Cornucopia Charcuterie Board with Fresh and Savory Treats
This Cornucopia Charcuterie Board is a festive fall appetizer idea for Thanksgiving, Friendsgiving, or Christmas parties. This edible cornucopia, also known as the “horn of plenty,” is arranged on a board with fresh and savory treats. It’s an ideal finger food for the fall season.
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Serve these with my Mini Pumpkin Cheesecakes and Warm Apple Cinnamon Roll Bake — two perfect fall dessert recipes that pair beautifully with the Cornucopia Charcuterie Board.
How to Make Cornucopia Charcuterie Board
Ingredients you’ll need for cornucopia
Ingredients you’ll need for the board
Step-by-Step Guide
1. Unroll 2-3 meters of foil and shape it into a cone with a diameter of about 3.5 inches and a length of 9.8 inches. Bend the end to form a tip.
2. Roll out the puff pastry into a 1/4-inch layer and cut it into strips. Wrap these strips around the foil cone, starting from the narrow end and working towards the wider part. Overlap the strips and seal the joints with egg white.
Brush the whole cone with a beaten egg and bake at 356°F until golden brown. Let it cool on a rack, then carefully remove the foil. If you have extra dough, shape it into puff pastry leaves for an added touch.
3. Prepare the filling. Cut the cheeses into cubes and roll up the soft cheese slices.
4. Separate the grapes into small bunches, keeping their branches. Slice the apple and sprinkle with lemon juice to prevent browning. Cut the plums, peach, and figs into slices.
5. Assemble the board. Fill the cornucopia with a mix of cookies, fruit, and other goodies.
6. Place the filled horn on a serving board and arrange the salami, cheeses, and grapes around it.
7. Scatter the remaining ingredients so they appear to be spilling out of the cornucopia.
Serve and Enjoy!
Important Recipe Notes
- Make sure to shape the foil cone firmly and securely so the puff pastry holds its shape while baking. Use heavy-duty foil for best results.
- Keep the puff pastry chilled until ready to use. Work quickly to prevent it from becoming too soft or sticky.
- Brush the entire puff pastry cone evenly with beaten egg to achieve a beautiful golden-brown finish.
- Allow the baked cornucopia to cool completely before carefully removing the foil to avoid breaking the delicate pastry.
- To keep sliced fruits like apples looking fresh and prevent browning, toss them lightly with lemon juice just before assembling.
- Arrange ingredients artistically, varying colors and textures for a visually appealing presentation that mimics the traditional “horn of plenty” spilling over.
- You can bake the puff pastry cone a day ahead and store it in an airtight container to keep it crisp. Assemble the board just before serving to maintain freshness.
- You can swap or add seasonal fruits, nuts, cheeses, or meats based on your preference or what’s available locally.
Cornucopia Charcuterie Board
Ingredients
For Cornucopia:
- 2 sheets of puff pastry
- 1 whole egg
For the Board:
- 2 bunches of dark and light grapes
- 1 1/2 cups of coin cookies
- 3-4 chocolate coins
- 2-3 light figs
- 1/3 cup of almonds
- 2 ½ ounces of pink salami
- 2 ounces of red salami
- 10 mini mozzarella balls
- 4 slices of soft cheese
- 1 ounce of hard cheese
- 1 apple
- 3 plums
- 1 ripe peach
Instructions
- Unroll 2-3 meters of foil and shape it into a cone with a diameter of about 3.5 inches and a length of 9.8 inches. Bend the end to form a tip.
- Roll out the puff pastry into a 1/4-inch layer and cut it into strips. Wrap these strips around the foil cone, starting from the narrow end and working towards the wider part. Overlap the strips and seal the joints with egg white. Brush the whole cone with a beaten egg and bake at 356°F until golden brown. Let it cool on a rack, then carefully remove the foil. If you have extra dough, shape it into puff pastry leaves for an added touch.
- Prepare the filling. Cut the cheese into cubes and roll up the soft cheese slices.
- Separate the grapes into small bunches, keeping their branches. Slice the apple and sprinkle with lemon juice to prevent browning. Cut the plums, peach, and figs into slices.
- Assemble the board. Fill the cornucopia with a mix of cookies, fruit, and other goodies.
- Place the filled horn on a serving board and arrange the salami, cheeses, and grapes around it.
- Scatter the remaining ingredients so they appear to be spilling out of the cornucopia.
Check Out More Charcuterie Board Recipe Ideas!
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