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Cozy Friendsgiving Charcuterie Board with Fall Fruits

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A curated fall charcuterie board featuring seasonal fruits, artisan cheeses, cured meats, and sweet and savory extras. Perfect for Friendsgiving gatherings, this board is quick to assemble and packed with flavor.

Ingredients

Scale
  • 8 oz Brie cheese (double-cream, such as Président)
  • 6 oz Aged sharp cheddar (block, such as Cabot)
  • 4 oz Goat cheese log (such as Vermont Creamery)
  • 4 oz Manchego cheese
  • 6 oz Prosciutto (thinly sliced)
  • 6 oz Salami (genoa or soppressata, such as Columbus Craft Meats)
  • 4 oz Chorizo (sliced into thin rounds)
  • 2 Honeycrisp apples (sliced thin, tossed in lemon juice)
  • 2 Bosc pears (firm but ripe, sliced thin)
  • 8–10 Fresh figs (halved lengthwise; or dried mission figs)
  • 1/2 cup Pomegranate seeds (fresh or pre-packaged)
  • 1 cup Red seedless grapes (small clusters)
  • 1/2 cup Candied pecans (store-bought or homemade)
  • 1/4 cup Honey (for drizzling; local honey preferred)
  • 1 sprig Fresh rosemary (for garnish)
  • 1/4 cup Dried apricots (sliced in half)
  • 1/4 cup Marcona almonds (roasted and salted)
  • 1 baguette (sliced into thin rounds and lightly toasted)
  • 1 box Good crackers (such as Raincoast Crisps fig and olive variety)

Instructions

  1. Prep your cheeses (5 minutes): Take all cheeses out of the fridge about 20 minutes before starting. Slice aged cheddar and manchego into thin wedges or triangles. Leave brie whole but score the top in a crosshatch pattern. Crumble goat cheese into a small pile.
  2. Prep your fruits (10 minutes): Wash and dry apples, pears, figs, and grapes. Slice apples and pears thinly (about 1/4 inch thick) and toss with lemon juice to prevent browning. Halve figs lengthwise. Tap pomegranate seeds out into a bowl. Leave grapes in small clusters.
  3. Prep your meats (5 minutes): Lay prosciutto slices flat. Fold each in half lengthwise, then roll loosely into small rose shapes. Slice salami and chorizo into thin rounds.
  4. Arrange the board (10 minutes): Place brie in the center-left of the board. Arrange cheddar and manchego wedges in a fan pattern around it. Crumble goat cheese near one edge. Place small ramekins filled with honey, pomegranate seeds, and candied pecans. Add prosciutto roses near brie, and fan out salami and chorizo rounds in overlapping rows.
  5. Fill in the gaps (5 minutes): Arrange apple and pear slices in neat overlapping rows. Tuck fig halves around cheeses. Scatter grape clusters in empty spaces. Sprinkle dried apricots and Marcona almonds in small piles. Drizzle honey over brie and scatter fresh rosemary sprigs for color.
  6. Add the carbs (2 minutes): Arrange baguette slices and crackers around the edges of the board, or on a separate side plate to avoid crowding.
  7. Final touches (1 minute): Check for bare spots and fill with extra grapes or almonds. Drizzle more honey if desired. Serve immediately.

Notes

For best flavor, let cheeses come to room temperature (about 20 minutes) before serving. To prevent browning, toss sliced apples and pears in lemon juice. If making ahead, assemble everything except apples, pears, and baguette slices; add just before serving. The board can be customized with seasonal fruits or dietary substitutions.

Nutrition

Keywords: charcuterie board, Friendsgiving, fall fruits, cheese board, prosciutto, brie, figs, apples, pears, pomegranate, candied pecans, honey, easy appetizer, holiday entertaining

Find it online: https://lenatable.com/cozy-friendsgiving-charcuterie-board-with-fall-fruits/