set, blitz some Cheez-It crackers in a food processor, dump onto a plate, and roll the balls into the crumbs to coat.
For the stem, I like to use the cap of a jalapeño or bell pepper!
Now, let’s assemble this ish.
Place the cheeseballs toward the center of your board. Surround with your other cheeses – I used blue stilton, cranberry goat cheese, and sharp cheddar (actually, the Unexpected Cheddar from TJs, which is SO GOOD). I sliced the cheddar into cubes and into rectangular slabs for a little texture play.
Next, place some apple slices and grapes near the cheeses and around the edges of the platter. Sprinkle any manner of nuts to fill the small gaps. I used pecans, but Marcona almonds and walnuts are popular choices, too.
I like to serve my cheeses with a pot of honey and some jam as well. I used a raspberry honey from a local shop in Savannah, and for jams I always enjoy strawberry or fig preserve. Be sure to buy a good quality brand for the most enjoyable taste experience.
Finish your arrangement with assorted crackers and sliced sourdough, or any kind of sturdy, crusty bread. Bonus points if you want to toast or grill it, but I actually enjoyed mine soft. The crackers I used were TJs pumpkin cranberry crisps, but their other varieties or this one are nice, too, if you can’t find the former anymore.
Other ideas for components: gherkins or baby dills, olives, pomegranate arils, pear slices…I could keep going. Always remember my boards are here for inspiration above all. If you want to add something else that’s fun and funky to you, please feel free!
Have the merriest holiday season and beyond, friends.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Holiday appetizers ahoy!
Brown Butter Stuffing Snack Mix
Whipped Goat Cheese with Herb Marinated Olives
holiday harvest cheeseboard
Ingredients
pumpkin cheeseballs
- 16 oz cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 tbsp fresh chives, chopped
- 2 tsp dried parsley
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup Cheez-its
the cheeseboard
- assorted nuts, such as pecans or walnuts
- 2-3 wedges/blocks cheese (such as blue cheese, sharp cheddar, and cranberry goat cheese)
- assorted fruits, such as apples, pomegranates, and grapes
- assorted crackers and breads
- assorted honeys and jams/spreads
Instructions
pumpkin cheesebal
- In a large bowl, mix together the cream cheese, shredded cheddar, chives, parsley, dill, garlic, onion, and a pinch each of salt and pepper.
- Form the mixture into two balls and set onto two separate large pieces of plastic wrap. Wrap firmly, ensuring the whole ball is covered. Wrap one rubber band around the ball, then a second in the opposite direction. Wind one or two more on a diagonal until you achieve a pumpkin shape. Refrigerate at least an hour, or up to 2 days ahead.
- Add the Cheez-its to a food processor and blitz into a fine crumb. Pour onto a shallow bowl or plate. Roll the cheeseball in the crushed crackers to coat.
cheeseboard
- Arrange the cheeseballs in the center of the board, then surround with the other blocks, chunks, wedges, or slices of cheese. While the cheeses are cold, I like to slice some of them into triangles, rectangles or square chunks.
- Fill the spaces around the cheese with fruits, honey and jam bowls, and nuts. Fill in the gaps and the outer edges with crackers and bread slices. Serve the board with enough knives and spoons to slice and scoop, at room temperature.
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