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Easy Fall Charcuterie Board with Brie and Apples

fall charcuterie board with brie and apples - featured image
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A stunning and approachable fall charcuterie board featuring creamy brie, crisp apples, salty prosciutto, and sweet honey. Perfect for gatherings, this board is quick to assemble and sure to convert even the biggest cheese plate skeptics.

Ingredients

Scale
  • 1 wheel of brie cheese (about 8 ounces / 225g)
  • 2 medium apples (like Honeycrisp or Granny Smith), sliced thin
  • 4 ounces (115g) prosciutto, thinly sliced
  • 1/4 cup (60ml) honey
  • 1/2 cup (60g) walnuts or pecans, toasted
  • 1/4 cup (30g) dried cranberries or figs
  • 1 small bunch of fresh rosemary or thyme
  • 1 baguette (about 12 inches / 30cm), sliced into thin rounds and lightly toasted
  • 1/2 cup (60g) mixed olives (Castelvetrano or Kalamata)
  • 1/4 cup (30g) pumpkin seeds
  • 1/4 cup (60ml) fig jam or apple butter (optional)
  • Sea salt flakes
  • 1 tablespoon (15ml) lemon juice (for apples)

Instructions

  1. Toast the nuts: Preheat oven to 350°F (175°C). Spread walnuts or pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool completely.
  2. Toast the baguette slices: Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast at 350°F (175°C) for 8-10 minutes, flipping halfway, until golden and crisp. Cool on a wire rack.
  3. Prepare the brie: For warm brie, place the wheel on a small oven-safe dish and bake at 350°F (175°C) for 10-12 minutes until soft and slightly puffed. Alternatively, let it sit at room temperature for 30 minutes before serving.
  4. Slice the apples: Core and slice apples thinly (about 1/4 inch / 0.5cm thick). Toss with lemon juice to prevent browning.
  5. Arrange the board: Place the brie in the center or slightly off-center. Add small bowls of honey and fig jam. Fan out prosciutto in loose folds. Group apple slices together. Add toasted baguette slices in a row or cluster. Scatter nuts, dried cranberries, and pumpkin seeds in gaps. Tuck rosemary or thyme sprigs for garnish.
  6. Finish with seasoning: Sprinkle sea salt flakes over brie and apple slices. Drizzle a little honey over the brie if desired.
  7. Serve immediately with small cheese knives, spreaders, and napkins.

Notes

For best results, bring brie to room temperature before serving. Toast nuts just until fragrant to avoid burning. Slice apples right before serving to prevent browning. Leftovers can be stored separately: brie in wax paper in the fridge for up to 5 days, apple slices in lemon water for 24 hours, toasted baguette in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: fall charcuterie board, brie and apples, easy appetizer, cheese board, prosciutto, fall entertaining, holiday appetizer

Find it online: https://breezybake.com/easy-fall-charcuterie-board-with-brie-and-apples/