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Ultimate Friendsgiving Fall Charcuterie Board: Easy & Best Recipe

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This Friendsgiving fall charcuterie board is a curated experience that screams fall without screaming for attention. It’s the centerpiece of a relaxed, communal meal, with a mix of savory, sweet, salty, and tangy flavors that everyone will love.

Ingredients

Scale
  • 8 ounces aged cheddar, sliced into thin wedges
  • 8 ounces brie, one whole wheel
  • 4 ounces blue cheese, crumbled or in a wedge
  • 4 ounces goat cheese log, plain or herbed
  • 6 ounces prosciutto, thinly sliced
  • 6 ounces sopressata, sliced into thin rounds
  • 4 ounces genoa salami, sliced
  • 6–8 fresh figs, halved
  • 1 Honeycrisp or Fuji apple, sliced thin and tossed in lemon juice
  • 1 Bosc or Anjou pear, sliced thin and tossed in lemon juice
  • 1/2 cup dried apricots
  • 1/2 cup Medjool dates, pitted
  • 1 cup candied pecans
  • 1/2 cup Marcona almonds, salted
  • 1/4 cup pumpkin seeds, toasted
  • 1 baguette, sliced and toasted (crostini)
  • 1 cup pita chips
  • 1/4 cup honey, warmed with a sprig of rosemary
  • 1/3 cup fig jam
  • 1/2 cup Castelvetrano or Kalamata olives, rinsed and drained
  • 1/4 cup cornichons
  • Fresh rosemary and thyme sprigs for garnish

Instructions

  1. Warm the honey: In a small saucepan over low heat, warm 1/4 cup honey with a sprig of fresh rosemary. Stir gently for 2-3 minutes until the honey is runny and fragrant. Don’t let it boil. Remove the rosemary sprig and set aside.
  2. Prep the fruits: Wash and dry the figs, apple, and pear. Halve the figs lengthwise. Core the apple and pear, then slice them into thin wedges about 1/4 inch thick. Toss the apple and pear slices with a squeeze of fresh lemon juice to prevent browning. Pat the dried apricots and dates dry if they feel sticky.
  3. Arrange the cheeses: Place the cheese wedges on the board first as anchors. Put the brie wheel in the upper left quadrant, the aged cheddar slices in the upper right, the goat cheese log in the lower left, and the blue cheese crumbles in a small pile in the lower right. Leave space between each cheese.
  4. Add the meats: Fold the prosciutto slices into loose ribbons and place them near the brie. Arrange the sopressata rounds overlapping like fallen dominoes next to the cheddar. Pile the genoa salami slices into a small heap near the blue cheese.
  5. Fill with fruits: Scatter the fresh fig halves around the board, tucking them between cheeses and meats. Arrange the apple and pear slices in fan patterns near the edges. Dot the dried apricots and dates in small clusters.
  6. Add crunch elements: Place the candied pecans in a small bowl or directly on the board in a few piles. Do the same with the Marcona almonds and pumpkin seeds. Arrange the crostini and pita chips around the edges, standing some upright for height.
  7. Set out the bowls: Place small bowls on the board: one with fig jam, one with the warmed rosemary honey, one with olives, and one with cornichons. Position them evenly spaced and accessible.
  8. Garnish and drizzle: Tuck fresh rosemary and thyme sprigs around the board. Drizzle the warm honey over the brie wheel in a zigzag pattern. Sprinkle a few flaky sea salt crystals over the goat cheese.
  9. Final check: Look for any empty spots and fill them with extra nuts, fruit, or crackers. The board should look abundant but not crowded.

Notes

Let the cheese breathe: pull cheeses out of the fridge at least 30 minutes before serving. Layer for texture contrast: put something crunchy next to something soft. Don’t overcrowd the board; leave about 20% of the board surface visible. Prep everything before you start arranging. Use bowls for anything wet or sticky. Build height for drama by standing some crackers upright or stacking cheese slices.

Nutrition

Keywords: Friendsgiving, fall charcuterie board, cheese board, appetizer, grazing board, Thanksgiving, party food

Find it online: https://tablemira.com/ultimate-friendsgiving-fall-charcuterie-board-easy-and-best-recipe/