Make Charcuterie

• Make the apple butter: Place the chopped apples in a cast iron or Dutch oven. Pour in the apple juice or water and stir to combine. Cover and cook on low for 30 to 45 minutes, stirring occasionally. The apples should become very soft and caramelized. Add the granulated sugar, brown sugar, apple cider vinegar, cinnamon, nutmeg, cloves, and salt and mix with a wooden spoon until combined. Use an immersion blender to purée the apple mixture until smooth. If you don’t have an immersion blender, carefully transfer the apples to a regular blender in batches and blend into a smooth texture. Continue to cook apple butter on low (uncovered to allow steam to escape) for 45 more minutes, or until the apple butter has thickened to your desired consistency, like smooth peanut butter. Let cool, then transfer to jars. Store the apple butter in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
• Prepare the toast: Lightly toast the brioche until golden. Cut each slice into quarters or triangles for easy serving.
• Arrange the board: Place the meat, cheese slices, and toasted brioche on a serving board. Put the apple butter into a small dish with a spoon for serving.
• Serve: Invite guests to create their own combinations by layering the meat, cheese, and apple butter on the brioche toast, or enjoying each item individually.