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Fall Charcuterie Board - featured image

Fall Charcuterie Board with Cinnamon Honey Whipped Ricotta

  • Author: Olivia
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

A naturally gluten-free and dairy-free fall charcuterie board featuring a rich, spiced cinnamon honey whipped ricotta made from cashews and almonds, paired with seasonal fruits, nuts, and cured meats.

Ingredients

Scale
  • 1 cup raw cashews (140g)
  • 1/2 cup raw almonds (60g)
  • 1/4 cup full-fat canned coconut milk (60ml)
  • 2 tbsp lemon juice (30ml)
  • 2 tbsp maple syrup (30ml)
  • 1 tsp ground cinnamon (2.5g)
  • 1 tbsp honey (20g) for drizzling
  • 1 package gluten-free crackers (approx. 200g)
  • 4 oz prosciutto or turkey slices (115g)
  • 1/2 cup roasted salted almonds (60g)
  • 2 large fresh figs or 1 large apple (approx. 200g)
  • 1/4 cup dried cranberries (30g)
  • 1 large carrot (100g)

Instructions

  1. Soak raw cashews and almonds in boiling water for at least 30 minutes to soften. Drain and rinse well.
  2. In a high-speed blender, combine drained nuts, thick coconut milk, lemon juice, maple syrup, and cinnamon.
  3. Blend on low then high for 2-3 minutes until the mixture is smooth, fluffy, and holds peaks. Add more coconut milk if too thick.
  4. Transfer the whipped mixture to a bowl, cover, and refrigerate for at least 15 minutes to firm up.
  5. Place small bowls of the whipped ricotta on a large board or platter. Drizzle generously with honey and a pinch of cinnamon.
  6. Arrange gluten-free crackers around the bowls.
  7. Fan out prosciutto or turkey slices in small piles near the crackers.
  8. Scatter roasted almonds and dried cranberries in empty spaces.
  9. Slice apples or figs and tuck them into the board.
  10. Add carrot sticks for height and color. Adjust arrangement as needed.

Notes

Ensure nuts are soaked well for a smooth texture. Use full-fat canned coconut milk, not carton milk. Assemble the board just before serving to prevent crackers from getting soggy. Apples can be tossed in lemon juice to prevent browning. The whipped ricotta can be made up to 24 hours in advance.

  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: Varies by component,
  • Calories: 180
  • Sugar: 10
  • Sodium: 5
  • Fat: 14
  • Carbohydrates: 12
  • Fiber: 2
  • Protein: 4

Keywords: gluten-free, dairy-free, vegan, charcuterie board, fall recipes, cashew ricotta, cinnamon honey, party appetizer, nut cheese

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Find it online: https://fooduku.com/fall-charcuterie-board-gluten-free-and-dairy-free-yet-delicious/