Let’s not make this difficult.

Think of building a cheese board like an art project there’s no perfect way to do it. Just go with the flow, trust your eye, and fill the board in layers until it feels full, cozy, and inviting.

I’ve been obsessed with red Zinfandel lately, so I grabbed the Trader Joe’s Reserve Zinfandel to sip while I built this board.

If you’ve never tried their Reserve line, it’s basically Trader Joe’s “hidden gems” shelf. Affordable, smooth, and honestly tastes way more expensive than it is.

Ingredients:

0.5x

1x

2x

4x

Cheeses

•   Double Cream Gouda (TJ's Brand) (buttery, mild, ultra-creamy)
•   Caramelized Onion Cheddar (sweet, sharp + fall ready, and it also taste like French onion soup)
•   Syrah-Soaked Toscano Cheese (creamier parmesan with a wine kissed rind)

Meats

•   Calabrese Salami
•   Prosciutto di Parma

Produce & Extras

•   Green + red grapes
•   Honeycrisp apple slices
•   Pear Slices
•   Rosemary Springs
•   Rose Marcona almonds
•   Mini fall choclates (optional, but cute)

Crackers

•   Water crackers
•   Fig & Olive Crisps

1. Start with your cheeses – place them in 3 separate corners to anchor your board.

2.Add your meats – fold or ribbon the prosciutto + salami for volume.

3.Place fruits next – fan your apples and pears, fill gaps with grapes.

4.Add your crackers in small stacks around the edges.

5.Finish with almonds + rosemary sprigs for color, aroma, and fullness.

6.Add fall candies or décor for a seasonal touch.