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Fall Charcuterie

Inspire Your Guests This Fall With The Perfect Spread

Think of this autumn-inspired ingredient list as a guide. Whether you choose to follow it exactly or go a little off-script, your charcuterie is sure to please.

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 

THE CONDIMENTS:

Smoky Chipotle Pumpkin Hummus 

Bourbon Apple Butter 

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

INSTRUCTIONS FOR THE CANDIED BACON: Preheat oven to 350°F. In a small bowl, combine the sugar, maple syrup, and rice vinegar. Set aside. Place bacon slices on a large baking sheet. Bake for 12 minutes, turning halfway through. 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: In a heavy-bottomed pot, combine the apples, bourbon, and light brown sugar. Bring to a 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. 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. Serve immediately or refrigerate until ready to serve.

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