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Ultimate Fall Harvest Charcuterie Board with Fig & Honey

fall harvest charcuterie board - featured image
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A stunning fall charcuterie board featuring creamy brie, salty prosciutto, sweet figs, and a drizzle of honey. Perfect for gatherings, this board comes together in under 20 minutes and is sure to impress.

Ingredients

Scale
  • 8 oz Brie cheese (double-cream preferred)
  • 4 oz Aged cheddar (sharp, crumbly)
  • 4 oz Goat cheese log (creamy and tangy)
  • 4 oz Prosciutto (thinly sliced)
  • 4 oz Salami (spicy Calabrese or mild Genoa)
  • 3 oz Soppressata (optional, peppery)
  • 6–8 Fresh figs (ripe but firm, Black Mission or Brown Turkey)
  • 1/2 cup Fig jam or preserves (e.g., Dalmatia fig spread)
  • 1/3 cup Honey (local or good-quality)
  • 1 small bunch Red or green grapes (washed, in small clusters)
  • 1 cup Candied pecans or walnuts (store-bought or homemade)
  • 1/2 cup Marcona almonds (salted and fried)
  • 1 bag Good crackers (mix of plain water crackers and rosemary-infused)
  • 1 baguette (sliced into thin rounds, lightly toasted if desired)
  • Fresh rosemary sprigs (for garnish)
  • Dried figs or apricots (optional, for garnish)
  • Flaky sea salt (e.g., Maldon, for finishing)

Instructions

  1. Prep your ingredients (5 minutes): Take cheeses out of fridge to come to room temperature (15-20 minutes). Wash and pat dry grapes. Slice figs in half lengthwise. Slice baguette into 1/4-inch rounds; toast at 350°F for 5-7 minutes if desired.
  2. Place the cheese first (2 minutes): Arrange brie (whole or wedge), aged cheddar (sliced or cubed), and goat cheese log (sliced into rounds) on the board, spacing them out.
  3. Add the meats (2 minutes): Fold prosciutto into loose ribbons or waves. Do the same with salami and soppressata. Place meats near cheeses in small clusters.
  4. Add the fruits and spreads (3 minutes): Place fig halves in small clusters. Add grapes in small bunches. Pour fig jam into a small ramekin and place on board. Drizzle honey over brie and goat cheese, or serve in a small bowl.
  5. Add the crunch (2 minutes): Fill remaining gaps with candied pecans/walnuts, Marcona almonds, and crackers. Fan baguette slices along one edge.
  6. Garnish and finish (1 minute): Sprinkle flaky sea salt over cheeses. Tuck fresh rosemary sprigs around board. Add dried figs or apricots for color. Fill any empty spots with extra crackers or nuts.

Notes

Let cheeses sit at room temperature for 15-20 minutes before serving for best flavor. Don’t crowd the board; leave space between ingredients. Balance flavors: pair salty cheese with sweet fig or honey. Prep all ingredients before arranging. Drizzle honey in a zigzag pattern over brie and goat cheese. For a warm element, bake brie at 350°F for 10 minutes until gooey. Board can be assembled up to 2 hours in advance; cover loosely and keep in a cool place (not fridge).

Nutrition

Keywords: fall charcuterie board, fig and honey, harvest board, easy appetizer, Thanksgiving appetizer, Friendsgiving, cheese board, prosciutto, brie, fig jam

Find it online: https://evabakery.com/ultimate-fall-harvest-charcuterie-board-with-fig-and-honey/