Friendsgiving is a fun tradition worthy of indulging in–aim for a freewheeling potluck atmosphere so you can go deep on appetizers, finger foods and dips artfully arranged across a table. A festive charcuterie board takes the guesswork out of pairing by letting everyone choose their own adventure–whether that’s roasted sweet potato rounds topped with turkey and a dollop of cranberry for the perfect holiday bite, or a classic pairing of sharp Cheddar and fresh apple.
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 8 ounces garnet sweet potatoes, sliced into 1/4-inch-thick rounds
- Olive oil, for drizzling
- Kosher salt and freshly cracked black pepper
- 1/3 cup apricot jam
- 1 1/2 teaspoons Dijon mustard, plus more for serving
- 1 baguette, sliced
- 8 ounces aged Cheddar
- 8 ounces roasted turkey, thinly sliced
- 8 ounces Camembert
- 8 ounces salami, thinly sliced
- 8 ounces Asher blue cheese
- 5 ounces multi-seed crackers
- 1 Honeycrisp apple, thinly sliced
- 1/3 cup whole cranberry sauce
- 1/3 cup coarsely chopped walnuts
Instructions
- For the roasted sweet potato rounds: Preheat the oven to 425 degrees F.
- Put the sweet potato rounds on a baking sheet and generously drizzle with olive oil on both sides. Season with a generous pinch of salt and pepper. Roast, flipping halfway through, until tender and browned on both sides, 20 to 25 minutes. Place the sweet potatoes on a rack to cool.
- For the friendsgiving board: In a small serving bowl, combine the apricot jam and Dijon mustard. Add some plain Dijon mustard to a second small bowl for serving.
- Place a cornucopia basket on the corner of a large rectangular cutting board. Put the baguette slices, Cheddar, turkey, Camembert, salami, blue cheese and crackers in and around the cornucopia, allowing them to elegantly drape over the edge onto the board. On one corner of the board, lay the apple slices, sweet potato rounds and plain Dijon mustard with a spreading knife. On the opposite corner of the board, dollop the cranberry sauce. Arrange the walnuts next to the bowl of mustard-infused apricot jam, along with a knife for spreading. Place mini pumpkins and gourds in the empty spaces of the board to fill it with fun and festive flare.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 794 |
| Total Fat | 48 g |
| Saturated Fat | 21 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 17 g |
| Protein | 37 g |
| Cholesterol | 122 mg |
| Sodium | 1665 mg |
| Serving Size | 1 of 8 servings |
| Calories | 794 |
| Total Fat | 48 g |
| Saturated Fat | 21 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 17 g |
| Protein | 37 g |
| Cholesterol | 122 mg |
| Sodium | 1665 mg |