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How To Make The Ultimate Autumn Harvest Cheese Board

  • Author: Morgan


Candied bacon adapted from All Recipes


Units Scale

The Cheeses:

  • Parmigiano reggiano
  • Aged Irish white cheddar
  • Aged Wisconsin orange cheddar
  • Gorgonzola
  • Brie log
  • Manchego with paprika

The Crackers and Bread:

  • Grissini breadsticks
  • Sea salt crackers
  • Raincoast rosemary raisin pecan crisps
  • Sliced French baguette

The Fruit:

  • Pomegranates
  • Bosc pears
  • Honey-crisp apples
  • Concord grapes
  • Decorative gourds

The Charcuterie:

  • Herb-crusted salami
  • Candied bacon (recipe below)

The Condiments:

  • Smoky Chipotle Pumpkin Hummus (recipe here)
  • Bourbon Apple Butter (recipe below)

The Nuts & Seeds:

  • Roasted almonds
  • Roasted and salted pumpkin seeds

For the Candied Bacon:

  • 2 tablespoons light brown sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 8 ounces bacon

For the Bourbon Apple Butter:

  • 8 medium-sized mixed apples, cored and chopped into chunks, skin left on
  • 1/2 cup bourbon
  • 1/2 cup light brown sugar
  • 1 teaspoon pumpkin pie spice blend
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract


For the Candied Bacon:

  1. Preheat oven to 350°F.
  2. In a small bowl, combine the sugar, maple syrup, and rice vinegar. Set aside.
  3. Place bacon slices on a large baking sheet. Bake for 12 minutes, turning halfway through.
  4. Remove the bacon from the oven and brush both sides generously with the brown sugar mixture. Return the bacon to the oven and bake another 5 minutes. Brush with the sugar mixture every 5 minutes until bacon is caramelized and crisp, about 30 minutes. Immediately remove the bacon from the tray and set on a rack to cool.

For the Bourbon Apple Butter:

  1. In a heavy-bottomed pot, combine the apples, bourbon, and light brown sugar.
  2. Bring to the boil, then turn down to a low heat. Cover and simmer for an hour, stirring every 10 minutes or so to make sure the apples don't burn.
  3. Remove the lid and blend using a stick blender until smooth. Mix in the pumpkin pie spice blend, lemon juice and vanilla extract. Continue to cook down, stirring often, until thick and browned, about 1 hour. Blend again, if necessary.
  4. Serve immediately or refrigerate until ready to serve.