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Perfect Fall Harvest Charcuterie Board

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A beautifully balanced charcuterie board featuring sharp cheddar, creamy brie, prosciutto, candied pecans, and seasonal fruits. Perfect for fall gatherings, this easy recipe comes together in under 20 minutes and is sure to impress.

Ingredients

Scale
  • 8 oz aged sharp cheddar, sliced into thin wedges
  • 8 oz triple-cream brie wheel
  • 4 oz goat cheese log
  • 6 oz Manchego, shaved into thin ribbons
  • 4 oz prosciutto, thinly sliced
  • 4 oz Genoa salami, sliced
  • 4 oz soppressata, sliced
  • 4–6 fresh figs, halved
  • 2 Honeycrisp apples, thinly sliced
  • 1 cup red seedless grapes, small clusters
  • 1/2 cup dried apricots
  • 1/3 cup apple butter
  • 2 tbsp honey
  • 1 cup candied pecans
  • 1 box fig and walnut crackers
  • 1 small baguette, sliced and lightly toasted
  • 1/2 cup pumpkin seed brittle (optional)
  • 3–4 fresh rosemary sprigs
  • 1/4 cup dried cranberries
  • A few sprigs fresh thyme
  • Edible flowers (optional)
  • Lemon juice (for apples)
  • Olive oil (for baguette)
  • Flaky sea salt (for finishing)

Instructions

  1. Take brie out of fridge 30 minutes before assembling. Slice sharp cheddar into thin wedges. Shave Manchego into ribbons with a vegetable peeler. Place goat cheese log whole on board.
  2. In a small skillet over medium heat, combine 1 cup pecans, 2 tbsp maple syrup, 1 tbsp brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Stir constantly for 4-5 minutes until glossy. Spread on parchment to cool.
  3. Slice apples thinly and toss with lemon juice. Halve figs. Rinse grapes and leave in small clusters. Arrange dried apricots in a pile near center of board.
  4. Slice baguette into 1/2-inch rounds. Brush with olive oil and bake at 350°F for 6-8 minutes until golden. Cool completely.
  5. Fold or roll prosciutto into loose ribbons and place in a cluster. Fan out salami and soppressata slices in a separate area.
  6. Spoon apple butter into a small ramekin and place near center. Drizzle honey over brie. Put remaining honey in another dish.
  7. Fill empty spaces with crackers, baguette slices, and candied pecans. Scatter dried cranberries and rosemary sprigs. Tuck thyme near cheeses. Add edible flowers if using.
  8. Drizzle more honey over goat cheese. Sprinkle extra candied pecans on brie. Add a pinch of flaky sea salt over the entire board. Serve within an hour.

Notes

Let cheeses sit at room temperature for at least 20 minutes before serving. Don’t overcrowd the board—leave about 20% empty for a more intentional look. Make extra candied pecans as they disappear quickly. The flavors improve after an hour on the board.

Nutrition

Keywords: fall charcuterie board, harvest charcuterie, easy appetizer, fall entertaining, cheese board, holiday appetizer

Find it online: https://bakebelle.com/perfect-fall-harvest-charcuterie-board-easy-and-best-recipe/