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Perfect Fall Harvest Charcuterie Board with Easy Honeycomb

fall harvest charcuterie board - featured image
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This isn’t just another cheese platter. This is a full-on fall experience that comes together in under 20 minutes with zero cooking required, featuring creamy brie, aged gouda, salty cured meats, crisp apples, and the star of the show—chewy, golden honeycomb.

Ingredients

Scale
  • 8 oz Brie cheese
  • 6 oz Aged Gouda
  • 4 oz Blue cheese
  • 4 oz Prosciutto, thinly sliced
  • 4 oz Genoa salami, sliced into thin rounds
  • 3 oz Soppressata
  • 2 Honeycrisp apples, sliced
  • 1 cup red seedless grapes
  • 1/2 cup dried figs
  • 1/4 cup Medjool dates, pitted and halved
  • 1 piece raw honeycomb (about 4 oz)
  • 1/4 cup fig jam
  • 1/4 cup whole grain mustard
  • 1 cup crispy crackers
  • 1 cup sliced baguette
  • 1/2 cup candied pecans
  • 1/4 cup Marcona almonds
  • Fresh rosemary sprigs for garnish
  • Edible dried flowers (optional) for garnish

Instructions

  1. Start with the bowls and ramekins. Place the fig jam, whole grain mustard, and any other spreads in small bowls. Position them at different points around the board to create visual anchors.
  2. Place the honeycomb on a small plate or directly on the board near the center. If it is dripping, put a small piece of parchment under it to catch any sticky drips.
  3. Add the cheese. Place the brie, aged gouda, and blue cheese at different points on the board, spaced evenly apart. Cut the brie into a few wedges but leave the wheel mostly intact. Slice the gouda into thin triangles and fan them out. Crumble the blue cheese into a small pile or leave it in a wedge with a knife next to it.
  4. Arrange the meats. Fold the prosciutto into loose ribbons or waves. Roll the salami slices into little cones or fold them into quarters. Place the meats near the cheeses they pair best with.
  5. Add the fruits. Scatter the apple slices, grape clusters, dried figs, and dates around the board, filling in gaps. Place the apples near the brie and honeycomb.
  6. Fill in with crunchy elements. Add the crackers, baguette slices, candied pecans, and Marcona almonds in small clusters around the board. Keep the arrangement organic.
  7. Garnish and finish. Tuck fresh rosemary sprigs here and there for a pop of green. If using edible dried flowers, sprinkle them lightly over the board. Fill any empty spots with extra nuts or crackers.
  8. Serve immediately. This board is best enjoyed within an hour of assembly. Set it out with small plates, napkins, and extra cheese knives.

Notes

Slice apples right before serving to prevent browning. Let cheese and meats come to room temperature (20-30 minutes) before serving for best flavor. If you cannot find honeycomb, use high-quality raw honey instead. For a dairy-free option, replace cheeses with vegan alternatives.

Nutrition

Keywords: fall charcuterie board, honeycomb, brie, prosciutto, fall appetizer, grazing board, cheese board, easy appetizer

Find it online: https://spoonluma.com/perfect-fall-harvest-charcuterie-board-with-easy-honeycomb/