The first of Five Halloween Meat and Cheese Boards I have coming to you this month! I particularly love this one because it's so dainty and beautiful. It could also be stretched on to use for Thanksgiving if you don't have a reason to make it for Halloween. Or make it for both! For crying out loud, it's ALL PUMPKIN!!!
Pumpkin Baked Brie:
- Brie cheese wheel
- Pumpkin Butter
- Ground cinnamon
Nutty Pumpkin Goat Cheese:
- Goat Cheese log
- Candied or Praline walnuts or pecans
- Pumpkin pie spice
Pumpkin Seed Smoked Gouda:
- Smoked Gouda chunk or wheel
- Toasted pepitas
- Pure maple syrup
- 4 ounces Mascarpone cheese
- 2 heaping tablespoons pumpkin puree
- 2 tablespoons (or to taste) maple syrup
- 1 teaspoon pumpkin pie spice
- Pumpkin trail mix (I got mine at Target)
- Pumpkin butter or jelly
- Candied ginger slices (nut and wellness aisle of the grocery store)
- Pitted dates
- Extra pepitas
- Extra candied/praline nuts
- Whole grain or Flax Seed crackers
- Cinnamon crackers (Blue Diamond Honey Nut Thins are to die for)
- Rosemary sprigs
- Mini pumpkins or gourds
Bake Brie for 5 to 10 minutes at 350 degrees until soft but not oozing. Top with a heavy dollop of pumpkin butter and sprinkle with cinnamon. Set aside.
Place Goat cheese on a plate. In a food processor combine about 1/4 cup of the candied nuts with about 1/2 teaspoon of pumpkin pie spice until it turns to a dusty crumble. Pour over the goat cheese and roll cheese in the nuts until completely covered. Set aside.
Place Smoked Gouda in a plate, top with pumpkin seeds and drizzle with maple syrup. Set aside.
In a bowl, stir together the Mascarpone, pumpkin purée, maple syrup, and pumpkin pie spice. Spoon into a small white, brown, or copper bowl and sprinkle with pumpkin pie spice.
Put ingredients such as nuts, pepitas, and pumpkin butter in small bowls. Arrange cheeses and accompaniments on a marble, white, or copper platter - or a mixture of all - it's fun to stack and get creative. Add cheese knives and serve.