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The Best Thanksgiving Charcuterie Board with Fall Fruits

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This stunning Thanksgiving charcuterie board with fall fruits is your secret weapon for stress-free hosting. It keeps guests happy, the kitchen clear, and your stress levels manageable with no cooking required.

Ingredients

Scale
  • 8 ounces Brie cheese (double or triple cream)
  • 8 ounces Sharp cheddar cheese (aged, block)
  • 4 ounces Goat cheese log (plain or herbed)
  • 6 ounces Prosciutto (thinly sliced)
  • 6 ounces Salami (Genoa or soppressata, sliced into thin rounds)
  • 2 crisp apples (Honeycrisp or Fuji, sliced thin)
  • 1 cup fresh figs (halved lengthwise; or dried mission figs)
  • 1 cup red or green seedless grapes (small clusters)
  • 1/2 cup dried cranberries
  • 1 cup mixed nuts (toasted pecans and Marcona almonds)
  • 1/3 cup honey (local if possible)
  • 1 small baguette (sliced into 1/2-inch rounds, lightly toasted)
  • 1 box crackers (water crackers or buttery Ritz-style)
  • Fresh rosemary sprigs (for garnish)
  • Fresh thyme sprigs (for garnish)
  • 1/4 cup pomegranate seeds (for garnish)

Instructions

  1. Start with your board. Place your large board or platter on the counter. Position small bowls for honey, cranberries, or other loose items first to anchor the layout.
  2. Place the cheeses. Unwrap brie, cheddar, and goat cheese. Place them at different points on the board. Cut cheddar into thin slices or triangles and fan them out. Leave brie whole but score the top in a crosshatch pattern. Leave goat cheese log whole or slice into thick rounds.
  3. Add the meats. Fold prosciutto slices into loose ribbons or waves and place near one cheese. Fan salami slices in a line or small pile.
  4. Layer in the fall fruits. Arrange sliced apples in a fan pattern near cheddar. Place halved figs around brie. Tuck grape clusters into empty spaces. Scatter dried cranberries in a small pile or bowl.
  5. Fill the gaps with crunch. Sprinkle toasted pecans and almonds in remaining open areas. Place baguette slices and crackers in stacks on the board or on a separate plate.
  6. Drizzle and garnish. Drizzle honey over goat cheese and brie in a light zigzag. Sprinkle pomegranate seeds over the whole board. Tuck rosemary and thyme sprigs between cheeses and fruits.
  7. Step back and adjust. Look at the board from a few feet away. Fill any big empty spots with extra nuts or a small pile of grapes. The goal is abundance.

Notes

Set the board out about 30 minutes before guests arrive so cheese comes to room temperature. Keep crackers and bread separate until last minute to prevent sogginess. Toss apple slices in lemon juice to prevent browning. The board can be prepped the day before – slice fruits and store in airtight bags, arrange cheeses and meats on board and cover tightly with plastic wrap, then add crackers, nuts, and fresh herbs right before serving.

Nutrition

Keywords: Thanksgiving charcuterie board, fall charcuterie board, holiday appetizer, cheese board, easy appetizer, no-cook appetizer, Thanksgiving appetizer

Find it online: https://forkmila.com/the-best-thanksgiving-charcuterie-board-with-fall-fruits/