toddler charcuterie boards may seem like something you can only prep + feed your kids at home, but we love to test the bounds of just how far it can go.

over fall break we traveled to a nearby state park where we enjoyed our first taste of camping as a family. i grew up camping in a tent every october with my mom + two brothers, but finding a more elevated experience of camping, “glamping” was a first for all of us.

with the goal of keeping meals as low key as possible + in the spirit of doing as little as possible instead of worrying about grilling over flame or cooking with propane, it was an easy decision to gather provisions for our favorite fall board to put together at the campsite. knowing how delicious these flavors were the last time we made it, we thought it might also be a hit with the kids…+ it was!

building blocks:
apples, sliced
pears, sliced
honeycomb
blue cheese crumbles
smoked mixed nuts, we love dry-roasted maple almonds from tj’s!
figs, couldn’t find any for this trip, but planning to feature these on boards more.
focaccia bread, we chose sun-dried tomato + mozzerella loaf from tj’s for this trip.

+ our favorite additions:
prosciutto, a family favorite when warmed into little “nests”; at the campground we roasted pieces over the fire in lieu of using an oven.
grapes, red compliments these flavors best

directions:
– we used smaller boards for our packing purposes; this also makes new foods + flavors a little less intimidating to our young eaters.
– the recipe seen in platters & boards suggests tossing the fruit slices in some lemon juice to prevent browning.
– place honey/comb in a dish
– arrange the board with fruit slices, nuts, blue cheese crumbles, figs + bread
– if serving with cider, it’s always better warmed up + a cinnamon stick brings an added layer of cozy.