Thanksgiving Leaf Fall Snack (Printable Version)

A colorful autumn board with leaf-shaped cheeses, dried fruits, crackers, and nuts arranged in warm fall hues.

# What You'll Need:

→ 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)

# How-To Steps:

01 - Using small leaf-shaped cookie cutters, cut slices of cheddar, gouda, and brie into assorted leaf shapes.
02 - Press the same cutters gently into large crackers, dried apricots, mango, and figs to create leaf shapes; reserve small scraps for snacking or garnish.
03 - Place the leaf-shaped cheeses, crackers, and dried fruits randomly across a large wooden board or platter, forming a scattered falling leaves effect in warm brown, red, and orange tones.
04 - Fill gaps with nuts, dried cranberries, and thinly sliced fresh apple and pear, fanning them out to add texture and vibrant color.
05 - Garnish with rosemary sprigs for a fresh, aromatic touch. Serve immediately or cover and refrigerate until ready to serve.

# Tips for Success:

01 -
  • It's a showstopper that requires zero cooking skills and minimal kitchen heat, leaving your oven completely free for the turkey.
  • Guests are genuinely delighted by the leaf shapes, which somehow make cheese and crackers feel like you've spent hours on the details.
  • You can prepare it entirely ahead of time, transform it from fridge to table in seconds, and steal a quiet moment to yourself before the chaos begins.
02 -
  • Don't cut the fresh fruits until right before serving or they'll oxidize and brown, which is the one thing that makes this gorgeous board look less than fresh.
  • Cookie cutter choice is everything, I learned this the hard way by attempting tiny intricate cutters that got stuck. Stick to small and medium leaf shapes that are simple enough to cut but distinctive enough to be unmistakable.
  • Cheese cuts better when it's cool but not cold. Pull your cheeses out of the fridge about twenty minutes before cutting for cleaner shapes. Brie requires the most patience, work quickly but don't rush.
03 -
  • The secret to perfect leaf shapes is even pressure with the cutter straight down, never twist or wiggle, just press and lift cleanly. Practice on a piece of cheese before you begin if you're nervous.
  • Chill your wooden board in the refrigerator for thirty minutes before arranging if your kitchen is warm, it keeps the cheese from softening and gives you more working time.
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