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Stunning Fall Harvest Charcuterie Board with Fig and Honey

fall harvest charcuterie board with fig and honey - featured image
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A stunning fall harvest charcuterie board with fig and honey that looks elaborate and feels seasonal, but is incredibly easy to throw together. Perfect for gatherings where you want to impress without spending all day in the kitchen.

Ingredients

Scale
  • 8 oz Aged Gouda (2-year aged recommended)
  • 4 oz Soft Goat Cheese
  • 6 oz Sharp White Cheddar (block, sliced into thin wedges)
  • 4 oz Prosciutto (thinly sliced)
  • 4 oz Sopressata (dry Italian salami, sliced into thin rounds)
  • 6–8 Fresh Figs (ripe but firm, cut in half or quarters)
  • 1/4 cup Honey (good quality local honey preferred)
  • 1/2 cup Dried Apricots
  • 1/2 cup Pomegranate Seeds
  • 8 oz Mixed Crackers (water crackers and rosemary flatbreads)
  • 1/2 cup Toasted Almonds
  • Fig and Olive Crackers (optional, but highly recommended)
  • 2–3 Fresh Rosemary Sprigs
  • Fresh Thyme (a few sprigs)
  • Flaky Sea Salt (a pinch)

Instructions

  1. Start with the bowls. Place small bowls on the board first. Fill one with honey, one with pomegranate seeds, and one with toasted almonds. Position them at different corners of the board to create visual balance. Put the honey bowl near the center.
  2. Add the cheese. Unwrap cheeses and let them sit at room temperature for about 15 minutes before plating. Place aged gouda on one side, goat cheese on the opposite side, and cheddar in between. Slice gouda and cheddar into thin wedges. Leave goat cheese whole or slice into rounds.
  3. Layer the meats. Fold or tear prosciutto into loose ribbons and arrange near the gouda. Fan out sopressata slices in a line next to the cheddar. Don’t stack too neatly.
  4. Add the fruit. Place fresh fig halves in clusters around the cheese. Tuck dried apricots into gaps. Sprinkle pomegranate seeds over the board.
  5. Fill in with crackers. Arrange crackers in small groups around the board, fanning them out slightly. Place near each cheese for easy pairing. Leave space for garnish.
  6. Garnish and drizzle. Tuck sprigs of rosemary and thyme into empty spaces. Drizzle a generous ribbon of honey over the figs and goat cheese. Sprinkle a pinch of flaky sea salt over the gouda and honey-drizzled figs.
  7. Final check. Step back and look at the board. Fill any large empty spots with extra crackers or almonds. Serve immediately.

Notes

Let cheese sit at room temperature for 15-20 minutes before serving for best flavor. Use honey as a ‘glue’ to keep figs from rolling. Prep all ingredients before starting assembly. This board serves 6 as an appetizer or 4 as a light meal. For larger groups, double cheese and meat portions. Add honey drizzle just before serving to maintain glossy look. Leftovers: store cheese and meat separately; figs get soft overnight so eat first; crackers in ziplock bag to stay crisp.

Nutrition

Keywords: fall charcuterie board, fig and honey charcuterie, harvest board, easy appetizer, Thanksgiving appetizer, cheese board, prosciutto, gouda, goat cheese, pomegranate, entertaining

Find it online: https://livelybite.com/stunning-fall-harvest-charcuterie-board-with-fig-and-honey/