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Best Autumn Fig and Brie Charcuterie Board: Easy Fall Recipe

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A stunning and simple charcuterie board featuring creamy brie, sweet figs, salty prosciutto, and crunchy nuts, perfect for fall gatherings. This board comes together in under 20 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 8–10 fresh Black Mission or Brown Turkey figs, halved lengthwise
  • 1 (8-ounce) wheel of double or triple-cream brie
  • 4–6 thin slices of prosciutto di Parma, torn into ribbons
  • 2–3 tablespoons high-quality honey
  • 1/2 cup toasted walnuts or pecans
  • 1 (8-ounce) box buttery crackers or water crackers
  • 1 small baguette, sliced into 1/2-inch rounds and lightly toasted
  • 1 Honeycrisp or Gala apple, thinly sliced and tossed with lemon juice
  • 1/4 cup dried apricots or dried cranberries
  • Fresh rosemary or thyme sprigs for garnish
  • Optional: fig jam or membrillo (quince paste), dark chocolate chunks

Instructions

  1. Prep the Brie: Remove brie from refrigerator at least 30 minutes before serving. Unwrap and place on center of board. For warm brie, preheat oven to 350°F (175°C). Place brie on parchment-lined baking sheet and bake for 10-12 minutes until soft and slightly puffed. Let cool 2 minutes before transferring to board.
  2. Toast the Baguette: Slice baguette into 1/2-inch rounds. Arrange on baking sheet, drizzle with olive oil. Toast at 350°F (175°C) for 5-7 minutes until golden and crisp. Alternatively, toast in a skillet over medium heat for 2-3 minutes per side. Set aside to cool.
  3. Prep the Figs: Rinse figs gently and pat dry. Trim hard stem end, then slice each fig in half lengthwise. Arrange in a cluster on the board, cut side up.
  4. Slice the Apple: Core apple and slice into thin wedges. Toss with lemon juice to prevent browning. Place in a small pile on the board or fan out.
  5. Tear the Prosciutto: Tear prosciutto slices into 2-3 inch pieces. Scatter around the board, letting some pieces drape over cheese or figs.
  6. Toast the Nuts: In a dry skillet over medium heat, toast walnuts or pecans for 3-4 minutes until fragrant and lightly browned. Let cool, then scatter on board.
  7. Arrange the Crackers and Bread: Place toasted baguette slices and crackers in groups around the board, creating clusters.
  8. Add the Dried Fruit: Spoon dried apricots or cranberries into a small bowl and place on board. If using fig jam or membrillo, place in another small bowl.
  9. Drizzle the Honey: Just before serving, drizzle honey over brie and figs in an artistic zigzag.
  10. Garnish and Serve: Tuck fresh rosemary or thyme sprigs around the board. Serve immediately.

Notes

For best results, let brie come to room temperature for 30-60 minutes before serving. Figs bruise easily; handle gently and use within 1-2 days of purchase. Toast nuts just before serving for maximum crunch. Drizzle honey right before serving to prevent soggy crackers. Board can be prepped up to 2 hours in advance; add honey and nuts just before serving.

Nutrition

Keywords: fig and brie charcuterie board, fall charcuterie board, easy charcuterie board, fig brie prosciutto board, autumn appetizer

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