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Cozy Friendsgiving Charcuterie Board with Fall Fruit

Friendsgiving Charcuterie Board with Fall Fruit - featured image
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A beautiful and balanced charcuterie board featuring seasonal fall fruits, artisan cheeses, cured meats, and accompaniments. Perfect for a relaxed Friendsgiving gathering, this no-cook recipe comes together in under 20 minutes and is sure to impress your guests.

Ingredients

Scale
  • 8 ounces Brie
  • 6 ounces Aged Cheddar
  • 4 ounces Goat Cheese Log
  • 6 ounces Manchego
  • 4 ounces Prosciutto
  • 4 ounces Sopressata
  • 4 ounces Genoa Salami
  • 2 medium Honeycrisp Apples
  • 2 medium Bartlett Pears
  • 6–8 Fresh Figs
  • 1 cup Red Seedless Grapes
  • 1/2 cup Dried Apricots
  • 1/2 cup Fig Jam
  • Honey (for drizzling)
  • 1 cup Mixed Nuts (toasted almonds and walnuts)
  • 8 ounces Assorted Crackers
  • 1 small Baguette
  • Fresh Rosemary Springs (for garnish)

Instructions

  1. Remove all cheeses from the refrigerator 30 minutes before serving. Unwrap each cheese and place on a clean plate. For the brie, leave whole or cut a small wedge. Cut aged cheddar into thin triangles. Slice manchego into small wedges. Leave goat cheese log whole.
  2. Wash and dry all fresh fruit thoroughly. Core and slice apples thinly (about 1/4 inch thick). Place in a bowl of cold water with a squeeze of lemon juice to prevent browning. Slice pears similarly but keep separate. Halve fresh figs lengthwise. Rinse grapes and leave in small clusters. Pat dried apricots dry if sticky.
  3. Preheat oven to 350°F. Spread almonds and walnuts on a baking sheet in a single layer. Toast for 5-7 minutes, shaking halfway through, until fragrant and slightly darker. Let cool completely.
  4. Arrange the board: Place cheeses around the board, spacing them out. Put brie on one corner, cheddar opposite, manchego in the middle, goat cheese near one edge. Add small bowls for fig jam, honey, and nuts in gaps between cheeses.
  5. Add meats: Fold each slice of prosciutto loosely and place in small piles. Roll sopressata slices into cylinders. Fold genoa salami into quarters. Distribute piles around the board, filling empty spaces.
  6. Add fruit: Arrange apple slices in a fan pattern near cheddar. Place pear slices near brie. Scatter fig halves and grape clusters in remaining spaces. Tuck dried apricots into small gaps.
  7. Fill in with crackers and baguette slices in small groups around the board, ensuring each cheese has crackers nearby. Crumble goat cheese over the board for visual interest. Garnish with fresh rosemary sprigs tucked between items.
  8. Drizzle honey over brie and goat cheese. Add a small spoon to each bowl. Place cheese knives next to each cheese. Check for empty spots and fill with extra crackers or nuts. Serve immediately.

Notes

For best flavor, serve cheeses at room temperature. Slice fruit just before serving to prevent browning. Leave about 20% of the board empty to avoid overcrowding. Leftovers can be stored separately: cheeses in wax paper for up to 5 days, meats in airtight container for 3-4 days, fruit within 2 days, nuts and crackers at room temperature.

Nutrition

Keywords: Friendsgiving, charcuterie board, fall fruit, appetizer, no-cook, holiday, cheese board, prosciutto, brie, figs

Find it online: https://dinadishes.com/cozy-friendsgiving-charcuterie-board-with-fall-fruit/