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Sarah Mason
Course Appetizer


For the Cheese Board:

  • Stuffed olives
  • Jam for spreading on crackers
  • Grapes
  • Castello cheese I used creamy Havarti and aged Havarti
  • Folie à Deux wine from Sonoma Country, California
  • Crackers like Lesley Stowe Raincoast crisp crackers and veggie flats
  • Rosemary sprigs optional, for garnish

For the Spiced Pecans:

  • 1/2 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 egg white
  • 1 tablespoon pure vanilla extract
  • 3 cups pecans halves


Make the pecans

  • Preheat oven to 250F. Cover a baking sheet with parchment paper.
  • In a bowl, combine sugar, pumpkin pie spice and salt. In a separate bowl, beat egg white and vanilla until foamy. Add the pecans and toss to coat. Add the spice mixture and stir to coat.
  • Spread pecans in a single layer on the prepared baking sheet. Bake for 1 hour, stirring once. Cool and break apart. Can be stored up to 2 weeks in an airtight container.

Assemble the board

  • It's best to assemble the cheese board just before serving. Lay out all cheese board ingredients and garnish with rosemary sprigs. I like to cut a few slices of cheese but leave the rest in a block with a cheese knife for guests to cut themselves.