I live for a fall cheese board—and this one tops the rest thanks to bourbon crackling caramel.
This board is all about contrasts: creamy, salty cheeses paired with a sweet, crackling caramel and smoky honey roasted pepitas. It’s a simple idea that feels elevated and perfect for autumn entertaining.
We haven’t done a huge cheeseboard in a while, and making this one felt like a celebration. The caramel topping is the showstopper: it forms a delicate, slightly crisp layer over the cheese that you can slice through and spread on a cracker. Think of it like the same delicious balance you get when you top a wheel of brie with jam, but with a fun, crackling texture and a hint of bourbon.
Why the caramel works
The salty, creamy base of the cheese pairs beautifully with sweet caramel. Add a crunchy cracker and you have a perfect bite. Because the caramel is so flavorful and texturally interesting, I skip other sweet spreads like fig jam or honeycomb on this board—the crackling caramel is enough.
To make the caramel, simmer brown sugar, water and bourbon on the stovetop until bubbling, then let it cool for a minute before pouring it over the cheese wheels. It sets into a thin, crackly coating that still slices easily and twirls nicely on a cracker.
My favorite cheeses and additions
I like to include two creamier cheeses—brie and a creamy goat cheese are ideal. I also love a caramelized cheese such as gjetost for a warming fall flavor. But this is a flexible board: use the cheeses you love. A hard cheese like a manchego or a drunken goat will work just as well if you prefer more texture.
One of my favorite additions is smoky honey roasted pepitas. They bring a toasted crunch and a touch of sweetness and smoke that complements the caramel and cheese. I use the pepitas from my honeycrisp harvest salad recipe: roast them, let them cool, then break them into clusters and scatter them over the cheeses or around the board.
I often include sweet-and-spicy nuts as well—pecans are traditional, but walnuts are excellent if you don’t have pecans on hand. The clusters of pepitas mean I usually skip other nuts like marcona almonds for this board, though they’re always a lovely option.
If you’re looking for an easy, showstopping appetizer for a cozy night or a fall gathering, this should be dinner tonight. The combination of creamy cheese, crackling caramel, smoky pepitas, fruit, salami and crackers is irresistible.
Fall Cheese Board with Bourbon Crackling Caramel
Autumn Cheese Board with Bourbon Crackling Caramel
Ingredients
- 1 wheel brie cheese
- 1 wheel goat cheese
- 1 block gjetost (caramelized cheese)
- salami slices
- baguettes and crackers
- apple wedges
- grapes
- figs
Smoky honey roasted pepitas
- 1/2 cup pepitas
- 1/2 tablespoon coconut oil
- 2 to 3 tablespoons honey
- 1/4 teaspoon smoked paprika
- pinch salt
Bourbon crackling caramel
- 1/2 cup brown sugar
- 2 tablespoons bourbon
- 2 tablespoons water
Instructions
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Note: you can prepare the pepitas ahead of time. Assemble the board fully, then make the caramel just before serving, as it takes only about five minutes and should be poured over the cheese shortly after making.
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Arrange cheeses in the center of the board and surround them with fruit, crackers, salami and baguette slices. Pour the slightly cooled caramel over the cheese wheels and sprinkle or scatter pepita clusters across the board.
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Serve immediately and enjoy.
Smoky honey roasted pepitas
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. Microwave coconut oil and honey together until melted, about 30 seconds. Toss pepitas with the honey mixture, smoked paprika and a pinch of salt in a bowl. Spread onto the baking sheet, keeping them close so they form clusters.
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Bake for 10 to 15 minutes, or until golden. Remove from the oven, toss gently, and let cool completely before breaking into clusters.
Bourbon crackling caramel
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Combine brown sugar, bourbon and water in a saucepan over medium heat. Whisk until the sugar dissolves, then bring to a gentle boil. Let it bubble for about 5 minutes, brushing down the sides if needed.
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Remove from heat and let cool for 1 to 2 minutes, then pour carefully over the cheese wheels. The caramel will set into a thin, crackling coating.
Notes
Did you make this recipe?
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Just add a chilled glass of pinot noir and enjoy.