Print

Best Friendsgiving Charcuterie Board with Fig Jam

Friendsgiving Charcuterie Board with Fig Jam - featured image
Print Recipe

This impressive yet stress-free charcuterie board features a homemade fig jam that perfectly balances sweet and savory flavors. It’s the ultimate crowd-pleasing appetizer for Friendsgiving, designed for sharing with the people who matter most.

Ingredients

Scale
  • 8 ounces dried figs, stems removed (Black Mission preferred)
  • 1 cup water
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1 sprig fresh rosemary (optional)
  • 8 ounces sharp cheddar cheese
  • 6 ounces brie or camembert
  • 4 ounces blue cheese (creamy gorgonzola works well)
  • 8 ounces salami (Genoa or hard salami)
  • 6 ounces prosciutto, thinly sliced
  • 1 cup mixed olives (green and kalamata)
  • 1 cup grapes (red or green)
  • 1/2 cup dried apricots
  • 1/2 cup candied pecans or walnuts
  • 1 small baguette, sliced and lightly toasted
  • 1 box good quality crackers (plain and seeded)
  • Fresh rosemary sprigs and edible flowers for garnish (optional)

Instructions

  1. Make the Fig Jam (Can be done up to 3 days ahead): Combine the dried figs, water, honey, balsamic vinegar, and salt in a small saucepan. Add the rosemary sprig if using. Bring to a boil over medium heat, then reduce to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the figs are very soft and the liquid has reduced by about half. The figs should look plump and almost falling apart. Remove the rosemary sprig.
  2. Puree the Jam: Carefully transfer the fig mixture to a food processor or blender. Pulse until you reach your desired consistency. I like it a little chunky, so I just pulse a few times. If you prefer a smooth jam, let it run for 30 seconds. Taste and adjust with a little more honey or salt if needed. Let it cool completely before using. It will thicken as it cools.
  3. Prep Your Cheeses (Up to 1 day ahead): Take your cheeses out of the fridge about 30 minutes before you plan to arrange the board. Slice the cheddar into thin triangles or cubes. Leave the brie whole—it looks beautiful as a wedge. Crumble the blue cheese into a small pile.
  4. Prep the Meats (Up to 1 day ahead): Fold the salami slices in half, then in half again to make little triangles. For the prosciutto, I like to tear it into rough strips rather than slicing it neatly. It looks more rustic and inviting. Arrange them on a plate and cover with plastic wrap until you’re ready to build the board.
  5. Wash and Prep the Produce: Wash the grapes and pat them dry. If you’re using fresh figs (in season), slice them in half. Arrange the dried apricots in a small pile.
  6. Assemble the Board (About 30 minutes before serving): This is the fun part. Start by placing the small bowls on the board—one for the fig jam, one for the olives, and one for the candied nuts. These are your anchors. Then, place the cheeses around the board, spacing them out. Next, add the meats, folding them into attractive piles near the cheeses. Finally, fill in the gaps with the grapes, dried apricots, crackers, and toasted baguette slices.
  7. Garnish and Serve: Tuck small sprigs of fresh rosemary around the board for color and a pop of fragrance. If you have edible flowers, scatter a few on top. Step back and admire your work. Serve immediately, or let it sit at room temperature for up to an hour.

Notes

Don’t overcook the fig jam; it thickens as it cools. Let all cheeses and meats come to room temperature for best flavor. Balance textures and colors on the board. Keep crackers away from wet ingredients to prevent sogginess. The board is flexible—use what you have.

Nutrition

Keywords: charcuterie board, Friendsgiving, fig jam, appetizer, cheese board, holiday appetizer, party food, grazing board

Find it online: https://breezybake.com/best-friendsgiving-charcuterie-board-with-fig-jam/