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Fancy fall charcuterie board
An autumn harvest-inspired board that will make you look like a modern June Cleaver in less than 15 minutes.
YIELDS
4
TO
6
Ingredients
- 3⁄4 cup (175 mL) prepared hummus
- 3 tablespoons (45 mL) Dijon mustard
- 3 tablespoons (45 mL) apple butter
- 2 plant-based Italian sausages, cooked and sliced
- 6 oz (175 g) smoked tofu, sliced
- 6 oz (175 g) dairy-free brie wheel
- 6 oz (175 g) dairy-free aged cheddar cheese, cubed
- 8 breadsticks
- 1 bunch red grapes
- 10 baby rainbow carrots
- 12 cranberry and seed crackers
- 12 baguette slices, toasted
- 2⁄3 cup (150 mL) mixed nuts
- Fresh rosemary sprigs (optional)
Directions
- Put hummus, Dijon and apple butter into a nice small bowl each and place on different areas of the board. Place a tiny spoon in each.
- Lay down plant-based sausage and smoked tofu. I like to put them in little rows on two sides of the board.
- Add dairy-free cheeses, arranging the dairy-free Brie and Cheddar cheeses next to the condiments. Place a cheese knife beside each.
- Arrange breadsticks in a short jar or glass so they stand upright. Next, place grapes in one area of the board. If they’re quite large, you can halve them and arrange them in opposite areas. Place carrots, crackers and baguette slices anywhere there is an empty space.
- Place little piles of nuts all over the board to fill up any remaining space. Drape rosemary sprigs artfully across the board to garnish (if using). Serve and enjoy!
Courtesy of The Edgy Veg Easy Eats by Candice Hutchings © 2022 www.robertrose.ca. Reprinted with permission. Available where books are sold.
