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Best Fall Charcuterie Board with Figs & Honey

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This show-stopping charcuterie board features ripe figs, creamy cheeses, salty cured meats, and a drizzle of honey, capturing the essence of autumn. It’s an effortless, elegant appetizer that’s perfect for any fall gathering.

Ingredients

  • Brie or Camembert (8 oz)
  • Aged Gouda (6 oz)
  • Blue Cheese (4 oz)
  • Prosciutto (4 oz)
  • Sopressata or Genoa Salami (4 oz)
  • Fresh Figs (8-10)
  • Honey (1/4 cup)
  • Fresh Rosemary & Thyme Sprigs
  • Toasted Almonds (1/2 cup)
  • Crusty Baguette or Crackers (1 small baguette or 8 oz crackers)
  • Dried Apricots or Dates (1/2 cup)
  • Cornichons or Pickled Onions (1/2 cup)

Instructions

  1. Prep Your Ingredients (10 minutes): Start by taking your cheeses out of the fridge to come to room temperature—this takes about 30 minutes. While they’re warming up, wash and dry your figs. Slice them in half lengthwise from stem to tip. Slice your baguette on a bias into 1/2-inch thick slices and lightly toast them if you like a little crunch. Slice your salami into thin rounds if it isn’t pre-sliced. Place your honey in a small bowl or ramekin.
  2. Place Your Bowls First (2 minutes): Position your small bowls of honey, cornichons, and any other dips on your board. I like to place them in the corners or at the edges of the board. This helps anchor the layout and prevents the board from looking too flat.
  3. Add the Cheeses (3 minutes): Place your wedges of cheese around the board. Don’t cluster them all together. Spread them out so guests can easily reach them from different angles. Place the brie whole, the gouda in a wedge, and the blue cheese in a crumbled pile or a small wedge. Leave a little space around each for cutting.
  4. Layer the Meats (3 minutes): Arrange your prosciutto and salami in the empty spaces between the cheeses. For the prosciutto, gently fold the slices into loose ribbons or waves. For the salami, fan out the slices in a line or a small pile. The goal is to create visual interest with different textures and shapes.
  5. Scatter the Fruits & Nuts (4 minutes): Now, fill in the remaining gaps. Scatter your fig halves, dried apricots, and toasted almonds around the board. Let them spill over the edges of the meats and cheeses. This creates a sense of abundance and makes the board look full and inviting. Don’t be afraid to tuck some figs right next to the cheese.
  6. Garnish and Drizzle (2 minutes): This is the final, magical touch. Tuck small sprigs of fresh rosemary and thyme throughout the board. They add a gorgeous pop of green and a wonderful aroma. Finally, just before serving, take your spoon and drizzle a generous amount of honey over the brie and a few of the fig halves. The honey will glisten and look stunning.
  7. Serve Immediately (or rest): The board is best served within an hour of assembly. The cheeses will be at their peak flavor, and the bread will still be crisp. Place your cheese knives near each wedge and let your guests dig in.

Notes

For best flavor, let cheeses come to room temperature (about 30 minutes) before serving. Prep ingredients a few hours ahead and assemble 20 minutes before guests arrive. If figs are out of season, substitute with sliced pears, apples, or dried figs. To keep bread crisp, place it away from wet ingredients like honey or cornichons.

Nutrition

Keywords: charcuterie board, fall charcuterie board, fig charcuterie board, honey charcuterie board, easy appetizer, holiday appetizer, Thanksgiving appetizer, cheese board, prosciutto, brie, gouda, blue cheese, figs, honey, almonds, baguette, dried apricots, cornichons

Find it online: https://avabowls.com/best-fall-charcuterie-board-with-figs-and-honey/