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Easy Fall Harvest Charcuterie Board with Candied Pecans

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This easy fall harvest charcuterie board with candied pecans is the perfect crowd-pleaser for any autumn gathering. It comes together in under 30 minutes with simple ingredients and features sweet, spicy, crunchy candied pecans that tie everything together.

Ingredients

Scale
  • 1 cup pecan halves
  • 3 tablespoons unsalted butter
  • 3 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 8 ounces brie cheese
  • 6 ounces sharp cheddar cheese
  • 4 ounces goat cheese log
  • 6 ounces prosciutto, thinly sliced
  • 6 ounces salami
  • 1 cup red seedless grapes
  • 1 medium apple, sliced (Honeycrisp or Fuji)
  • 1 medium pear, sliced (Bosc or Bartlett)
  • ½ cup dried figs or dried apricots
  • ¼ cup honey
  • 1 cup assorted crackers and bread
  • Fresh rosemary sprigs and edible flowers (optional, for garnish)

Instructions

  1. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. In a small skillet over medium heat, melt the butter. Add the brown sugar, cinnamon, cayenne, salt, and water. Stir constantly until the sugar dissolves and the mixture is bubbly, about 2 minutes.
  3. Add the pecan halves and stir to coat evenly. Keep stirring for 3-4 minutes until the sugar caramelizes and the pecans look glossy.
  4. Spread the pecans in a single layer on the prepared baking sheet. Let them cool completely, about 15 minutes. Break apart any clumps with your fingers.
  5. Take the brie, cheddar, and goat cheese out of the fridge about 30 minutes before serving to come to room temperature.
  6. Cut the cheddar into thin slices or small cubes. Leave the brie whole or cut into wedges. Slice the goat cheese log into rounds about ½ inch thick.
  7. Wash and pat dry the grapes. Slice the apple and pear, and toss them in a little lemon juice to prevent browning.
  8. Arrange the prosciutto and salami on a plate, folding prosciutto into loose ribbons and fanning out the salami slices.
  9. Place the cheeses around a large wooden cutting board or serving platter, spaced apart.
  10. Add small bowls for honey and dried figs or apricots.
  11. Fill in the gaps with the meats, folding them into loose piles.
  12. Scatter the grapes in small clusters. Arrange the apple and pear slices in fans. Add the candied pecans in little piles around the board.
  13. Fill any remaining spaces with crackers and bread slices.
  14. Tuck fresh rosemary sprigs around the board for color and aroma. Drizzle a little honey over the brie and goat cheese. Scatter edible flowers if using.
  15. Serve immediately or let it sit at room temperature for up to an hour.

Notes

Make the candied pecans first so they cool completely while you prep other ingredients. For best flavor, let cheeses come to room temperature before serving. The candied pecans can be made up to a week ahead and stored in an airtight container. Toss apple and pear slices in lemon juice to prevent browning. The board can sit out at room temperature for up to 2 hours.

Nutrition

Keywords: charcuterie board, fall harvest, candied pecans, appetizer, party food, Thanksgiving appetizer, easy entertaining

Find it online: https://zorbmeal.com/easy-fall-harvest-charcuterie-board-with-candied-pecans/