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Perfect Fall Harvest Charcuterie Board with Figs and Pears

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A stunning fall charcuterie board featuring jammy roasted figs, crisp pears, creamy cheeses, and savory cured meats. Perfect for holiday gatherings or cozy nights in, this board comes together in under 20 minutes with simple, seasonal ingredients.

Ingredients

Scale
  • 8–10 fresh figs (Black Mission or Brown Turkey), ripe but firm
  • 2–3 ripe but firm pears (Bosc or Bartlett)
  • 2 tablespoons honey
  • 2–3 fresh rosemary sprigs
  • 6 ounces aged cheddar, sliced into thin wedges
  • 8 ounces Brie or Camembert, whole or cut into wedges
  • 4 ounces Gorgonzola or blue cheese, crumbled
  • 4 ounces Manchego, sliced into thin triangles
  • 4 ounces prosciutto, thinly sliced
  • 4 ounces Genoa salami, sliced into thin rounds
  • 3 ounces soppressata, sliced
  • 1 cup mixed nuts (toasted almonds, pecans, and walnuts)
  • 1/2 cup dried apricots or dates
  • 1 baguette, sliced and toasted
  • Assorted crackers (water crackers, rosemary crackers, whole wheat crackers)
  • 1/2 cup mixed olives (Castelvetrano and Kalamata)
  • 1/4 cup fig jam or membrillo (quince paste)
  • Fresh herbs for garnish (rosemary sprigs, fresh thyme, or sage leaves)

Instructions

  1. Preheat oven to 400°F (200°C). Cut figs in half lengthwise and place cut-side up on a small baking sheet. Drizzle with honey and lay rosemary sprigs over the top. Roast for 8-10 minutes until warm and slightly caramelized. Let cool.
  2. Wash and thinly slice pears (about 1/4-inch thick). Toss with a squeeze of lemon juice to prevent browning. Set aside in a single layer.
  3. Slice aged cheddar into thin wedges or cubes. Slice Manchego into thin triangles. Leave Brie whole or cut into wedges. Crumble Gorgonzola into a small bowl.
  4. Lay prosciutto slices flat and fold into ribbons or waves. Roll salami and soppressata slices if desired, or leave flat.
  5. Slice baguette into 1/2-inch rounds. Toast at 350°F (175°C) for 5-7 minutes until lightly golden.
  6. Arrange the board: Place bowls of jam, olives, and nuts first to anchor the board. Add cheeses, spacing them out. Add meats, folding or rolling for visual interest. Fill gaps with fruit, crackers, and bread. Place roasted figs and sliced pears in clusters.
  7. Garnish with fresh rosemary, thyme, or sage leaves. Drizzle extra honey over Brie if desired. Serve immediately or let sit at room temperature for up to an hour before serving.

Notes

Don’t skip roasting the figs—it transforms their sweetness. Slice pears right before serving to prevent browning. Let cheeses come to room temperature (30-45 minutes before serving) for best flavor. Balance flavors: sweet (figs, honey, dried fruit), salty (prosciutto, olives, cheese), tangy (Gorgonzola), and crunchy (nuts, crackers). Don’t overcrowd the board; leave space between items.

Nutrition

Keywords: fall charcuterie board, fig and pear board, harvest appetizer, holiday charcuterie, easy entertaining, cheese board, prosciutto board

Find it online: https://breezybake.com/perfect-fall-harvest-charcuterie-board-with-figs-and-pears/