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The Ultimate Fall Charcuterie Board with Figs & Honey

fall charcuterie board with figs and honey - featured image
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A stunning no-cook charcuterie board featuring sweet figs, salty prosciutto, creamy brie, and a drizzle of honey. Perfect for entertaining or a cozy night in, this board is endlessly adaptable and naturally gluten-free.

Ingredients

Scale
  • 8–10 fresh Black Mission or Brown Turkey figs, halved
  • 1/4 cup honey (preferably local, such as buckwheat or wildflower)
  • 8 oz brie or camembert, at room temperature
  • 6 oz aged gouda or manchego, sliced into thin wedges
  • 4 oz crumbled goat cheese or blue cheese (e.g., Gorgonzola dolce)
  • 4–6 oz prosciutto, thinly sliced
  • 4–6 oz soppressata or salami, sliced into thin rounds
  • 1 crisp apple (Honeycrisp or Fuji), sliced thin
  • 1 pear (Bartlett or Bosc), sliced thin
  • 1/2 cup toasted walnuts or pecans
  • 1/4 cup dried apricots or dates, halved
  • 1 cup crackers (e.g., water crackers or rosemary flatbreads)
  • 1 sliced baguette
  • 1/4 cup Marcona almonds
  • Fresh thyme sprigs for garnish
  • Flaky sea salt for finishing
  • Optional: fig jam or quince paste, pomegranate arils, fresh rosemary sprigs

Instructions

  1. Start with the bowls: Place small bowls or ramekins on the board first. Fill one with honey, one with fig jam or quince paste, and one with olives or nuts. Space them out so there’s a bowl in each quadrant.
  2. Add the cheese: Place the brie on one side, aged gouda on the opposite corner, and goat cheese near the center. Leave space around each cheese for accompaniments.
  3. Layer the meats: Fold or roll prosciutto slices into loose ribbons and place near the brie. Fold soppressata slices in half and fan them out near the aged gouda. Create little piles for easy grabbing.
  4. Arrange the fruit: Place halved figs in small clusters around the board, tucking them between cheese and meat. Fan out apple and pear slices near the center. Give figs prominent placement.
  5. Fill in with nuts and dried fruit: Sprinkle toasted walnuts and pecans in gaps between larger items. Add dried apricots and dates in small piles. Fill empty spaces to create abundance.
  6. Add crackers and bread: Arrange crackers and sliced baguette around the edges of the board, fanning them out in small groups. Spread them out so there’s something to grab from every angle.
  7. Drizzle and garnish: Just before serving, drizzle honey over the brie and figs. Sprinkle flaky sea salt over goat cheese and prosciutto. Garnish with fresh thyme and rosemary sprigs.
  8. Final check: Step back and look at the board. Fill any empty spots with extra nuts or crackers. Ensure everything is accessible and the board looks abundant and inviting.

Notes

Bring cheese to room temperature at least 30 minutes before serving for best flavor. Toast nuts in a dry pan for 3-4 minutes until fragrant. Slice apples and pears just before serving and toss with lemon juice to prevent browning. Drizzle honey generously over brie and figs right before serving. For a low-carb option, skip crackers and use cucumber rounds or endive leaves.

Nutrition

Keywords: fall charcuterie board, fig and honey board, easy appetizer, no-cook recipe, gluten-free appetizer, holiday entertaining, cheese board, prosciutto board

Find it online: https://emmastirs.com/the-ultimate-fall-charcuterie-board-with-figs-and-honey/