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Stunning Fall Charcuterie Board with Figs and Brie

fall charcuterie board with figs and brie - featured image
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A stunning fall charcuterie board featuring fresh figs, creamy brie, sharp cheddar, prosciutto, and warm-spiced nuts. Perfect for casual gatherings or holiday entertaining, this no-cook board balances sweet, salty, and crunchy elements for an impressive spread.

Ingredients

Scale
  • 8 oz Brie (double or triple cream preferred)
  • 6 oz Aged Cheddar (sharp, crumbly white cheddar with tyrosine crystals)
  • 4 oz Blue Cheese (Gorgonzola dolce recommended)
  • 4 oz Goat Cheese Log (plain or honeyed)
  • 4 oz Prosciutto (thinly sliced, imported Italian preferred)
  • 4 oz Genoa Salami (sliced into thin rounds)
  • 3 oz Soppressata (optional, adds spicy kick)
  • 6–8 Fresh Figs (Black Mission or Brown Turkey, halved or quartered)
  • 1 Apple (Honeycrisp or Fuji, sliced thin and tossed in lemon juice)
  • 1 Pear (Bartlett or Bosc, sliced)
  • 1/2 cup Dried Apricots
  • 1/3 cup Dried Tart Cherries
  • 1/2 cup Walnuts (toasted)
  • 1/3 cup Marcona Almonds (fried and salted)
  • 1/4 cup Pumpkin Seeds
  • 3 tbsp Fig Jam or Fig Spread (Dalmatia brand recommended)
  • 2 tbsp Honey (local if possible)
  • 1 small Baguette (sliced into thin rounds and lightly toasted)
  • 1 box Crackers (water crackers or rosemary sea salt crisps)
  • Fresh Rosemary Sprigs (for garnish)
  • Fresh Thyme (for garnish)
  • Edible Flowers (pansies or nasturtiums, optional)
  • Flaky Sea Salt (Maldon recommended)

Instructions

  1. Start with the cheese. Place the brie whole on the board—don’t slice it. Put the aged cheddar in a wedge shape opposite the brie. Crumble the blue cheese into a small pile nearby. Place the goat cheese log on the board and roll it in fresh thyme or cracked black pepper for visual interest.
  2. Add the ramekins. Spoon fig jam into one small bowl. Pour honey into another. Tuck these bowls into gaps between the cheeses.
  3. Layer the meats. Fold prosciutto slices into loose ribbons or waves. Roll salami slices into cylinders or fold them into quarters. Arrange meats in clusters near the cheeses, creating color contrast.
  4. Add the fresh fruit. Halve the figs and arrange them cut-side up in small groups around the board. Fan the apple and pear slices in overlapping lines. Toss apple slices in lemon juice immediately after slicing to prevent browning.
  5. Scatter the dried fruit. Sprinkle dried apricots and tart cherries in the empty spaces.
  6. Fill gaps with nuts and seeds. Toasted walnuts, Marcona almonds, and pumpkin seeds go into the remaining spaces.
  7. Add the baguette and crackers. Arrange toasted baguette slices in a neat stack or fan near the brie. Place crackers in a cluster on the opposite side.
  8. Garnish and finish. Tuck rosemary sprigs between cheese wedges. Sprinkle flaky sea salt over the brie and goat cheese. Add edible flowers if you have them. Drizzle a thin ribbon of honey over the brie and fig jam. Step back and look at your work—add anything that feels sparse.

Notes

Take brie and goat cheese out of refrigerator 30-45 minutes before serving for best flavor and texture. Toast nuts yourself for deeper flavor. Don’t slice the brie—let guests cut their own. Leave about 15-20% of the board surface visible for an intentional look. Assemble no more than 30 minutes before serving.

Nutrition

Keywords: fall charcuterie board, figs and brie, cheese board, appetizer, holiday entertaining, no-cook recipe, grazing board

Find it online: https://spoonluma.com/stunning-fall-charcuterie-board-with-figs-and-brie/