Thanksgiving Leaf Fall Board (Printable Version)

An autumn-inspired snack board with leaf-shaped cheeses, dried fruits, crackers, and nuts arranged in warm colors.

# Needed Ingredients:

→ Cheeses

01 - 7 oz sharp cheddar cheese
02 - 5.3 oz gouda cheese
03 - 5.3 oz brie cheese

→ Crackers

04 - 7 oz whole wheat crackers
05 - 5.3 oz multigrain crackers

→ Dried Fruits

06 - 2.8 oz dried apricots
07 - 2.8 oz dried mango
08 - 2.1 oz dried cranberries
09 - 2.1 oz dried figs

→ Nuts

10 - 2.1 oz pecan halves
11 - 2.1 oz walnuts

→ Fresh Fruits & Garnishes

12 - 1 small apple, thinly sliced
13 - 1 small pear, thinly sliced
14 - Fresh rosemary sprigs (optional)

# Preparation Steps:

01 - Cut cheddar, gouda, and brie slices into assorted leaf shapes using small leaf-shaped cookie cutters.
02 - Press the same cookie cutters into large crackers, dried apricots, dried mango, and dried figs to create leaf shapes; reserve small scraps for snacking or garnish.
03 - Arrange leaf-shaped cheeses, crackers, and dried fruits randomly on a large wooden board or platter, mimicking a cascade of warm fall-colored leaves.
04 - Fill in gaps with pecans, walnuts, dried cranberries, and fan fresh apple and pear slices to add texture and color.
05 - Garnish with rosemary sprigs for an aromatic touch. Serve immediately or cover and refrigerate until ready to serve.

# Expert Advice:

01 -
  • It's almost entirely hands-on assembly, meaning zero stress cooking and maximum time enjoying your guests
  • The visual impact is unreal—people think you spent hours on this, but it's pure joy and takes less time than most appetizers
  • Every element tastes genuinely delicious together, from the creamy brie to the nutty pecans, not just beautiful filler
  • You can make it the morning of, cover it, and let it chill, which is the dream when you're juggling ten other dishes
02 -
  • Work with cold cheese—room temperature cheese becomes impossible to cut cleanly. Keep your cheeses in the fridge right up until you're ready to work with them, then only remove what you're actively cutting.
  • The cutter wiggle is everything—don't just press down hard. Gentle side-to-side movements help the cutter do the work and prevent jagged edges on your beautiful leaves.
  • Fresh fruit oxidizes, so slice apples and pears as close to serving time as possible, or toss them in a tiny bit of lemon juice and store in an airtight container if you're preparing ahead.
  • Brie is softer than other cheeses and needs special care. If your leaves are tearing or not lifting cleanly, your brie is too warm—pop it back in the fridge for 10 minutes.
03 -
  • Invest in two sizes of leaf-shaped cookie cutters—small for cheeses and large for crackers and dried fruit. This variation in size creates more visual interest than uniform shapes.
  • Arrange your board the night before but leave the plastic wrap off and refrigerate it uncovered so any excess moisture can evaporate and everything stays crispy.
  • If you're nervous about cutting dried fruit perfectly, practice with one or two pieces first—you'll quickly develop the right amount of pressure, and the imperfect ones honestly look more authentic anyway.
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