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Perfect Fall-Spiced Caramel Apple Charcuterie Board

fall-spiced caramel apple charcuterie board - featured image
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A stunning fall charcuterie board featuring warm cinnamon-spiced caramel sauce, crisp apple slices, sharp cheddar, creamy brie, prosciutto, and candied pecans. This impressive yet easy spread comes together in under 30 minutes and is perfect for autumn gatherings.

Ingredients

Scale
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into cubes
  • 1/2 cup heavy cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon sea salt (plus extra flaky sea salt for finishing)
  • 4–5 medium apples (Honeycrisp, Granny Smith, Fuji)
  • 8 ounces sharp cheddar cheese (block style)
  • 4 ounces brie or camembert
  • 4 ounces prosciutto, thinly sliced
  • 1/2 cup candied pecans
  • 1/3 cup dried cranberries
  • 1/4 cup honey
  • Fresh rosemary sprigs for garnish
  • 20–30 crackers or crostini
  • Extra flaky sea salt for sprinkling

Instructions

  1. Make the Fall-Spiced Caramel: Place granulated sugar in an even layer in a medium saucepan over medium heat. Let it melt without stirring for 5-7 minutes. When liquid forms around the edges, gently swirl the pan. Once sugar is fully melted and turns deep amber (copper penny color), add cubed butter. Whisk continuously until butter is fully incorporated, about 1 minute.
  2. Slowly drizzle in room-temperature heavy cream while whisking constantly. The mixture will bubble up. Keep whisking until smooth, about 30 seconds. Remove from heat immediately.
  3. Stir in vanilla extract, cinnamon, nutmeg, cardamom, and fine sea salt. Whisk until spices are fully distributed. Let cool in pan for 10 minutes, then transfer to a small bowl or ramekin.
  4. Prep the Apples: Core apples and slice into thin wedges (about 8 slices per apple). Leave skin on for color and texture. Toss with a squeeze of lemon juice if making more than 30 minutes ahead to prevent browning. Slice right before serving for best freshness.
  5. Slice the Cheese: Cut sharp cheddar into thin triangles or rectangles (about 1/4 inch thick). Leave brie whole or cut into wedges. Let cheese sit at room temperature for 15 minutes before serving.
  6. Arrange the Board: Place small bowls of caramel sauce and honey on the board as anchors. Arrange brie near honey. Fan out apple slices in groups around the board, alternating green and red apples. Lay cheddar slices in a staggered row or cluster. Tear prosciutto into ribbons and nestle in gaps. Scatter candied pecans and dried cranberries in small piles. Fill remaining spaces with crackers or crostini.
  7. Garnish and Serve: Tuck fresh rosemary sprigs between items. Sprinkle flaky sea salt over the entire board, especially over caramel and apple slices. Serve immediately with small plates and napkins.

Notes

Watch caramel carefully as it goes from perfect to burned in about 30 seconds. Room temperature cream is essential to prevent seizing. If caramel thickens too much, microwave for 10 seconds and stir. The caramel can be made up to 2 weeks ahead and stored in the refrigerator. For best results, slice apples just before serving and let cheese come to room temperature.

Nutrition

Keywords: fall charcuterie board, caramel apple board, apple charcuterie, fall appetizer, caramel sauce, autumn entertaining, cheese board, easy appetizer

Find it online: https://morselora.com/perfect-fall-spiced-caramel-apple-charcuterie-board/