How to Make a Cornucopia Charcuterie Board for Thanksgiving

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The cornucopia, often known as the “horn of plenty,” has long been a symbol of abundance and prosperity, representing a bountiful harvest and good fortune. Traditionally, it’s believed to bring health, success, and well-being to those who encounter it.

This Thanksgiving, why not create an edible version of this classic symbol, filled with an assortment of meats, cheeses, fruits, and snacks? Although the cornucopia may look intricate, it’s surprisingly easy to make, even for beginners. We’ll guide you through each step, from shaping and baking the puff pastry horn to artfully arranging the delicious components.

For the filling, we’ve chosen a selection of fall’s best offerings: two types of salami, soft and hard cheeses, fresh fruits like apples, figs, and plums, along with a crunchy nut mix. The addition of cookies and puff pastry leaves adds texture and charm. Though the arrangement may appear random, a little planning ensures everything is easy to grab and beautifully displayed.

Follow our simple instructions to create a show-stopping charcuterie board that will delight your guests and make your Thanksgiving table feel even more festive.

Ingredients:

For the Board

• one bunch each of dark and light grapes
• 1 1/3 cups coin cookies
• 3 chocolate coins
• 3 light figs
• 1/2 cup almond-hazelnut mix
• 2 ½ ounces light salami
• 2 ounces’ dark salami
• 10-11 mini mozzarella
• 4-5 slices soft cheese
• 1-ounce hard cheese
• 1 apple
• 3 plums
• 1 ripe peach

For the cornucopia:

• 1 pound frozen puff pastry
• 1 egg

Instructions:

1. Unroll about 10 feet of foil and shape it into a cone approximately 3.5 inches in diameter and 9.5 inches long. Fold in the narrow end to secure the shape.

1. Roll out the dough to a 1/4-inch thickness and cut it into even strips about two fingers wide. Starting at the narrow end of the foil cone, wrap the dough strips around the cone, overlapping each row slightly. Use egg white to seal the joints where the dough strips meet.
2. Leave the wide end of the cone uncovered so you can easily remove the foil later. Braid some dough strips to form a decorative edge and use the leftover dough to shape puff pastry leaves. Brush the entire dough-covered cone and the leaves with egg yolk.

1. Bake in the oven at 356°F until golden brown. Once baked, cool the cone on a rack and remove the foil.
2. Prepare the cheese by rolling soft cheese into thin slices and cutting hard cheese into bite-sized cubes.

1. Slice the apple into halves, then into thin wedges, and sprinkle with lemon juice to prevent browning.

1. Slice the plums, peaches, and figs into bite-sized pieces, and divide the grapes into small clusters.
2. Fill the horn with cookies and fruit, placing the apple slices inside the cornucopia. Set the horn on a serving board and arrange the salami, cheese, grapes, and puff pastry leaves around the horn. Position the remaining ingredients so they appear to spill out of the cornucopia.

Serve your charcuterie board as a festive centerpiece, perfect for Thanksgiving or any fall gathering. You can also wrap the board in plastic wrap for easy transport. Enjoy!

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