Description

This Autumn Cheese Board with Bourbon Crackling Caramel is a delightful and elegant appetizer featuring a selection of cheeses, fresh fruits, and savory accompaniments. The board highlights caramel cheese alongside brie and goat cheese, paired with smoky honey roasted pepitas and a luscious bourbon-infused caramel drizzle. Perfect for fall gatherings, this recipe combines sweet, smoky, and savory flavors in a visually stunning presentation.

Ingredients

Scale

Cheeses & Charcuterie

1 wheel brie cheese
1 wheel goat cheese
1 block ski queen gjetost cheese (caramel cheese)
Salami slices, as desired

Accompaniments

Baguettes and crackers, as needed
Apple wedges, to taste
Grapes, to taste
Figs, to taste

Smoky Honey Roasted Pepitas

½ cup pepitas
½ tablespoon coconut oil
2 to 3 tablespoons honey
¼ teaspoon smoked paprika
Pinch of salt

Bourbon Crackling Caramel

½ cup brown sugar
2 tablespoons bourbon
2 tablespoons water

Instructions

Prepare the smoky honey roasted pepitas. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a microwave-safe bowl, melt together the coconut oil and honey for about 30 seconds. Stir the pepitas into this mixture along with a pinch of salt and smoked paprika. Spread the pepitas on the baking sheet in a single layer but keep them clustered so you can break them apart after baking.
Bake the pepitas. Place the tray in the oven and bake for 10 to 15 minutes or until the pepitas turn golden. Remove from the oven and gently toss them to ensure even cooking. Let the pepitas cool completely to harden before breaking them into clusters.
Make the bourbon crackling caramel. In a saucepan over medium heat, combine the brown sugar, bourbon, and water. Whisk continuously until the sugar fully dissolves. Bring the mixture to a boil and allow it to simmer gently for about 5 minutes, keeping it just bubbling. Occasionally brush down the sides of the pan with a pastry brush to prevent crystallization.
Cool the caramel slightly. Remove the saucepan from heat and let the caramel cool for 1 to 2 minutes so it thickens slightly but is still pourable.
Assemble the cheese board. Arrange the brie, goat cheese, and gjetost in the center of your serving board. Surround the cheeses with salami slices, baguette pieces, crackers, apple wedges, grapes, and figs, creating an inviting and colorful layout.
Drizzle the caramel over the cheese. Pour the slightly cooled bourbon caramel over the cheese wheels, allowing the caramel to cascade down the sides.
Sprinkle the pepitas clusters. Scatter the smoky honey roasted pepitas clusters over the cheese and around the board to add texture and flavor accents.
Serve the board. Present the cheese board immediately to enjoy the caramel’s crackling texture and the full spectrum of flavors. Guests can pair their selections with crackers, fruits, and salami for a rich autumnal tasting experience.

Notes

You can prepare the smoky honey roasted pepitas a day ahead and store them in an airtight container to save time.
Assemble the cheese board just before serving to maintain freshness and the perfect texture of the caramel.
Adjust the amount of bourbon in the caramel according to taste preference; reduce if serving to children.
Use parchment paper or a silicone mat on the baking sheet to prevent sticking of the pepitas.
Serve with additional honey or mustard on the side for extra condiment options if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: Autumn cheese board, bourbon caramel, pepitas, cheese platter, appetizer, fall recipe, gjetost, brie, goat cheese