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Charcuterie Graze Board with Fall Fruit
Prep Time
10 mins
Total Time
10 mins

The only rule I have for composing a charcuterie graze board is that it be filled with easy to eat things that I love. I try to include a variety of flavors, especially where the meat is concerned. I make sure to cut the fruit into bite-sized pieces and the grapes into tiny sections so grazers can grab a little bunch without leaving a picked over bunch behind. If it's going to be made well ahead or sitting a while, consider squeezing lemon over the apples and figs to prevent browning.

Recipe Type: Appetizer
Makes: 6 servings
Author: Elizabeth Stark
  • 1/4 pound tasso or cured ham
  • 1/4 pound pastrami
  • 1/4 pound country pate
  • 1/2 pound summer sausage, cut into rounds
  • 4 small apples, cored and sliced
  • 4 plums, pitted and halved or quartered
  • 1 bunch Thomcord or other seedless grape, cut into tiny bunches
  • 10 figs, stemmed and halved
  • 1 bag Stacy’s Cheese Petites™, Parmesan with Rosemary or Romano with Garlic and Pepper flavor, or use a half bag of each
  1. Set out a large board or marble slab. Arrange the meats in each quarter of the board. Tuck fruit around the meats. Add Stacy’s Cheese Petites™ in one or two large sections, taking care that they're away from any juicy fruits. Add forks and spreaders as needed. Serve and enjoy!