Description
A stunning and easy fall charcuterie board featuring creamy brie, sharp cheddar, manchego, prosciutto, salami, fresh figs, apples, and sweet fig jam. Perfect for gatherings, this 30-minute recipe is a crowd-pleaser that looks curated but is simple to assemble.
Ingredients
Scale
- 8 ounces Brie, at room temperature
- 6 ounces Aged Sharp Cheddar, sliced into thin wedges
- 4 ounces Manchego, cut into thin triangles
- 4 ounces Prosciutto, thinly sliced
- 4 ounces Genoa Salami, sliced
- 4 ounces Soppressata, sliced
- 6–8 Fresh Figs, halved
- 1 large Honeycrisp or Fuji Apple, sliced
- 1/2 cup Dried Apricots
- 1 cup Red Grapes, in small clusters
- 1/2 cup Fig Jam or Spread
- 1/4 cup Honey
- 1/2 cup Marcona Almonds
- 1/2 cup Candied Pecans
- 1 box Water Crackers
- 1 box Rosemary & Sea Salt Crackers
- 1 small Baguette, sliced and toasted
Instructions
- Prep Your Ingredients (10 minutes): Take brie out of fridge 30 minutes before. Wash and dry grapes, apples, and figs. Slice baguette into 1/2-inch rounds and toast. Slice apple and toss in lemon juice. Halve figs. Slice hard cheeses into thin wedges. Unwrap prosciutto and separate slices.
- Place Your Bowls First (2 minutes): Put small bowls of fig jam and honey on the board in spots that are not center, creating natural anchors.
- Add the Cheeses (5 minutes): Place cheeses around board, leaving space. Put brie near fig jam. Fan cheddar wedges on one side, manchego triangles on another. Ensure cut sides face out.
- Add the Meats (5 minutes): Drape prosciutto in loose, wavy ribbons. Fold salami into quarters or roll into cylinders. Place soppressata in a separate cluster near cheddar and baguette.
- Add the Fruits (5 minutes): Scatter halved figs, place grape clusters, tuck apple slices near cheddar and manchego, sprinkle dried apricots in empty spaces.
- Add the Nuts and Crackers (5 minutes): Fill remaining spaces with Marcona almonds and candied pecans, sprinkling around. Arrange crackers and baguette slices in small stacks or fans.
- Drizzle and Garnish (2 minutes): Drizzle honey over brie and manchego. Add fresh rosemary sprigs or edible flowers for garnish.
- Final Check and Serve (1 minute): Step back, fill any empty spots with extra nuts or crackers. Serve immediately.
Notes
Let brie come to room temperature for at least 30 minutes before serving. Toss apple slices in lemon juice to prevent browning. For a warm variation, bake brie with fig jam at 350°F for 15 minutes. Store leftovers by separating components; hard cheeses in wax paper, soft cheese in airtight container, meats wrapped tightly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/6 of board
- Calories: 500
- Sugar: 18
- Sodium: 800
- Fat: 32
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 6
- Protein: 22
Keywords: fall charcuterie board, harvest charcuterie board, easy appetizer, cheese board, fall entertaining, 30-minute recipe