Print

Perfect Fall Harvest Charcuterie Board with Easy Honey Drizzle

fall harvest charcuterie board - featured image
Print Recipe

A beautiful and forgiving charcuterie board featuring seasonal fall ingredients like apples, pears, figs, and sharp cheeses, all tied together with a warm honey drizzle. No cooking required, perfect for entertaining or a cozy night in.

Ingredients

Scale
  • 8 oz Brie or Camembert
  • 6 oz Sharp Cheddar, sliced
  • 4 oz Blue Cheese or Gorgonzola (optional)
  • 4 oz Prosciutto, thinly sliced
  • 4 oz Salami or Soppressata
  • 1 large Apple (Honeycrisp or Fuji), sliced thin
  • 1 ripe Pear (Bartlett or Bosc), sliced thin
  • 4–6 fresh Figs, halved (or dried figs)
  • 1/2 cup Dried Apricots or Dates
  • 1/2 cup Toasted Walnuts or Pecans
  • 1/4 cup Pumpkin Seeds
  • 1/2 cup Crisp Crackers or Crostini
  • Fresh Rosemary or Thyme sprigs (for garnish)
  • 1/4 cup Honey (local, wildflower or orange blossom)
  • Flaky Sea Salt (like Maldon, for finishing)

Instructions

  1. Warm the honey: Pour the honey into a small saucepan and warm over low heat for 2-3 minutes, just until it’s runny and thin. Do not boil. Stir in a sprig of rosemary for the last minute if desired. Set aside.
  2. Prep the cheeses: Slice the cheddar into thin triangles or rectangles. Leave the brie whole, cutting a small wedge out of the side. If using blue cheese, crumble it into a small bowl.
  3. Slice the fruit: Core the apple and pear, then slice them into thin wedges. Toss with a squeeze of lemon juice to prevent browning if desired. Halve the figs lengthwise.
  4. Arrange the board: Place the brie in the center-left of the board. Fan the cheddar slices on the right. Add prosciutto in loose ruffles near the brie. Layer the salami in overlapping slices nearby.
  5. Fill in the gaps: Scatter apple and pear slices around the cheeses. Tuck fig halves into empty spaces. Add small piles of walnuts, pumpkin seeds, and dried apricots. Place crackers in a cluster on one edge.
  6. Drizzle and finish: Just before serving, drizzle the warm honey over the brie and fruit in a zigzag pattern. Sprinkle a pinch of flaky sea salt over the whole board. Garnish with fresh rosemary sprigs.
  7. Serve immediately at room temperature.

Notes

Take cheese out of fridge 30 minutes before assembling for best flavor. Don’t overheat the honey—it should be warm, not hot. Cut fruit at the last minute to prevent browning. Arrange cheese first as the anchor. Best eaten the day it’s made. Store leftovers separately.

Nutrition

Keywords: charcuterie board, fall harvest, honey drizzle, appetizer, entertaining, no-cook, seasonal, cheese board

Find it online: https://breezybake.com/perfect-fall-harvest-charcuterie-board-with-easy-honey-drizzle/