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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 easy charcuterie board featuring creamy cheeses, cured meats, and seasonal fall fruit, perfect for sharing at Friendsgiving gatherings.

Ingredients

Scale
  • 8 oz Brie (double-cream variety)
  • 6 oz Aged Gouda (18-month aged recommended)
  • 6 oz Sharp White Cheddar
  • 4 oz Goat Cheese Log
  • 4 oz Prosciutto, thinly sliced
  • 4 oz Genoa Salami
  • 3 oz Soppressata
  • 2 medium Honeycrisp Apples
  • 2 medium Bosc Pears
  • 6–8 Fresh Figs
  • 1 cup Red Grapes (small clusters)
  • ½ cup Pomegranate Seeds
  • ¼ cup Honey
  • ¼ cup Fig Jam or Apple Butter
  • ½ cup Toasted Pecans
  • 20 pieces Plain Water Crackers
  • 20 pieces Whole Wheat Crisps
  • 20 thin slices Baguette (lightly toasted with olive oil)
  • Fresh Rosemary Sprigs (for garnish)

Instructions

  1. Start with your cheese (5 minutes). Take all three cheeses out of the refrigerator about 30 minutes before serving. Slice the aged gouda and sharp cheddar into thin wedges or cubes. Leave the brie whole. Place the goat cheese log on a small plate if you plan to roll it in pecans.
  2. Prep your fruit (10 minutes). Core the apples and pears, then slice them into thin wedges. Toss with a little lemon juice to prevent browning if not serving immediately. Halve the figs lengthwise. Rinse the grapes and keep them in small clusters. Seed the pomegranate over a bowl of water.
  3. Toast the pecans (3 minutes). Heat a small skillet over medium heat. Add the pecans and stir constantly for 3-4 minutes until fragrant and slightly darker. Let cool completely.
  4. Arrange the foundation (5 minutes). Place small bowls or ramekins on the board first. Put honey in one, fig jam in another, and pomegranate seeds in a third. Space them out as anchors.
  5. Add the cheese (5 minutes). Place the brie wheel in a prominent spot, slightly off-center. Arrange gouda wedges in a fan pattern near one corner. Place cheddar cubes in a small pile opposite the gouda. If using pecan-crusted goat cheese, roll the log in cooled pecans and place near the brie.
  6. Layer the meats (4 minutes). Fold each prosciutto slice in half or into a loose ribbon shape. Arrange in a flowing line near one edge. Fan out salami slices in a small cluster. Place soppressata wedges nearby.
  7. Add the fruit (5 minutes). Scatter apple and pear slices in small clusters around the cheese. Tuck fig halves between cheese and meat. Place grape clusters in empty spaces. Leave some breathing room.
  8. Fill the gaps (3 minutes). Add crackers and crostini in small stacks or fanned out around edges. Tuck toasted pecans into remaining empty spaces. Place rosemary sprigs strategically.
  9. Finish with the drizzle (2 minutes). Just before serving, drizzle honey over the brie and goat cheese. Sprinkle a few extra pomegranate seeds on top.
  10. Final check and serve (1 minute). Step back and check for balance. Add extra crackers or pecans if needed. Serve immediately.

Notes

Take cheese out 30 minutes before serving for best flavor. Slice fruit just before arranging to prevent browning. Balance colors, textures, and flavors. Make extra—this board disappears fast. For a vegetarian version, omit meats and add more cheese and fruit.

Nutrition

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

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