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Best Easy Fall Charcuterie Board with Fig and Honey

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This fall charcuterie board with fig and honey is the kind of recipe that makes you look like a rockstar without actually having to cook anything. It’s all about assembly and a little bit of thoughtful arranging, featuring a warm honey drizzle with fresh thyme that transforms the whole board.

Ingredients

Scale
  • 8 oz brie cheese (double-cream recommended)
  • 4 oz aged gouda or Manchego
  • 4 oz blue cheese (Roquefort or Gorgonzola)
  • 4 oz fresh goat cheese log
  • 4 oz prosciutto, thinly sliced
  • 4 oz soppressata or salami, sliced into thin rounds
  • 8–10 fresh figs, halved
  • 1/2 cup honey (wildflower or orange blossom)
  • 1/4 cup dried apricots or dates
  • 1 apple or pear, thinly sliced (tossed with lemon juice)
  • 1/4 cup fig jam or preserves
  • 1 cup mixed nuts (toasted pecans and almonds)
  • 1 cup crackers or crostini (water crackers and rosemary flatbread)
  • 1/4 cup marcona almonds or candied walnuts
  • Fresh herbs for garnish: 3-4 sprigs fresh rosemary, a few thyme sprigs
  • 1/2 cup honey (for drizzle)
  • 2 sprigs fresh thyme (for drizzle)
  • 1/4 teaspoon flaky sea salt (for drizzle)
  • Pinch of red pepper flakes (optional, for drizzle)

Instructions

  1. Prepare the honey drizzle: In a small saucepan, combine 1/2 cup honey, 2 sprigs fresh thyme, 1/4 teaspoon flaky sea salt, and a pinch of red pepper flakes if using. Warm over low heat for 3-4 minutes, stirring occasionally. Do not let it boil. Remove from heat and let it sit while you assemble the board.
  2. Prep the cheeses: Take the brie out of the refrigerator 15-20 minutes before serving. Slice the aged gouda or Manchego into thin triangles or small cubes. Crumble the blue cheese into rustic chunks. Leave the goat cheese log whole.
  3. Prep the fruits: Rinse the figs gently and pat them dry. Cut them in half lengthwise. Slice the apple or pear thinly (about 1/4 inch thick) and toss with a squeeze of lemon juice. Arrange the dried apricots or dates in a small pile.
  4. Toast the nuts: In a dry skillet over medium heat, toast the pecans and almonds for 2-3 minutes, shaking the pan frequently, until fragrant. Let cool for a minute.
  5. Arrange the cheeses first: Place the brie wheel in the center-left area of the board. Put the aged gouda triangles in the upper right corner. Nestle the crumbled blue cheese near the brie, and place the goat cheese log in the lower left.
  6. Add the meats: Fold the prosciutto slices into loose ribbons or rosettes and place them near the brie. Fan out the soppressata rounds in a small cluster.
  7. Fill in with fruits and nuts: Scatter the fig halves around the cheeses, cut side up. Place the apple or pear slices in a fan near the goat cheese. Add small piles of toasted nuts and dried fruit in the gaps.
  8. Add crackers and jam: Arrange crackers in small clusters around the board. Place the fig jam in a small ramekin and tuck it into a corner. Add the candied walnuts or marcona almonds in another small pile.
  9. Drizzle and garnish: Remove the thyme sprigs from the warm honey and discard them. Drizzle the honey over the brie, the fig halves, and the goat cheese in a zigzag pattern. Garnish with fresh rosemary sprigs and a few extra thyme leaves scattered over the board.
  10. Serve immediately: Place the board at room temperature and let guests dig in. Add extra honey in the ramekin for those who want more.

Notes

Don’t overheat the honey; warm it gently over low heat. Room temperature cheese is non-negotiable—take cheeses out of fridge at least 30 minutes before serving. Use a mix of textures: soft, firm, crunchy, chewy, and crisp. Prep in stages to keep the process calm. Let the board breathe for 5 minutes before serving.

Nutrition

Keywords: fall charcuterie board, fig and honey, easy appetizer, Thanksgiving appetizer, cheese board, prosciutto, brie, honey drizzle

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