Name: Autumn Cheese Board with Bourbon Caramel and Smoked Papitas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 wheel brie cheese; 1 wheel goat cheese; 1 block ski queen gjetost cheese (caramel cheese); Salami slices, as desired; Baguettes and crackers, as needed; Apple wedges, to taste; Grapes, to taste; Figs, to taste; ½ cup pepitas; ½ tablespoon coconut oil; 2 to 3 tablespoons honey; ¼ teaspoon smoked paprika; Pinch of salt; ½ cup brown sugar; 2 tablespoons bourbon; 2 tablespoons water

Introduction

This Autumn Cheese Board with Bourbon Crackling Caramel is a perfect centerpiece for any cozy gathering. Featuring a mix of creamy cheeses, fresh fruit, smoky honey roasted pepitas, and a rich bourbon caramel drizzle, it delivers a delightful balance of flavors and textures that celebrate the season.

A large white board with many different foods arranged closely together shows layers of thin round slices of red and dark brown salami on the right, topped with small bunches of dark purple grapes and whole green and purple figs. To the left, slices of light beige French baguette and darker seeded whole grain bread overlap in rows. Many creamy white and orange cheeses, some topped with golden brown nuts and seeds in sticky honey glaze, form thick layers in the center. Small whole red apples and sliced apple wedges add bright red color around the cheeses. Near the bottom left, a small white bowl filled with green olives sits next to scattered round brown cookies with bits of nuts or chocolate. A woman's hand reaches in holding a long knife with a black and gold handle, touching a cluster of grapes and apple slices. The whole display sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 wheel brie cheese

1 wheel goat cheese

1 block ski queen gjetost cheese (caramel cheese)

Salami slices

Baguettes and crackers

Apple wedges

Grapes

Figs

1/2 cup pepitas

1/2 tablespoon coconut oil

2 to 3 tablespoons honey

1/4 teaspoon smoked paprika

Pinch of salt

1/2 cup brown sugar

2 tablespoons bourbon

2 tablespoons water

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a microwave-safe bowl, combine coconut oil and honey; microwave until melted, about 30 seconds. Stir in pepitas, salt, and smoked paprika, then spread the mixture onto the baking sheet, keeping the pepitas clustered.

Step 2: Bake the pepitas for 10 to 15 minutes until golden. Remove from the oven, toss slightly, and let cool completely before breaking into clusters.

Step 3: In a saucepan over medium heat, combine brown sugar, bourbon, and water. Whisk until the sugar dissolves, then bring to a gentle boil. Let it bubble for 5 minutes, occasionally brushing down the sides with a pastry brush to prevent crystallization.

Step 4: Remove the caramel from heat and let it cool for 1 to 2 minutes.

Step 5: Arrange the cheeses in the center of a large board. Surround with salami slices, baguette pieces, crackers, apple wedges, grapes, and figs.

Step 6: Pour the slightly cooled bourbon caramel evenly over the cheese wheels.

Step 7: Sprinkle the honey roasted pepita clusters over and around the board.

Step 8: Serve immediately to enjoy the full contrast of flavors and textures.

Tips & Variations

You can prepare the smoky honey roasted pepitas a day ahead and store them in an airtight container for convenience.

Substitute bourbon with dark rum or apple brandy for a different but complementary caramel flavor.

Include other seasonal fruits like pears or pomegranate seeds to enhance the autumnal theme.

Use a pastry brush to carefully coat the saucepan sides while making caramel to avoid crystallization and ensure smooth texture.

FAQs

Can I make the bourbon caramel without alcohol?

Yes, you can omit the bourbon and replace it with an equal amount of water or apple juice. The caramel will still be delicious but without the bourbon flavor.

How do I prevent the caramel from hardening too quickly on the cheese?

Pour the caramel slightly cooled but still pourable to allow it to gently coat the cheese without hardening immediately. Serve the cheese board soon after drizzling for the best texture.