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Perfect Fall Harvest Charcuterie Board with Candied Pecans

fall harvest charcuterie board with candied pecans - featured image
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A stunning fall charcuterie board featuring sweet-and-spicy candied pecans, seasonal fruits, sharp cheeses, and savory meats. Perfect for Thanksgiving appetizers, football parties, or cozy evenings at home.

Ingredients

Scale
  • 2 cups pecan halves
  • 1/4 cup pure maple syrup
  • 2 tablespoons brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 tablespoon butter, melted
  • 8 ounces brie cheese
  • 6 ounces sharp cheddar, sliced
  • 4 ounces goat cheese log
  • 2 crisp apples (Honeycrisp or Fuji), sliced
  • 2 ripe pears (Bartlett or Bosc), sliced
  • 1 cup seedless red grapes, washed
  • 1/2 cup dried figs or dates
  • 4 ounces prosciutto, thinly sliced
  • 4 ounces salami, sliced
  • 1 cup mixed crackers (water crackers and rosemary crackers)
  • 1/2 cup Marcona almonds or regular almonds
  • Fresh rosemary sprigs for garnish (optional)
  • Honey for drizzling (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a small saucepan over medium heat, melt the butter. Add maple syrup, brown sugar, cinnamon, cayenne pepper, and salt. Stir until combined and bubbling slightly, about 2 minutes.
  3. Remove from heat and add pecan halves. Stir gently until all pecans are coated. Spread in a single layer on the prepared baking sheet.
  4. Bake for 8-10 minutes, stirring halfway through, until golden and fragrant. Let cool completely on the baking sheet.
  5. Wash and slice apples and pears into thin wedges. Toss with a little lemon juice to prevent browning if making ahead.
  6. Cut brie into wedges or leave whole. Slice sharp cheddar into thin triangles. Leave goat cheese log whole.
  7. Rinse grapes and pat dry. Arrange dried figs or dates in a small bowl.
  8. On a large wooden cutting board or slate board (at least 12×18 inches), place brie in center-left, cheddar slices in a fan pattern on the right, and goat cheese log near the top.
  9. Fold prosciutto slices into loose ribbons and place near brie. Fan out salami slices in a row.
  10. Arrange apple and pear slices in overlapping rows. Scatter grapes in small clusters around the board.
  11. Fill gaps with cooled candied pecans (in a small bowl or directly on board), almonds, and crackers in small groups.
  12. Tuck fresh rosemary sprigs for garnish. Drizzle honey over brie if desired.
  13. Serve immediately at room temperature.

Notes

Let cheese sit at room temperature for 30-45 minutes before serving for best flavor. Don’t skip cooling the candied pecans completely before adding to board to ensure crunchiness. For gluten-free option, use gluten-free crackers or sliced cucumbers/bell peppers. For dairy-free, use dairy-free cheese alternatives or skip cheese and add more fruits, nuts, and olives.

Nutrition

Keywords: fall charcuterie board, candied pecans, Thanksgiving appetizer, cheese board, fall entertaining, easy appetizer

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