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Home Herfst borrelplank met vijgen, noten en kaas

Autumn Aperitif Vegetarian Shareable Festive Quick Seasonal

An autumn aperitif calls for flavours that suit the season: ripe figs, creamy cheese, crunchy nuts and a touch of honey. Arrange everything on a beautiful sharing board and you’ll have a table that looks festive within fifteen minutes without spending hours in the kitchen.

This isn’t a recipe with complicated steps, but an arrangement you can completely adapt to your own taste. Add what you enjoy, swap the cheeses and make it your aperitif.

x_ckl_recipe_markerAutumn sharing board with figs, nuts and cheese A richly filled autumn sharing board with seasonal flavours like figs, walnuts, honey and hearty cheeses. Perfect for a cosy evening with friends or family. How to make an autumn sharing board? Aperitif Dutch 4 to 6 people 15 min 7 min 25 min

Cut the aged cheese and the brie into bite-sized pieces or slices. Let the brie come to room temperature so it’s nice and soft and spreadable.
Cut the figs in half and place them in a small pan over medium heat. Add one tablespoon of honey and cook them 2 to 3 minutes until they lightly caramelize. Remove from the heat and let cool.
Toast the walnuts and pecans in a dry frying pan over medium heat for 2 minutes. Shake the pan regularly so they don’t burn. Remove from the heat and let cool.
Slice the baguette into pieces about 1 cm thick. Brush them lightly with olive oil and toast them in a grill pan or in the oven at 200°C for 5 to 7 minutes until crispy.
Place the sliced cheeses on the board first and spread them out. Fill the open spaces with the figs, grapes, nuts and the toasted bread slices.
Add small bowls with olives, fig jam or chutney and the remaining honey. Scatter some fresh sprigs of thyme and rosemary over the board for a pretty autumn look.
Bring the board to the table, pour the wines or apple cider and enjoy together.

Autumn Aperitif Vegetarian Shareable Festive Quick Seasonal 150 g aged cheese 1 whole brie (approx. 250 g) 100 g blue cheese 4 fresh figs 150 g blue grapes 80 g walnuts 60 g pecans 1 baguette 3 tbsp honey 2 tbsp olive oil 100 g olives (mixed) 1 jar fig jam or autumn chutney Fresh thyme and rosemary, to taste Pinch of coarse sea salt A few slices of cured sausage or salami (optional) Sharing board or large serving platter Small frying pan Grill pan or baking sheet Sharp knife Cutting board Small bowls Cheese knife Drinking board shot Top 10 Wine Glasses top-10-wine-glasses Cheese knife cheese-knife Top 10 Beer Glasses 10-beer-glasses Cosy & Trendy Rotating Tray / Lazy Susan Bamboo ø 50 cm Cosy & Trendy ["Draaiplateau"] Cheese board with honey, walnuts and fig jam foodies-kaasplank-met-honing-walnoten-en-vijgenjam Autumn Mulled Bock Beer with Cinnamon and Orange foodies-herfst-bockbier-gluhbier-met-kaneel-en-sinaasappel Herfst muffins met pompoen en walnoten foodies-herfst-muffins-met-pompoen-en-walnoten Watermelon Spritz with Mint and Lime foodies-watermeloen-spritz-met-munt-en-limoen

Recipe

Autumn sharing board with figs, nuts and cheese

A richly filled autumn sharing board with seasonal flavours like figs, walnuts, honey and hearty cheeses. Perfect for a cosy evening with friends or family.

Course	Aperitif
Kitchen	Dutch
Servings	4 to 6 people

Preparation time

Preparation time	15 min
Time in oven	7 min
Total	25 min

Equipment

Sharing board or large serving platter
Small frying pan
Grill pan or baking sheet
Sharp knife
Cutting board
Small bowls
Cheese knife

Ingredients

150 g aged cheese
1 whole brie (approx. 250 g)
100 g blue cheese
4 fresh figs
150 g blue grapes
80 g walnuts
60 g pecans
1 baguette
3 tbsp honey
2 tbsp olive oil
100 g olives (mixed)
1 jar fig jam or autumn chutney
Fresh thyme and rosemary, to taste
Pinch of coarse sea salt
A few slices of cured sausage or salami (optional)

How to make an autumn sharing board?

Cut the aged cheese and the brie into bite-sized pieces or slices. Let the brie come to room temperature so it’s nice and soft and spreadable.
Cut the figs in half and place them in a small pan over medium heat. Add one tablespoon of honey and cook them 2 to 3 minutes until they lightly caramelize. Remove from the heat and let cool.
Toast the walnuts and pecans in a dry frying pan over medium heat for 2 minutes. Shake the pan regularly so they don’t burn. Remove from the heat and let cool.
Slice the baguette into pieces about 1 cm thick. Brush them lightly with olive oil and toast them in a grill pan or in the oven at 200°C for 5 to 7 minutes until crispy.
Place the sliced cheeses on the board first and spread them out. Fill the open spaces with the figs, grapes, nuts and the toasted bread slices.
Add small bowls with olives, fig jam or chutney and the remaining honey. Scatter some fresh sprigs of thyme and rosemary over the board for a pretty autumn look.
Bring the board to the table, pour the wines or apple cider and enjoy together.

Cooking mode Prevents your screen from going to sleep

A turntable on the table makes this sharing board even cozier. You can rotate each dish, sauce and snack toward you in one motion, without reaching across the table. Ideal if you’re sitting with a larger group and want to share everything easily.

Feel free to swap the cheeses for what you find at the cheesemonger. A nicely aged Gouda, a soft goat cheese or a smoked variety all pair well with the autumn flavours on this board. Make it just the way you like it.

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