Holiday and fall entertaining requires cheese boards galore! We’re embracing a seasonal color palette with this board that is sure to make you swoon. The star of the show? Koru Apples! This natural cross between Fuji and Braeburn apples are bright in flavor and crunchy in texture, but the best part of this variety is that they don’t brown when you slice them so you can go ahead and put them out on your cheese board without fear of oxidation. The sweet flavor of Koru apples has been compared to Honeycrisp and Fuji... but better! To carry on with our seasonal holiday theme, the blush and ruby tones of the Koru apples work perfectly with festive entertaining!
A variety of cheddars and gouda fill this board and making it primed to be topped with jam, honey, and a homemade salted sage caramel. The combo of apple pie and cheddar is a national treasure, so if you’ve never experienced the nirvana of sweet apples and caramel with salty, sharp cheddar, here’s your chance!
Whether you serve as an appetizer or in lieu of dessert, this spread will help you lean into the comfort foods of the season!
- Koru Apples, cored and sliced
- Sharp cheddar, sliced
- Aged cheddar, sliced
- Brie, cut into wedges
- Aged Gouda, sliced
- Walnuts, toasted
- Apricot jam
- Cranberry jam
- Salted Sage Caramel, (recipe below)
- Rosemary crackers
- Nut and fruit crackers
On a large cutting board arrange apples, cheese, prosciutto, and walnuts. Place honeycomb, jams, and caramel in bowls and place on board. Fill any holes with crackers, then serve.
For the Salted Sage Caramel
- 1 cup granulated sugar
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1/ 2 teaspoon kosher salt
- 1 sprig of fresh sage
In a medium saucepan combine sugar with ¼ cup water over medium-high heat. Cook, without stirring, until amber in color, 6-8 minutes. Stir in remaining caramel ingredients until incorporated. Remove from the heat and let cool completely, then discard sage sprig.