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Perfect Autumn Harvest Charcuterie Board with Fig and Brie

autumn harvest charcuterie board with fig and brie - featured image
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A stunning and easy-to-assemble charcuterie board featuring creamy brie, sweet fig jam, salty prosciutto, and fresh autumn fruits. Perfect for fall gatherings, this board is a curated experience of flavors and textures.

Ingredients

Scale
  • 1 wheel of brie cheese (about 8 ounces), at room temperature
  • 4 ounces aged cheddar, sliced into thin wedges
  • 4 ounces goat cheese, in a small log or crumbled
  • 4 ounces prosciutto, thinly sliced
  • 4 ounces salami, sliced into thin rounds
  • 1/2 cup fig jam or preserves
  • 1/3 cup honey
  • 1/2 cup candied pecans
  • 1/4 cup dried figs, halved
  • 1/4 cup dried cranberries
  • 1 ripe but firm pear, sliced thin
  • 1 crisp apple, sliced
  • A small bunch of red grapes, washed and left in small clusters
  • Fresh rosemary sprigs for garnish (optional)
  • 1 small baguette, sliced into thin rounds and lightly toasted
  • A variety of crackers
  • Olive oil for drizzling (optional)

Instructions

  1. Prep your cheeses: Take the brie out of the refrigerator 30 minutes before assembling. Slice the aged cheddar into thin triangles, and if using a goat cheese log, slice it into rounds or leave it whole.
  2. Prepare the fruit: Wash and dry the grapes thoroughly. Slice the pear and apple just before assembling to prevent browning. Cut the dried figs in half lengthwise.
  3. Toast the baguette: Slice the baguette into 1/4-inch rounds, arrange on a baking sheet, and brush lightly with olive oil. Toast at 375°F for 5-7 minutes until golden around the edges. Let cool completely.
  4. Set up your bowls: Spoon the fig jam into one small bowl and the honey into another. Place these on the board first.
  5. Place the cheeses: Position the brie wheel whole on the board, slightly off-center. Arrange the cheddar wedges in a fan pattern near one corner, and set the goat cheese log or crumbles nearby.
  6. Add the meats: Fold each slice of prosciutto into loose ribbons or waves. Arrange the prosciutto near the brie. Fan out the salami rounds in an overlapping row.
  7. Fill in with fruit and nuts: Scatter the grape clusters in gaps around the board. Place the pear and apple slices in a slight fan near the cheddar. Sprinkle the candied pecans and dried cranberries in small piles. Tuck the dried fig halves here and there.
  8. Add the baguette and crackers: Arrange the toasted baguette slices in a stack or fan near the brie. Place crackers in small groups around the board.
  9. Garnish and finish: Tuck fresh rosemary sprigs between ingredients for color and aroma. If desired, drizzle a tiny bit of honey over the brie wheel itself. Fill any empty spots with extra grapes or nuts.
  10. Serve immediately or chill briefly: This board is best at room temperature. If not serving right away, cover loosely with plastic wrap and refrigerate for up to 2 hours. Remove 20 minutes before serving.

Notes

For best flavor, let cheeses sit at room temperature for at least 30 minutes before serving. The board can be assembled 1-2 hours ahead and kept covered at room temperature. For a warm brie, bake the wheel with fig jam at 350°F for 10 minutes.

Nutrition

Keywords: charcuterie board, autumn harvest, fig and brie, fall appetizer, cheese board, easy appetizer, party food

Find it online: https://daintydine.com/perfect-autumn-harvest-charcuterie-board-with-fig-and-brie/