Whoever said Mondays drag clearly never had a Charcuterie Board for breakfast!

The older I get the more I just want to drink wine and eat cheese. Robert and I go to dinner and I literally just want to order a Charcuterie Board and a glass of Pinot Noir. I want pickles and cheese and crackers and wine and cheese and more crackers and more pickles. I am obsessed. I went to Trader Joe’s yesterday afternoon and I was so excited to see all the Fall goodies. I bought a bunch of cheese and made a Fall Charcuterie Board (ahemmm that we literally ate for breakfast). Hey, when you’re a grown up you can do whatever you want. It is the first day of Fall after all. See how I made this board for under $40 by purchasing everything at Trader Joes. Some tips and tricks on how to make your Charcuterie Board pop as well. Happy Monday!

How to make a Fall Charcuterie Board for Under $40

Ingredients

Trader Joe’s Pumpkin Cranberry Crisps $3.99

Trader Joe’s Dried Mango Slices $2.99

Trader Joe’s Marcona Almonds with Rosemary $5.99

Trader Joe’s Manchego Anejo Cheese $4.52

Trader Joe’s White Stilton with Apricot Cheese $3.36

Trader Joe’s Truffle Cheese $4.88

Trader Joe’s Petite Brie Cheese $3.99

Trader Joe’s Prosciutto $6.49

Trader Joe’s Spiced Pumpkin Seeds $2.99

Trader Joe’s Mini White Pumpkin $0.69

Fig Preserves $0.00 (I already had this and you can use any preserves you have)

Trader Joe’s Cornichon Pickles (I already had these. Use whatever pickles or olives you have)

Blackberries (Use whatever fruit you have in the fridge. Get creative, slice up an apple, use left over berries or cantelope)

Sage (I have sage in my yard, so I used the sage for greenery, but you could also use fresh thyme or rosemary)

Directions

1.Find a pretty wood platter or tray that is very “Fall” like. Stay with warm natural colors, brown, orange, rustic wood. Start on one side of your board by slicing one type of cheese. Make thin slices that people can pick up and eat on the go.

2. The place another cheese on the opposite side and add a cheese knife. Cut two or three slices, but leave this cheese whole.

3. Next add your fig preserves in a small ramekin somewhere in the middle. Around the ramekin place your meats, followed by piles of berries and/or nuts.

4. You want to create a balance on your board. Bigger cheese pieces with smaller items such as nuts and pickles etc., so gradually add more cheese and more nuts, olives, or berries until your board is almost full. Make sure to balance your colors too. Don’t place all the brown crackers next to the brown nuts. Make sure to break up the colors.

5. Place a big handful of crackers on one side of your tray and make sure they are piled unevenly. It looks more rustic when every cracker isn’t lined up perfectly.

6. Now add your sage or rosemary or whatever green herb you have sporadically throughout the board. Make sure you cover the stems and tuck them under the cheese. Keep in the fridge until ready to serve.