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Best Fall Fruit Friendsgiving Charcuterie Board

Friendsgiving Charcuterie Board - featured image
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A fruit-forward charcuterie board featuring fresh fall fruits, artisan cheeses, cured meats, and accompaniments. Perfect for Friendsgiving gatherings, this board comes together in under 20 minutes and is designed for grazing and sharing.

Ingredients

Scale
  • 8–10 fresh figs, halved
  • 2–3 ripe but firm pears (Bosc or Anjou), sliced
  • 2–3 crisp apples (Honeycrisp or Fuji), sliced
  • 1 cup seedless red grapes, stemmed
  • ½ cup pomegranate seeds
  • 2 ripe Fuyu persimmons, sliced
  • 8 oz wheel of double or triple cream brie
  • 6 oz aged white cheddar, sliced or cubed
  • 6 oz Manchego cheese, sliced into thin triangles
  • 4 oz goat cheese log
  • 6 oz thinly sliced prosciutto
  • 4 oz Genoa salami or soppressata, sliced
  • 4 oz thinly sliced capicola
  • ¼ cup fig jam or honey
  • ½ cup mixed nuts (toasted almonds or candied pecans)
  • Assorted crackers and bread (about 20 pieces, including water crackers, rosemary flatbreads, and sliced baguette)
  • Fresh herbs for garnish (rosemary sprigs, thyme, edible flowers)

Instructions

  1. Prep your fruits and cheeses (10 minutes). Wash all fruit thoroughly. Halve the figs lengthwise. Slice pears and apples into thin wedges, about ¼ inch thick. Toss apple slices in a bowl of water with a squeeze of lemon juice to keep them from browning. Stem the grapes. Slice persimmons into thin rounds. Cut the aged cheddar into ½-inch cubes or thin slices. Slice manchego into thin triangles. Leave the brie whole.
  2. Arrange your small bowls first (2 minutes). Place your small bowls of fig jam, honey, and pomegranate seeds on the board. Position them slightly off-center rather than in the middle.
  3. Place the cheeses (3 minutes). Position the brie wheel in one corner of the board. Fan out the cheddar cubes in a small cluster opposite the brie. Arrange the manchego triangles in a line or small fan near the center. Place the goat cheese log on the board, slightly separated from the other cheeses.
  4. Add the cured meats (3 minutes). Fold prosciutto slices into loose ribbons or rosettes. Place these in small clusters around the board. Fold salami slices in half, then in half again, and arrange them in a small pile near one edge of the board. Layer capicola in loose waves near the prosciutto.
  5. Fill in with fruits (5 minutes). Scatter the fig halves in small groups around the board. Fan out the apple and pear slices in overlapping rows near the cheddar and manchego. Place small clusters of grapes in the gaps between cheeses and meats. Tuck persimmon slices in any remaining open spaces.
  6. Add nuts and garnishes (2 minutes). Sprinkle the mixed nuts in small piles around the board, tucking them between fruits and cheeses. Place fresh rosemary sprigs and thyme clusters in a few spots for color and fragrance.
  7. Fill in the crackers and bread (3 minutes). Arrange crackers and sliced baguette in the remaining empty spaces. Fan them out in small groups rather than stacking them in one pile.
  8. Final check and serve (1 minute). Step back and look at your board. Fill any obvious gaps with extra grapes, nuts, or cracker pieces. Add a small cheese knife to the brie and a separate knife for the cheddar. Place small spoons in the jam and honey bowls. Serve immediately at room temperature.

Notes

Let cheeses come to room temperature for 30-45 minutes before serving for best flavor. Slice apples and pears right before serving to prevent browning, or store in lemon water. Make about 20% more than you think you need. Label cheeses for guests. Keep backup ingredients in the kitchen to refresh the board.

Nutrition

Keywords: charcuterie board, Friendsgiving, fall fruit, grazing board, cheese board, appetizer, party food, Thanksgiving appetizer

Find it online: https://zorbmeal.com/best-fall-fruit-friendsgiving-charcuterie-board/