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Easy Fall Fruit Charcuterie Board: Guest-Favorite Friendsgiving

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A stunning no-cook charcuterie board featuring crisp fall apples, honey-drizzled figs, salty prosciutto, and creamy brie. Perfect for Friendsgiving gatherings, this board looks like it took hours but comes together in just 25-30 minutes.

Ingredients

Scale
  • 3 Honeycrisp apples (or Fuji)
  • 2 Bosc pears
  • 1 cup fresh figs (halved)
  • 2 cups red seedless grapes
  • 1 pomegranate (seeded)
  • 1 cup dried apricots
  • 1/2 cup Medjool dates (pitted)
  • 8 oz Brie cheese
  • 8 oz Aged Gouda
  • 4 oz Blue cheese (e.g., Point Reyes)
  • 8 oz Goat cheese log
  • 4 oz Prosciutto (paper-thin)
  • 4 oz Genoa salami (sliced into thin rounds)
  • 3 oz Soppressata (sliced)
  • 1 cup Marcona almonds
  • 1 cup candied pecans
  • 1 baguette (sliced into 1/4-inch rounds and lightly toasted)
  • 1 box sea salt crackers
  • 1/3 cup honey
  • 1/4 cup fig jam
  • 1/4 cup whole grain mustard
  • Fresh rosemary sprigs
  • Fresh thyme
  • Edible flowers (optional)

Instructions

  1. Set out your cheeses 30 minutes before serving to let them come to room temperature.
  2. Prep the fruit: Wash and dry apples, pears, grapes, and figs. Core and slice apples and pears into thin wedges, brush with lemon juice to prevent browning. Halve figs lengthwise. Remove pomegranate seeds in a bowl of water, drain well.
  3. Toast baguette slices: Arrange on a baking sheet, brush with olive oil, and toast at 375°F for 5-6 minutes until golden. Let cool completely.
  4. Make prosciutto roses: Fold a strip of prosciutto in half lengthwise, roll loosely from one end, and gently fan out the ‘petals.’ Repeat to make 8-10 roses.
  5. Arrange cheeses first: Place brie whole in center-left, aged gouda wedge opposite, crumbled blue cheese in a small pile, and goat cheese log on the right side.
  6. Add bowls and dips: Place small ramekins in empty spaces between cheeses. Fill one with honey, one with fig jam, and one with whole grain mustard.
  7. Layer in meats: Arrange prosciutto roses near brie, fold salami slices into quarters and pile near gouda, place soppressata slices in a small stack near the edge.
  8. Fill in with fruits: Place apple wedges and pear slices near cheeses, add grape clusters in gaps, scatter fig halves, sprinkle pomegranate seeds, and tuck dried apricots and dates into empty spots.
  9. Add crunch: Pour Marcona almonds and candied pecans into small piles. Arrange toasted baguette slices and crackers in a fan pattern near the edge, away from wet fruits.
  10. Garnish and finish: Tuck fresh rosemary sprigs between cheeses and fruits, sprinkle fresh thyme over goat cheese, add edible flowers if using, and drizzle honey over brie and goat cheese log.

Notes

Assemble up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add fresh herbs and garnishes just before serving. Keep wet and dry ingredients separate to prevent sogginess. Let cheeses come to room temperature for best flavor.

Nutrition

Keywords: fall fruit charcuterie board, Friendsgiving appetizer, no-cook appetizer, cheese board, fruit and cheese platter, fall entertaining

Find it online: https://tinastirs.com/easy-fall-fruit-charcuterie-board-guest-favorite-friendsgiving/