Cornucopia Charcuterie Board
Elevate your holiday table with this Cornucopia Charcuterie Board. A puff pastry cornucopia filled with seasonal fruits, cheeses, nuts, and meats creates a festive and delicious centerpiece. Perfect for Thanksgiving or any fall gathering!
Print Recipe
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.