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Fall Charcuterie Board


  • Primo Taglio Goat Cheese with Garlic & Herb
  • Primo Taglio Manchego Cheese
  • Primo Taglio Uncured Pepperoni - or Salami
  • Primo Taglio Danish Havarti Cheese with Dill
  • Signature Farms Dried Apricots
  • O Organics Apricot Preserves
  • Open Nature Parmesan Crisps
  • Open Nature Pretzel Thins
  • Signature SELECT Vanilla Yogurt covered pretzels
  • Signature RESERVE Olive tapenade
  • red green and black grapes
  • red and green Bartlett pears
  • mixed nuts dried fruits and snacks from the bulk produce bins


  1. Some people start with the cheese and build from the inside out, I like to start with the outside of the board and work my way into the center.
  2. Be sure to take the cheeses out of the refrigerator at least 30 minutes before they will be consumed.
  3. Start from the edges and set your grapes and sliced pears.
  4. Then place the three kinds of cheese in the center of the board.  Slice the Havarti to get it started for your guests
  5. Layer the crackers, cheese crisps, dried apricots, and pretzels around the cheese to fill in the spaces.
  6. Place the fig jam and the apricot jam in small bowls on the board along with spreading knives.
  7. Extend your board by placing mixed nuts, olive tapenade and snack mix in small bowls around the edges of the main charcuterie board.