Description

This Thanksgiving cheese board features creamy and aged Havarti cheeses paired with pumpkin spiced pecans, grapes, and crackers, making it a delightful centerpiece for your holiday gathering.

Ingredients

Units Scale

1 cup pecans
1/4 cup sugar
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
1 egg white
1 teaspoon vanilla extract
Stuffed olives
Jam (for spreading on crackers)
Grapes
Castello Aged Havarti cheese
Castello Creamy Havarti cheese
Folie à Deux wine (from Sonoma County, California)
Crackers (such as Lesley Stowe Raincoast crisps)

Instructions

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a small bowl, combine 1/4 cup sugar, 1 tablespoon pumpkin pie spice, and 1/4 teaspoon salt. Set aside.
In a separate bowl, beat 1 egg white and 1 teaspoon vanilla extract until foamy.
Add 1 cup of pecans to the egg white mixture, stirring to coat the pecans evenly.
Sprinkle the sugar and spice mixture over the pecans, stirring until the pecans are well coated.
Spread the pecans in a single layer on the prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes, until the pecans are dry and toasted.
To assemble the cheese board, arrange the baked pumpkin spiced pecans, stuffed olives, grapes, and crackers around the Castello Aged Havarti and Creamy Havarti cheeses.
Serve with jam for spreading on crackers and a glass of Folie à Deux wine.

Notes

For best results, use a mix of creamy and aged Havarti for a variety of textures and flavors. The pumpkin spiced pecans can be made ahead and stored in an airtight container for up to a week. Pair the cheese board with either red or white wine to complement the flavors. The Lesley Stowe Raincoast crisps are sturdy and flavorful, perfect for pairing with cheese and spreads.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 10 grams
Sodium: 200 mg
Fat: 18 grams
Carbohydrates: 20 grams
Fiber: 3 grams
Protein: 8 grams
Cholesterol: 15 mg