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Quick Fall Harvest Charcuterie Board with Fig and Honey

Quick Fall Harvest Charcuterie Board - featured image
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A no-fuss charcuterie board featuring fresh figs, creamy brie, salty prosciutto, and a drizzle of honey. Ready in 15 minutes, it’s perfect for weeknights or last-minute gatherings.

Ingredients

  • Brie cheese (8 oz), at room temperature
  • Aged cheddar (6 oz), sharp, sliced into thin wedges
  • Goat cheese log (4 oz), plain or honey-flavored
  • Prosciutto (4 oz), thinly sliced
  • Salami (4 oz), sliced into thin rounds (Genoa recommended)
  • Fresh figs (6-8), halved or quartered
  • Honey (3 tablespoons), mild wildflower recommended
  • Fig jam or preserves (¼ cup)
  • Red grapes (1 cup), washed and pulled into small clusters
  • Crusty baguette (1 small), sliced into ½-inch rounds
  • Crackers (about 20), water or rosemary crackers
  • Toasted walnuts (½ cup)
  • Fresh rosemary sprigs (for garnish, optional)
  • Sea salt flakes (for sprinkling, optional)
  • Apple slices (1 apple), tossed in lemon juice (optional)

Instructions

  1. Take the cheeses out of the fridge 30 minutes before serving to bring to room temperature.
  2. Wash and prep the fruit: rinse figs gently, pat dry, and halve or quarter. Wash grapes and pull into small clusters. If using apple, slice and toss in lemon juice.
  3. Toast the walnuts (optional): spread on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. Let cool.
  4. Slice the baguette into ½-inch rounds. Optionally toast under broiler for 1-2 minutes per side until golden.
  5. Arrange the cheeses on a large wooden board or platter: place brie whole or in wedges, fan out cheddar slices, and slice goat cheese into rounds. Space them out evenly.
  6. Add the meats: drape prosciutto in loose folds and arrange salami rounds in a pile or overlapping pattern near complementary cheeses.
  7. Add fruits and spreads: place fig halves in a small cluster away from cheese to avoid sogginess. Put fig jam in a small bowl and nestle on board. Drizzle honey over a small area or keep in a bowl. Arrange grape clusters around edges.
  8. Add crunchy elements: fill gaps with baguette slices, crackers, and toasted walnuts, ensuring everything is within easy reach.
  9. Garnish with rosemary sprigs and a pinch of sea salt flakes over cheese and figs. Serve immediately.

Notes

For best flavor, let cheese come to room temperature. Don’t overcrowd the board; leave some empty space. If making ahead, prep ingredients separately and assemble just before serving. Slice figs and apple last to prevent browning. For substitutions: use camembert instead of brie, dried figs (rehydrated) if fresh unavailable, or maple syrup instead of honey.

Nutrition

Keywords: charcuterie board, fall harvest, fig and honey, easy appetizer, weeknight dinner, cheese board, prosciutto, brie, no-cook

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