Description
A stunning fall charcuterie board featuring aged cheddar, triple-cream brie, blue cheese, prosciutto, soppressata, fresh and dried fruits, and a showstopping piece of raw honeycomb. This no-cook appetizer comes together in under 20 minutes and is perfect for Thanksgiving, Halloween parties, or cozy fall gatherings.
Ingredients
- 8 oz aged cheddar
- 8 oz triple-cream brie
- 6 oz blue cheese (gorgonzola dolce)
- 4 oz aged gouda
- 4 oz prosciutto
- 4 oz soppressata
- 3 oz thinly sliced coppa (optional)
- 2 honeycrisp or cosmic crisp apples
- 1 cup dried mission figs
- 1 cup dried apricots
- 1 cup seedless red grapes
- 1/2 cup fresh or frozen pomegranate arils
- One 8–10 oz piece of raw honeycomb
- 1 cup mixed nuts (candied pecans and salted Marcona almonds)
- 1/2 cup fig jam or apple butter
- 1 baguette
- 1 box water crackers or rosemary crackers
- 1 cup pitted Castelvetrano olives
- Fresh rosemary sprigs
- Fresh thyme or sage leaves
- Edible dried flowers (optional)
Instructions
- Pull all cheeses out of the fridge 30 minutes before building the board. Place brie whole on the board. Cut aged cheddar into 1-inch irregular chunks. Slice aged gouda into thin wedges. Crumble blue cheese into a small pile. Space cheeses evenly across the board.
- Fold prosciutto slices into loose ribbons. Roll soppressata slices into cylinders or fold into quarters. Place meats near their best cheese pairings (prosciutto near brie, soppressata near cheddar). Leave gaps between meats and cheeses.
- Place honeycomb in the center or slightly off-center on a small plate or directly on the board. Ensure nothing wet is nearby to avoid unwanted stickiness.
- Fan apple slices near aged cheddar. Scatter dried figs and apricots in small groups around the board. Place grape clusters in two or three spots. Sprinkle pomegranate arils over the board.
- Spoon fig jam into a small ramekin and place near blue cheese. Put olives in another small bowl near soppressata. If using apple butter, place in a third ramekin near aged gouda.
- Scatter candied pecans and Marcona almonds in empty spaces between larger items. Add extra crackers or baguette slices tucked under cheese wedges if needed.
- Tuck fresh rosemary sprigs between cheese wedges and honeycomb. Scatter fresh thyme or sage leaves over the board. Sprinkle edible flowers lightly on top. Serve immediately with extra crackers and baguette slices on the side.
Notes
Let cheese come to room temperature for at least 30 minutes before serving for best flavor and texture. Don’t overcrowd the board—leave about 20% empty for easy access. Prep all ingredients before arranging to make assembly smooth. Honeycomb will start to drip as it warms; place on a small plate or parchment if concerned about mess. For best visual impact, add honeycomb and fresh fruits just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/8 of board
- Calories: 450550
- Sugar: 2025
- Sodium: 8001000
- Fat: 2530
- Saturated Fat: 1012
- Carbohydrates: 3540
- Fiber: 68
- Protein: 1822
Keywords: fall charcuterie board, harvest charcuterie board, honeycomb charcuterie board, fall appetizer, no-cook appetizer, cheese board, Thanksgiving appetizer, Halloween party food