Thanksgiving Leaf Fall Board (Print)

Autumn-inspired snack board featuring cheeses, crackers, dried fruits, and nuts cut into leaf shapes.

# Components:

→ 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)

# Directions:

01 - Cut cheddar, gouda, and brie slices into assorted leaf shapes using small leaf-shaped cookie cutters.
02 - Press the same cutters into large crackers and dried apricots, mango, and figs to form leaf shapes; save small scraps for garnish or snacking.
03 - Randomly arrange leaf-shaped cheeses, crackers, and dried fruits across a large wooden board or platter to mimic falling leaves in autumnal tones.
04 - Fill gaps with pecans, walnuts, dried cranberries, and fan fresh apple and pear slices to add texture and color.
05 - Finish with rosemary sprigs for aroma. Serve immediately or cover and refrigerate until ready to serve.

# Expert Advice:

01 -
  • It's visually stunning without requiring cooking skills—just the satisfaction of creating something gallery-worthy in your own kitchen
  • Everything can be prepped ahead, which means you're actually relaxing at your own gathering instead of stressed in the kitchen
  • Guests genuinely marvel at the presentation, making you look like a design genius when really you just had fun with cookie cutters
  • It works for vegetarians and meat-eaters alike, satisfying everyone at the table
02 -
  • Cold cheese is non-negotiable. Room temperature brie will tear and frustrate you. Chill everything for 30 minutes and your cutting becomes meditation instead of struggle.
  • The dried fruits need to be pliable enough to cut but not so soft they stick to the cutter. Room temperature is the sweet spot—if they're hard from the fridge, let them sit out for five minutes first.
  • You're actually going to find yourself eating these little leaf scraps while you arrange, and that's not a failure—it's quality control and kitchen joy.
03 -
  • Invest in quality leaf-shaped cutters—they're cheap, come in sets, and suddenly you'll be cutting leaves into everything. Use them for sandwiches, scrambled eggs, even butter for special dinners.
  • If your cheese is crumbling, it's too cold or not cold enough (yes, really). Room temperature brie is ruined. Cheddar that's been in the freezer is too brittle. That middle ground—30 minutes cold—is where the magic lives.
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