Autumn Harvest Horn Centerpiece (Printable)

Festive autumn centerpiece with dried fruits, nuts, and rustic cheeses celebrating the harvest season.

# Ingredient list:

→ Fruit & Nuts

01 - 1 cup dried apricots
02 - 1 cup dried figs
03 - 1 cup dried cranberries
04 - 1 cup dried apple rings
05 - 1 cup seedless grapes (optional)
06 - 1 cup walnuts
07 - 1 cup pecans
08 - 1 cup almonds

→ Cheeses

09 - 6 ounces aged cheddar, cubed
10 - 6 ounces creamy goat cheese, sliced
11 - 6 ounces rustic blue cheese, crumbled
12 - 6 ounces aged gouda or similar hard cheese, cubed

→ Crackers & Bread

13 - 2 cups rustic crackers or gluten-free crackers
14 - 1 small baguette, sliced

→ Garnishes

15 - Fresh rosemary sprigs
16 - Fresh thyme sprigs
17 - Edible flowers or seasonal leaves (optional)

→ Cornucopia Base

18 - 1 large wicker cornucopia basket or homemade edible bread horn (optional)

# Cooking steps:

01 - Place the wicker cornucopia basket or bread horn on a large serving platter or board.
02 - Place the cheeses inside the opening, allowing some pieces to spill outward for a full appearance.
03 - Layer dried fruits and nuts around and spilling out of the horn, mixing colors and textures for visual appeal.
04 - Tuck crackers and baguette slices along the sides or nestled among the fruit and nut layers.
05 - Sprinkle fresh rosemary and thyme sprigs, and add edible flowers or seasonal leaves for a festive touch.
06 - Offer at room temperature, allowing guests to select their preferred bites.

# Expert advice:

01 -
  • It's a showstopper that requires no cooking, just thoughtful arranging—perfect when you're already juggling a full oven on Thanksgiving
  • The mix of salty, sweet, creamy, and crunchy creates a flavor journey that keeps people coming back for more
  • It doubles as a stunning decoration that actually feeds your guests, solving the eternal problem of pretty but pointless table décor
02 -
  • Don't arrange this more than an hour or two before serving—dried fruits can absorb moisture from cheese and become sticky, and the whole thing starts to look tired. I learned this the hard way on a very humid Thanksgiving when my carefully arranged horn started to slump by dinnertime.
  • If you're making an edible bread horn, bake it at least the day before so it's completely cool and sturdy before you fill it. A warm or freshly cooled horn will crack under the weight of the filling, and no amount of wishing will fix that.
03 -
  • If making a bread horn at home, shape the dough around a cone that's lightly covered with foil, which prevents sticking and makes removal easier. Once baked golden and cooled completely, fill it generously and serve it as an edible vessel that guests can actually eat—it's always a conversation starter.
  • Toast your walnuts, pecans, and almonds very lightly in a dry pan for just a few minutes before using them. This wakes up their flavor and makes the entire arrangement taste noticeably more sophisticated without any added effort.
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