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Easy Thanksgiving Charcuterie Board with Fall Fruits

Thanksgiving charcuterie board - featured image
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A simple, beautiful charcuterie board featuring seasonal fall fruits, creamy cheeses, and savory meats. Perfect for Thanksgiving gatherings, it comes together in under 20 minutes and is sure to impress your guests.

Ingredients

Scale
  • 8 oz Brie cheese (wheel)
  • 6 oz Aged cheddar (sliced or cubed)
  • 4 oz Goat cheese log
  • 4 oz Prosciutto (thinly sliced)
  • 4 oz Genoa salami (sliced)
  • 1 large Pomegranate (seeds only)
  • 6–8 Fresh figs (halved)
  • 1 cup Red grapes (small clusters)
  • ½ cup Dried apricots
  • 1 box Rosemary crackers
  • 1 small Baguette (sliced and lightly toasted)
  • ¼ cup Honey
  • ½ cup Mixed nuts (lightly salted almonds, pecans, or walnuts)
  • Fresh rosemary sprigs (for garnish)
  • Edible flowers (optional, for garnish)

Instructions

  1. Prep your ingredients first. Take the brie and goat cheese out of the fridge 30 minutes before assembling. While they soften, wash and dry all your fruit. Halve the figs, cut the pomegranate, and separate the grapes into small clusters. Slice the baguette and toast it if using. Set everything within arm’s reach.
  2. Place your bowls and spreads. Put small bowls on the board for honey, nuts, and any other wet ingredients. Anchor them in different corners to create structure.
  3. Add the cheeses. Place the brie wheel whole near the center but slightly off to one side. Cube the aged cheddar and pile it in a small mound across from the brie. Place the goat cheese log on its own, optionally drizzled with honey. Leave space between each cheese.
  4. Layer the meats. Fold the prosciutto slices into loose ribbons or drape them in ruffled piles. Arrange the salami slices in overlapping rows or fan them out. Place meats near the edges of the board.
  5. Scatter the fruits. Sprinkle pomegranate seeds across the board. Tuck fig halves into gaps between cheeses and meats. Place grape clusters in little bunches around the edges. Add dried apricots in small piles.
  6. Fill the gaps with crunch. Arrange rosemary crackers and toasted baguette slices around the board, stacking slightly for height. Tuck nuts into any remaining empty spaces. Aim for a full, inviting look with no bare spots.
  7. Garnish and drizzle. Finish with fresh rosemary sprigs tucked under cheese or along edges. Drizzle a final ribbon of honey over the brie and goat cheese. If using edible flowers, scatter them lightly. Step back and add one more thing if needed.

Notes

Let cheese come to room temperature for best texture. Use small bowls for wet ingredients to prevent sogginess. Assemble up to 4 hours ahead, cover with plastic wrap, and refrigerate; remove 30 minutes before serving. For a vegetarian version, skip the meats and add more cheese or roasted chickpeas. For gluten-free, use gluten-free crackers or cucumber rounds.

Nutrition

Keywords: Thanksgiving charcuterie board, fall charcuterie board, easy appetizer, holiday grazing board, pomegranate, brie, prosciutto, figs

Find it online: https://fizzlefork.com/easy-thanksgiving-charcuterie-board-with-fall-fruits/