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Fresh Friendsgiving Charcuterie Board with Fall Fruits

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A stunning and easy-to-assemble charcuterie board featuring seasonal fall fruits, artisan cheeses, cured meats, and crunchy nuts. Perfect for Friendsgiving gatherings, this board is designed to be a beautiful centerpiece that encourages grazing and conversation.

Ingredients

Scale
  • 8 ounces aged sharp cheddar cheese
  • 8 ounces creamy brie cheese (double or triple cream)
  • 4 ounces blue cheese (such as Point Reyes or gorgonzola)
  • 4 ounces goat cheese log (plain)
  • 2 medium Honeycrisp apples
  • 2 medium Bosc pears
  • 1 cup seedless red grapes
  • 1 cup dried figs (soft, sticky kind)
  • 1/2 cup dried cranberries
  • 4 ounces prosciutto (thinly sliced)
  • 4 ounces soppressata (dry Italian salami)
  • 1 cup candied pecans
  • 1 cup Marcona almonds
  • 1 small baguette (sliced thin and lightly toasted)
  • 1 box good-quality crackers (such as Raincoast Crisps or water crackers)
  • 3 tablespoons honey
  • Fresh rosemary sprigs (for garnish)
  • Fresh thyme sprigs (for garnish)
  • Fig jam or honeycomb (optional, for serving)

Instructions

  1. Start with the bowls. Place small ramekins or bowls on the board first: one for honey near the top right, one for fig jam near the bottom left, and one for candied pecans in the center. Spread them out for balance.
  2. Add the cheeses next. Let cheeses sit at room temperature for about 15 minutes. Place the brie whole near the top left. Cut the cheddar into thin triangles and fan them out near the bottom center. Slice the blue cheese into wedges and arrange them opposite the brie. Place the goat cheese log in a small empty space as a soft, white focal point.
  3. Layer in the meats. Fold each prosciutto slice in half, then in half again to create ribbons. Place these in a cluster near the brie. Fold each soppressata slice into a quarter and stack them in a small pile near the cheddar. Place meats near the cheeses they pair best with.
  4. Add the fresh fruit. Slice apples and pears just before assembling into thin wedges (about 8 slices per fruit). Fan apple slices in a curve near the top right. Fan pear slices near the bottom right. Place small clusters of red grapes in any empty gaps. If slicing more than 20 minutes ahead, toss apple slices with a little lemon juice to prevent browning.
  5. Fill in with dried fruit and nuts. Sprinkle dried figs and cranberries into remaining empty spaces, scattering them like little treasures. Pour Marcona almonds into a small pile near the goat cheese.
  6. Add the crunch. Arrange baguette slices in a neat row along one edge of the board. Fan crackers out in a semi-circle near the opposite edge, placing them on the edge closest to where people will stand.
  7. Finish with garnishes. Tuck fresh rosemary and thyme sprigs around the board, especially near cheeses and fruits. Drizzle a little honey over the brie and goat cheese. If using honeycomb, place a small piece on the brie. Step back and check for any big empty spots, filling them with extra grapes or crackers.

Notes

Temperature matters: take cheeses out of fridge at least 30 minutes before serving. Don’t overcrowd the board—leave about 20% empty for visual breathing room. Cut hard cheeses like cheddar into thin triangles or sticks; leave soft cheeses like brie whole. Assemble within 45 minutes of serving for best freshness. Prep components up to 2 hours ahead and store separately in the fridge, then assemble just before guests arrive.

Nutrition

Keywords: charcuterie board, Friendsgiving, fall fruits, cheese board, appetizer, holiday entertaining, easy appetizer, seasonal

Find it online: https://breezybake.com/fresh-friendsgiving-charcuterie-board-with-fall-fruits/