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The Best Friendsgiving Charcuterie Board with Fall Fruit

Friendsgiving Charcuterie Board with Fall Fruit - featured image
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This stunning charcuterie board features creamy cheeses, savory cured meats, and sweet-tart fall fruit like figs, persimmons, and pomegranate. It’s the perfect stress-free centerpiece for your Friendsgiving gathering, ready in under 30 minutes.

Ingredients

  • Brie (8 oz / 225 g)
  • Aged Cheddar (6 oz / 170 g)
  • Goat Cheese Log (4 oz / 115 g)
  • Manchego (6 oz / 170 g)
  • Prosciutto (4 oz / 115 g)
  • Genoa Salami (4 oz / 115 g)
  • Soppressata (4 oz / 115 g)
  • Fresh Figs (6-8)
  • Fuyu Persimmons (2)
  • Pomegranate (1)
  • Honeycrisp Apples (2)
  • Red Seedless Grapes (1 cup / 150 g)
  • Honey (for drizzling)
  • Fig Jam or Membrillo (quince paste) (1/2 cup / 120 ml)
  • Mixed Nuts (1 cup / 140 g)
  • Crackers and Bread (2-3 varieties, 3-4 oz / 85-115 g per person)
  • Fresh Rosemary Sprigs

Instructions

  1. Prep your cheeses (5 minutes): Take all the cheeses out of the refrigerator about 30 minutes before you start assembling. Cut the cheddar and Manchego into bite-sized cubes or thin triangles. Leave the brie whole. For the goat cheese, roll the log in a little cracked black pepper or drizzle it with honey.
  2. Prep your fruit (10 minutes): Wash the grapes and apples. Cut the apples into thin wedges and toss them with a squeeze of lemon juice to prevent browning. Slice the figs in half lengthwise. Slice the Fuyu persimmons into wedges, removing the small core if it’s tough. Cut the pomegranate in half and tap the back with a wooden spoon over a bowl to release the arils. Pick out any white pith.
  3. Prep your meats (5 minutes): Unfold the prosciutto slices and drape them loosely in ribbons. Fold the salami slices in half, then in half again, creating little triangles. For the soppressata, leave some slices flat and roll a few into small cylinders.
  4. Set up your bowls (2 minutes): Place your small ramekins on the board first. Fill one with honey, one with fig jam or membrillo, and one with the mixed nuts. Leave a little space around each bowl.
  5. Place the cheeses (5 minutes): Position the cheeses around the board, spacing them out evenly. Put the brie in one corner, the cheddar cubes in another, the goat cheese log along one edge, and the Manchego triangles near the center.
  6. Add the meats (5 minutes): Arrange the cured meats in the spaces between the cheeses. Drape the prosciutto ribbons near the brie. Place the folded salami triangles near the cheddar, and the soppressata cylinders near the Manchego.
  7. Fill in with fruit (5 minutes): Tuck the fig halves near the goat cheese and prosciutto. Arrange the persimmon wedges in a fan pattern near the Manchego. Scatter the apple slices around the cheddar. Sprinkle the pomegranate arils over the board. Nestle small clusters of grapes in any empty spaces.
  8. Add crackers and bread (3 minutes): Fan out the crackers and baguette slices around the edges of the board. Spread them out so there’s easy access from every side. Put a few crackers directly under the brie to catch any drips.
  9. Garnish and final touches (2 minutes): Tuck fresh rosemary sprigs here and there. Give the board a final look—step back and see if anything looks too crowded or too bare. Adjust as needed. Drizzle a little extra honey over the brie or goat cheese just before serving.

Notes

Prep everything before you start arranging. Use the ‘bowls first’ method to establish structure. Don’t overcrowd the board—leave about 20% of the surface visible. Keep the board refrigerated until 20-30 minutes before serving. For a vegan version, use plant-based cheeses and meats, and swap honey for maple syrup.

Nutrition

Keywords: charcuterie board, Friendsgiving, fall fruit, cheese board, appetizer, party food, holiday entertaining

Find it online: https://willarecipes.com/the-best-friendsgiving-charcuterie-board-with-fall-fruit/