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Easy Fall Harvest Thanksgiving Charcuterie Board

fall harvest charcuterie board - featured image
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A stunning, no-cook charcuterie board featuring seasonal fall fruits, artisan cheeses, cured meats, and crunchy nuts. Perfect for Thanksgiving appetizers or any fall gathering, this board comes together in under 30 minutes and is endlessly customizable.

Ingredients

  • Sharp white cheddar (8 oz)
  • Brie (8 oz)
  • Aged gouda (6 oz)
  • Goat cheese log (4 oz)
  • Honeycrisp apples (2 large)
  • Anjou pears (2)
  • Pomegranate (1)
  • Black grapes (1 cup)
  • Dried figs (½ cup)
  • Dried cranberries (⅓ cup)
  • Prosciutto (4 oz)
  • Genoa salami (4 oz)
  • Soppressata (3 oz)
  • Marcona almonds (½ cup)
  • Pumpkin seeds (¼ cup)
  • Rosemary crackers (1 box)
  • Baguette (1)
  • Fig jam (¼ cup)
  • Honey (2 tbsp)
  • Whole grain mustard (2 tbsp)
  • Fresh rosemary sprigs (3-4)
  • Fresh thyme (a few sprigs)
  • Edible flowers (optional)

Instructions

  1. Start with the Spreads (5 minutes): Spoon the fig jam into one small bowl, the honey into another, and the whole grain mustard into a third. Place them at different spots on the board.
  2. Prep the Cheeses (10 minutes): Slice the sharp cheddar into thin triangles or cubes. Cut the brie into wedges (leave the rind on). Slice the aged gouda into thin strips. Leave the goat cheese log whole but score it lightly. Let everything sit at room temperature for about 15 minutes before serving.
  3. Prep the Fruits (10 minutes): Core the apples and pears, then slice them thinly. Toss with a little lemon juice to prevent browning. Cut the pomegranate in half and tap the seeds out. Rinse the grapes and pat dry. Leave dried figs whole or cut in half.
  4. Prep the Meats (5 minutes): Fold the prosciutto slices into loose ribbons or roll them up. Slice the salami and soppressata into thin rounds.
  5. Arrange the Board (15 minutes): Start with the bowls at strategic points. Add the cheeses, spacing them out. Add the meats in small clusters. Fill in gaps with fruits, alternating colors and textures. Scatter almonds and pumpkin seeds in empty spaces. Tuck rosemary and thyme sprigs around the board.
  6. Add the Crackers and Bread (5 minutes): Arrange rosemary crackers in small piles. Slice baguette into thin rounds and place near brie and goat cheese.
  7. Final Touches (2 minutes): Drizzle honey over brie and goat cheese. Sprinkle extra pomegranate seeds on top. Serve immediately.

Notes

Let cheese come to room temperature for best flavor. Slice apples and pears right before serving to prevent browning. Don’t overcrowd the board—leave breathing room. For make-ahead, prep everything except apples and pears the night before. Store components separately and assemble 30 minutes before serving.

Nutrition

Keywords: fall harvest charcuterie board, Thanksgiving appetizer, easy charcuterie board, no-cook appetizer, seasonal charcuterie, holiday entertaining

Find it online: https://juliamadeit.com/easy-fall-harvest-thanksgiving-charcuterie-board/