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Best Fall Harvest Charcuterie Board with Fig and Honey

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A stunning charcuterie board featuring fresh figs, creamy cheeses, savory meats, and a drizzle of honey, perfect for autumn gatherings. Easy to assemble and sure to impress.

Ingredients

Scale
  • 8 oz Brie cheese (double or triple cream)
  • 6 oz Aged cheddar cheese
  • 4 oz Blue cheese (mild gorgonzola or creamy roquefort)
  • 4 oz Goat cheese log (soft chèvre)
  • 4 oz Prosciutto, thinly sliced
  • 4 oz Salami (dry Italian or peppered)
  • 3 oz Soppressata (or capicola)
  • 8–10 Fresh figs (Black Mission or Brown Turkey)
  • 1/3 cup Honey (wildflower or orange blossom)
  • 1/2 cup Dried apricots (Turkish preferred)
  • 1/2 cup Pomegranate seeds (optional)
  • 1 cup Mixed nuts (roasted almonds, candied pecans, or spiced walnuts)
  • 1 box Crackers (water crackers, rosemary crackers, whole wheat)
  • 1 small Baguette, sliced and lightly toasted
  • 1/2 cup Mixed olives (preferably marinated in herbs)
  • 1/3 cup Pickled vegetables (cornichons or pickled onions)
  • Fresh herbs for garnish (rosemary sprigs, thyme, or sage leaves)
  • Flaky sea salt (for finishing)

Instructions

  1. Take the cheeses out of the refrigerator 30 minutes before assembling. Wash the figs and pat dry. Slice the baguette into 1/2-inch rounds and lightly toast if desired. Drain the olives and pickled vegetables.
  2. Cut the brie into wedges or leave whole. Slice the aged cheddar into thin triangles. Crumble the blue cheese into small pieces. Leave the goat cheese log whole.
  3. Place the cheeses around the board, spacing them out for variety. Put brie in the center-left, cheddar in the top-right, blue cheese in the bottom-left, and goat cheese in the middle-right.
  4. Fold the prosciutto slices into loose ribbons and place near the brie. Roll the salami slices into small cylinders and arrange near the cheddar. Place the soppressata in small piles near the blue cheese.
  5. Cut the figs in half lengthwise and arrange in clusters around the board, especially near the brie and goat cheese. Sprinkle dried apricots and pomegranate seeds around the board.
  6. Fill empty spaces with crackers, baguette slices, and nuts. Overlap slightly for an abundant look. Place crackers in small stacks and scatter nuts around the edges.
  7. Pour honey into a small bowl or ramekin. Place olives and pickled vegetables in separate bowls. Set bowls in empty spots on the board, ensuring they are stable.
  8. Tuck fresh rosemary sprigs and thyme leaves around the board. Drizzle a small amount of honey over the figs and brie. Sprinkle a pinch of flaky sea salt over the entire board.
  9. Step back and check for empty spots. Fill with extra nuts or crackers. Adjust for balance. Serve at room temperature.

Notes

Let cheese come to room temperature for best flavor. Don’t overcrowd the board—leave about 10% empty for visual breathing room. Drizzle honey strategically over figs and brie, leaving some areas dry. Prep ingredients up to 24 hours in advance and assemble 30 minutes before serving.

Nutrition

Keywords: charcuterie board, fall harvest, fig and honey, appetizer, cheese board, prosciutto, brie, easy entertaining

Find it online: https://sparklespoon.com/best-fall-harvest-charcuterie-board-with-fig-and-honey/