Roasted Pumpkin Seeds Snack Charcuterie Board
This Roasted Pumpkin Seeds Snack Charcuterie Board is a quick, fun, and flavorful fall appetizer. Crunchy seasoned pumpkin seeds are the star of this snack board, surrounded by cheeses, fruits, meats, and crackers. Ready in under 30 minutes, it’s a simple way to impress guests or enjoy a cozy afternoon treat.
Equipment
- Measuring spoons and cups
- Spatula or spoon
- Charcuterie board or large tray (12 inches or larger)
- Small ramekins or bowls (for dips and seeds)
- small knife (for cutting cheese or fruit)
- Paper towels (for cleanup)
Ingredients
For the Roasted Pumpkin Seeds:
- 1 cup raw pumpkin seeds
- 2 teaspoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Charcuterie Board Add-Ins:
- 4 ounces sliced cheddar cheese
- 8 –10 slices salami or turkey slices
- 1 cup seedless grapes
- 1 cup baby carrots
- 12 –15 crackers
- 1/2 cup mixed nuts optional
- 1/2 cup hummus or ranch dip optional
- 1/2 cup cubed mozzarella cheese optional
- 2 tablespoons dried cranberries optional
Instructions
- Preheat oven to 325°F (163°C).
- Rinse and dry pumpkin seeds thoroughly to remove any pulp.
- Spread the seeds on a clean towel and pat them dry.
- In a mixing bowl, toss the seeds with olive oil, salt, paprika, and garlic powder.
- Line a baking sheet with parchment paper and spread the seeds in a single layer.
- Roast for 20–25 minutes, stirring halfway through. Check for golden, crispy texture.
- Remove from oven and allow seeds to cool completely on the baking sheet.
- Prepare the charcuterie board:
- Place roasted pumpkin seeds in the center or a small ramekin.
- Arrange sliced cheddar, salami or turkey, crackers, grapes, and carrots around the edges.
- Fill in gaps with nuts, cubed mozzarella, dried cranberries, and a small bowl of dip.
- Keep snacks separated for easy grabbing. Add napkins nearby.
- Serve and enjoy your crunchy, savory, and sweet fall snack board!