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Best Game Day Football Charcuterie Board with Pretzels

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This Game Day Football Charcuterie Board with Pretzels and Cheese is a quick, easy, and crowd-pleasing spread built around the perfect partnership of warm soft pretzels and cheese. It’s the ultimate snackable, shareable board for football season that looks impressive but comes together in under 15 minutes.

Ingredients

Scale
  • 1 package frozen soft pretzels (preferably Superpretzel brand)
  • Coarse sea salt for sprinkling (Maldon if available)
  • 2 tablespoons melted unsalted butter for brushing after baking
  • 8 ounces sharp white cheddar, cubed (Cabot or Tillamook)
  • 6 ounces smoked gouda, sliced or cubed
  • 4 ounces brie, left whole or halved
  • 4 ounces cream cheese, softened
  • 1/2 cup whole grain mustard (Grey Poupon or Maille)
  • 1/4 cup honey (local honey preferred)
  • 1/4 cup beer cheese dip (store-bought)
  • 2 tablespoons spicy brown mustard
  • 1 cup mini pretzel twists
  • 1/2 cup salted roasted almonds
  • 1/2 cup honey-roasted peanuts
  • 1 large Granny Smith apple, sliced
  • 1 cup seedless red grapes, washed and left in small clusters
  • Small bunch of fresh rosemary or thyme for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Take your cream cheese out of the fridge to soften. Arrange your small bowls on the counter.
  2. Place the frozen soft pretzels on the prepared baking sheet, leaving about 2 inches between each one. Bake according to package directions, usually 10-12 minutes, until golden brown and puffed. While they bake, melt your butter in a small microwave-safe bowl.
  3. While the pretzels are baking, fill your small bowls. Spoon the whole grain mustard into one bowl. Pour the honey into another. Combine the spicy brown mustard with a teaspoon of honey in a third bowl for a sweet-spicy option. Place the beer cheese dip in its own bowl.
  4. Cut the sharp white cheddar into 1-inch cubes. Slice the smoked gouda into thin triangles or small rectangles. Leave the brie whole or cut it in half. Place the softened cream cheese in a small bowl or dollop it directly onto the board and spread it slightly with a knife.
  5. Slice the Granny Smith apple into thin wedges and toss them with a squeeze of lemon juice to prevent browning. Wash the grapes and leave them in small clusters. Pat the almonds and peanuts dry if needed.
  6. Start assembling the board by placing the small bowls of dips on the board, spreading them out. Arrange the cheese in clusters around the board, grouping similar textures together. Place the warm pretzels near the center. Fill in the gaps with apple slices, grape clusters, mini pretzel twists, and nuts.
  7. As soon as the soft pretzels come out of the oven, brush them generously with the melted butter and sprinkle with coarse sea salt. Arrange them on the board while still warm. Garnish with fresh rosemary or thyme if desired. Serve immediately.

Notes

For best texture, take cream cheese out of fridge 30 minutes before assembling. Warm pretzels are non-negotiable—bake right before serving. Cheese tastes best at room temperature (out of fridge 20-30 minutes). Toss apple slices in lemon or pineapple juice to prevent browning. The board looks best when slightly crowded. Leftover pretzels can be reheated in a 350°F oven for 5 minutes (do not microwave).

Nutrition

Keywords: game day, football, charcuterie board, pretzels, cheese, appetizer, party food, snack board

Find it online: https://milaspoon.com/best-game-day-football-charcuterie-board-with-pretzels/