Print

The Perfect Fall Harvest Charcuterie Board with Honey and Figs

fall harvest charcuterie board - featured image
Print Recipe

A stunning and effortless charcuterie board featuring creamy brie, sharp cheddar, salty prosciutto, sweet figs, and a warm honey-thyme drizzle. Perfect for fall gatherings, this board comes together in under 20 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 8 oz brie cheese (double-cream, ripe)
  • 6 oz aged sharp cheddar cheese
  • 4 oz blue cheese (such as Gorgonzola or Roquefort)
  • 4 oz prosciutto, thinly sliced
  • 4 oz sopressata, sliced
  • 4 oz genoa salami, sliced
  • 6–8 fresh figs, halved
  • 1/2 cup honey (preferably local and raw)
  • 1/2 cup dried apricots
  • 1 Honeycrisp or Granny Smith apple, thinly sliced
  • 1 cup red seedless grapes, small clusters
  • 1/2 cup candied pecans
  • 1/2 cup Marcona almonds
  • 8 oz assorted crackers (water crackers, rosemary flatbreads, seeded crisps)
  • 1 small baguette, sliced and lightly toasted
  • Fresh thyme sprigs for garnish
  • Flaky sea salt (like Maldon)
  • 1 sprig fresh rosemary for garnish (optional)

Instructions

  1. Warm the honey: In a small saucepan over low heat, warm 1/2 cup honey with 1 sprig fresh thyme and a pinch of flaky sea salt. Stir gently for 2-3 minutes until loose and fragrant. Do not let it boil. Remove the thyme sprig and set aside.
  2. Prepare the fruit: Rinse figs and grapes. Halve figs lengthwise. Thinly slice apple and toss with a squeeze of lemon juice to prevent browning. Arrange dried apricots in a small pile.
  3. Place the cheeses first: Position the brie wheel on the left side of a large wooden board or slate platter. Place the cheddar wedge opposite, and the blue cheese in a small corner. Space them out.
  4. Add the meats: Fold prosciutto slices into loose ribbons and place near the brie. Roll sopressata slices into cylinders and arrange next to the cheddar. Fan out genoa salami in a small stack.
  5. Fill in with fruit: Scatter fig halves around the board, tucking between cheeses and meats. Add apple slices in a small fan near the cheddar. Place small clusters of grapes in empty spaces.
  6. Add the crunchy elements: Pour candied pecans and Marcona almonds into remaining gaps. Place crackers and baguette slices in small stacks around the edges of the board.
  7. Drizzle the honey: Using a spoon, drizzle warm honey over the brie, figs, and blue cheese. Sprinkle a tiny bit more flaky salt over the honey-drizzled areas.
  8. Garnish and serve: Tuck fresh thyme sprigs and a rosemary sprig into the board for color. Place a small bowl with extra honey on the side if desired. Serve immediately with small plates and napkins.

Notes

Let cheese come to room temperature for at least 30 minutes before serving for best flavor. Don’t overcrowd the board; leave negative space. Drizzle honey strategically over cheese and figs only to avoid soggy crackers. Prep all ingredients before arranging. For a vegetarian version, skip the meats and add marinated artichoke hearts, roasted red peppers, and olives. For a gluten-free option, use gluten-free crackers or cucumber rounds. The board can be assembled up to 2 hours ahead; cover with a damp paper towel and refrigerate, then let sit at room temperature for 15-20 minutes before serving.

Nutrition

Keywords: charcuterie board, fall harvest, figs, honey, brie, prosciutto, appetizer, party food, Thanksgiving appetizer

Find it online: https://freshforkful.com/the-perfect-fall-harvest-charcuterie-board-with-honey-and-figs/