Pumpkin season isn’t over yet! Thanksgiving is the original holiday to celebrate that delicious fall flavor, and this pumpkin cheese board is the perfect starter to the biggest meal of the year. The cheeses chosen for the board are on the lighter side, so you don’t spoil dinner before it even begins. The board itself is fun to decorate and acts as a beautiful centerpiece.
Pumpkin Baked Brie:
- Brie cheese wheel
- Pumpkin butter
- Ground cinnamon
Nutty Pumpkin Goat Cheese:
- Goat cheese log
- Candied or Praline walnuts or pecans
- Pumpkin pie spice
Pumpkin Seed Smoked Gouda:
- Smoked Gouda chunk or wheel
- Toasted pepitas
- Pure maple syrup
- 4 ounces Mascarpone cheese
- 2 heaping Tbsps pumpkin puree
- 2 Tbsps (or to taste) maple syrup
- 1 tsp pumpkin pie spice
- Pumpkin trail mix
- Pumpkin butter or jelly
- Candied ginger slices
- Pitted dates
- Extra pepitas
- Extra candied/praline nuts
- Whole grain or flax seed crackers
- Cinnamon crackers
- Rosemary sprigs
- Mini pumpkins or gourds
Bake Brie for 5–10 minutes at 350F until soft but not oozing. Top with a heavy dollop of pumpkin butter and sprinkle with cinnamon. Set aside.
Place Goat cheese on a plate. In a food processor, combine about 1/4 cup of the candied nuts with about 1/2 tsp of pumpkin pie spice until it turns to a dusty crumble. Pour over the goat cheese and roll cheese in the nuts until completely covered. Set aside.
Place Smoked Gouda on a plate, top with pumpkin seeds, and drizzle with maple syrup. Set aside.
In a bowl, stir together the mascarpone, pumpkin purée, maple syrup, and pumpkin pie spice. Spoon into a small bowl and sprinkle with pumpkin pie spice.
Put ingredients such as nuts, pepitas, and pumpkin butter in small bowls. Arrange cheeses and accompaniments on a marble, white, or copper platter. Or mix them up! It’s fun to stack and get creative. Add cheese knives and serve.
Pair Cheese Board with Florentia Chianti Classico $19.99
See wine aficionado Mary Catherine Reginelli at Pyramid Wine & Spirits for more info.
Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook being released Spring 2018. She is also a personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.