Thanksgiving Cornucopia Charcuterie Board
Thanksgiving is a wonderful time to gather together for a meal and a time of giving thanks. The cornucopia is a traditional symbol of Thanksgiving, and is often used as décor, but have you ever made an edible cornucopia? Now you can with this cornucopia charcuterie board. It can serve as a fun visual reminder of all the blessings you share as you share a meal with family members or host a “friendsgiving.”
While it’s tradition to set a lavish table with everything from roast turkey and mashed potatoes to cranberry sauce and pumpkin pie, this cornucopia charcuterie board will add a bit of pizzazz to your usual dishes.
The cornucopia is a symbol of abundance, often equated with the fall harvest and the blessings that we share during this time of year. Transforming the traditional symbol into a cornucopia charcuterie board will give you something fun and unique to prepare with your kids and serve on Thanksgiving.
While it looks like a challenging and complex creation, this cornucopia charcuterie board isn’t actually too difficult! The centerpiece is a horn baked from puff pastry (can’t get much easier than that, right?).
Other than that, you can have at it with what you put in the charcuterie board itself. For our recipe, we added two types of salami, cheese, nuts, and various fruits and berries. You can complete the board with saltine crackers, cookies, and even chocolate coins in gold wrappers.
Ingredients for the Cornucopia Charcuterie Board:
For the cornucopia
- 1 pound of puff pastry
- 1 egg
For the charcuterie board
- 2 oz light salami
- 2 oz dark salami
- 8-10 mozzarella pearls
- 4 oz. Edam or gouda cheese
- 4 thin slices Swiss cheese
- 1 red apple
- 3 plums
- 1 peach
- 1 bunch of dark grapes
- 1 bunch of light grapes
- 1-2 dozen cookies and/or crackers
- 3-6 chocolate coins
- 2 figs
- 1/3 cup almonds
How to Make Your Cornucopia Charcuterie Board
Step 1:
First, prepare a crumpled foil mold in the shape of a cone 3.5 inches in diameter and 10 inches long. Curl the “tail” so that you get a realistic horn. Oil the mold to allow for easy removal of the bread later.
Step 2:
Cut the puff pastry into strips. It should be rolled out to 1/4 inch thickness. Using one strip at a time, wrap it around the mold starting at the narrow end. Continue wrapping the strip, shifting toward the wide end. Make sure they slightly overlap.
Weave a braid with three strips to make a border for the wide end. Make sure you have enough of the crumpled foil at the top so it can be easily removed.
You can cut fall leaves from the scraps and bake them. Brush all sides of the horn with egg yolk and bake in the oven until golden at 365°F.
After baking, wait until it’s cool to remove the foil.
Step 3:
Dice the hard Edam cheese into bite-sized pieces.
Step 4:
Remove the cores from the fruit and cut them into slices. Pay special attention to the apples. After slicing, splash them generously with lemon juice to prevent darkening.
Step 5:
Place the sliced apple and plums in the horn. On the edge, arrange the crackers, cookies, and salami. On both sides you’ll want to arrange the bunches of grapes, puff leaves, and chocolate coins. Arrange the rest of the ingredients – cheese, nuts, and fruit in random order.
Enjoy the reaction you get when setting your cornucopia charcuterie board on the table this Thanksgiving!
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Thanksgiving Cornucopia Charcuterie Board
Description
The cornucopia is a traditional symbol of Thanksgiving, and is often used as a sort of décor for the holiday, but have you ever made an edible cornucopia? Now you can with this tantalizing cornucopia charcuterie board.
Ingredients
For the cornucopia
- 1 pound of puff pastry
- 1 egg
For the board
- 2 oz light salami
- 2 oz dark salami
- 8–10 mozzarella pearls
- 4 oz. sliced cheese (gouda, provolone, Swiss)
- 2 oz. Edam cheese
- 1 red apple
- 3 plums
- 1 large peach
- 1 bunch of dark grapes
- 1 bunch of light grapes
- 1 cup of cookie dough
- 3 chocolate coins
- 2 figs
- 1/3 cup almonds
Instructions
- First, prepare a crumpled foil mold in the shape of a cone 3.5 inches in diameter and 10 inches long. Curl the “tail” so that you get a realistic horn. Oil the mold to allow for easy removal of the bread later.
- Cut the puff pastry into strips. It should be rolled out to 1/4 inch thickness. Using one strip at a time, wrap it around the mold starting at the narrow end. Continue wrapping the strip, shifting toward the wide end. Make sure they slightly overlap.
- Weave a braid with three strips to make a border for the wide end. Make sure you have enough of the crumpled foil at the top so it can be easily removed.
- You can cut fall leaves from the scraps and bake them. Brush all sides of the horn with egg yolk and bake in the oven until golden at 365°F. After baking, wait until it’s cool to remove the foil.
- Dice the hard Edam cheese into bite-sized pieces.
- Remove the cores from the fruit and cut them into slices. Pay special attention to the apples. After slicing, splash them generously with lemon juice to prevent darkening.
- Place apples, plums and grapes in the horn. On the edge, arrange the cookies, salami. On both sides arrange bunches of grapes, puff leaves and chocolate coins. Arrange the rest of the components – cheese, nuts and fruit in random order.
