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–+ servings
A football charcuterie board ready to serve.
Course Appetizer, Snack

Football Charcuterie Board for Game Day

By: Elysia Cartlidge
Servings 10 - 12 servings
Celebrate football season in style with this stunning football charcuterie board with a homemade cheeseball made in the shape of a football! Full of fresh fruits and vegetables, cheese, soft pretzels, and summer sausage, it's the perfect charcuterie board for the big game and will quickly become your new favorite appetizer!
Prep Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients
  

For the Cheese Ball

  • 1 (5.2 ounce) Boursin cheese, garlic and herbs flavor, room temperature
  • 1 (8 ounce) Neufchatel cheese or low fat cream cheese, room temperature
  • 1/4 cup nonfat Greek yogurt
  • 3 green onions, sliced thin
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup toasted pecans, very finely chopped
  • 1 sandwich slice mozzarella cheese, cut into thin strips

For the Board

  • 1 large red bell pepper, cut into strips
  • 6 oz baby carrot sticks
  • 6 celery ribs, cut into sticks
  • 8 oz cherry tomatoes
  • 12 oz red grapes, washed
  • 12 oz cherries, washed
  • 4 oz green olives, drained and in a small dish
  • 8 oz summer sausage, sliced into 1/4-1/2" thick rounds
  • 4 oz Triscuit crackers
  • 4 oz Crunchmaster crackers (or other desired crackers)
  • 8 oz mini soft pretzel bites
  • 8 oz Colby jack cheese cubes
  • Small 1 1/2" cookie or biscuit cutter

Instructions

  • In a large bowl with a hand mixer, beat together all of the ingredients for the cheese ball, except for the pecans and mozzarella, until smooth and well combined.
  • Place this mixture onto a large piece of plastic wrap and shape into an oval football shape. Wrap and chill for at least 1 hour.
  • Once chilled, unwrap and gently cover with the toasted pecans, pressing them gently into the cheeseball so that they stick. Use the mozzarella strips to create laces on football. I completed this step right on a square of parchment to make it easy to transfer to the board.
  • Using a small circle cutter, cut out football shapes from the summer sausage by leaving one round edge intact, and place the cutter over part of the sausage to create the football shape. 
  • To build the tray, place the cheese ball towards the center of your board and build outwards. Place the larger items and the bowl of olives on first, followed by the smaller items, creating pockets of color and texture with the ingredients.

Notes

  • The cheeseball could be made up to 1-2 days in advance, and kept wrapped in the refrigerator. Cover with the pecans right before serving. 
  • If you can't find Boursin, you could use an equal amount of Alouette or Laughing Cow cheeses. 
  • If you don’t have a small cutter: Find a small bowl, bottle cap, or glass and trace the football shape out of the summer sausage with a sharp paring knife.
  • Any of your favorite fresh vegetables and crackers would work here.
  • Make sure to chop the pecans finely, so they coat the cheese ball well. 
  • You may not be able to fit all of the ingredients on the board at once, this is ok. You can use the leftover ingredients to refill the board as it gets eaten. 
  • We used a 10” x 16” tray. Any large to medium size tray or sheet pan will work. Use what you have on hand.
  • As you fill the board, look for any empty spaces and adjust the items until the entire board is full.

Nutrition

Calories: 489kcalCarbohydrates: 50gProtein: 15gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 39mgSodium: 889mgPotassium: 482mgFiber: 6gSugar: 14gVitamin A: 3339IUVitamin C: 31mgCalcium: 215mgIron: 3mg
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