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fall harvest charcuterie board with fig and goat cheese - featured image

Perfect Fall Harvest Charcuterie Board with Fig and Goat Cheese

  • Author: Sarah Wasserman
  • Total Time: 25 minutes
  • Yield: 6 servings 1x

Description

A beautifully balanced charcuterie board featuring creamy goat cheese, sweet figs, salty prosciutto, and crunchy nuts. Perfect for fall gatherings, this no-cook appetizer comes together in under 20 minutes and is sure to impress guests.

Ingredients

Scale
  • 8 oz goat cheese log (soft, plain variety)
  • 4 oz aged gouda or manchego, sliced thin
  • 4 oz brie, at room temperature
  • 4 oz prosciutto, thinly sliced
  • 4 oz soppressata or salami, sliced
  • 1/2 cup dried figs, stems removed and halved
  • 1/4 cup fig jam or preserves
  • 1 cup red or green seedless grapes, washed and left in small clusters
  • 1 apple or pear, sliced thin and tossed with lemon juice
  • 1/2 cup toasted walnuts or pecans
  • 1/3 cup Marcona almonds or regular almonds
  • 1 small baguette, sliced into thin rounds and lightly toasted
  • 1 cup assorted crackers (water crackers or rosemary-infused)
  • Fresh rosemary sprigs or thyme (optional garnish)
  • Honey (optional, for drizzling)
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Take your cheeses out of the fridge 30 minutes before serving to bring them to room temperature.
  2. Preheat oven to 350°F (175°C). Spread walnuts or pecans on a baking sheet and toast for 5-7 minutes until fragrant. Slice baguette into thin rounds, brush with olive oil if desired, and toast for 5 minutes until golden. Set aside to cool.
  3. Halve the dried figs. Wash grapes and leave in small clusters. Slice apple or pear thinly and toss with lemon juice to prevent browning.
  4. Arrange the cheeses first on a large wooden board or slate platter. Place goat cheese log whole or cut into thick rounds, brie wedge, and gouda slices at different points (like 12, 4, and 8 o’clock).
  5. Add the meats: fold prosciutto slices into loose ribbons or waves and place near cheeses. Arrange soppressata slices in a small pile or fan them out.
  6. Fill in with fruits and spreads: put fig jam in a small bowl near the goat cheese. Scatter dried figs, grapes, and apple slices around the board, filling in gaps.
  7. Add the crunch: place toasted nuts in small piles around the board. Tuck toasted baguette slices and crackers into remaining spaces. If board looks too full, put crackers in a separate basket.
  8. Garnish with fresh rosemary or thyme sprigs. Drizzle honey over goat cheese just before serving if using. Sprinkle flaky sea salt over brie or gouda. Serve immediately.

Notes

For best flavor, bring cheeses to room temperature before serving. The board can be prepped a day ahead by toasting nuts and bread, washing grapes, and slicing hard cheese. Assemble just before serving. For a vegetarian version, skip the meats and add marinated artichoke hearts or roasted red peppers. Leftover cheese and meats can be wrapped separately and stored in the fridge for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (based on
  • Calories: 500
  • Sugar: 18
  • Sodium: 800
  • Fat: 35
  • Saturated Fat: 12
  • Carbohydrates: 30
  • Fiber: 5
  • Protein: 20

Keywords: charcuterie board, fall harvest, fig and goat cheese, appetizer, party food, no-cook, Thanksgiving appetizer, easy entertaining

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Find it online: https://flavorfullrecipes.com/perfect-fall-harvest-charcuterie-board-with-fig-and-goat-cheese/