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Perfect Loaded Fall Charcuterie Board with Pears & Honey

loaded fall charcuterie board with pears and honey - featured image
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A stunning fall charcuterie board featuring ripe pears, honey, aged cheddar, brie, blue cheese, prosciutto, salami, toasted nuts, and dried fruit. Perfect for cozy nights in or festive gatherings, this board comes together in 15 minutes and is a crowd-pleaser.

Ingredients

Scale
  • 2–3 ripe Bosc or Anjou pears
  • 1/2 cup high-quality honey (such as wildflower or orange blossom)
  • 8 oz aged cheddar cheese
  • 8 oz brie or camembert cheese
  • 4 oz blue cheese (like Gorgonzola or Roquefort)
  • 6 oz prosciutto, thinly sliced
  • 6 oz salami (like Genoa or Soppressata)
  • 1/2 cup toasted walnuts or pecans
  • 1/2 cup dried figs or dates (Medjool recommended)
  • 1 cup assorted crackers and crostini
  • Fresh rosemary or thyme sprigs for garnish
  • Optional: 2 tbsp balsamic glaze

Instructions

  1. Prep your cheeses: Take cheeses out of refrigerator 30 minutes before serving. Slice aged cheddar into thin triangles or cubes. Leave brie whole or cut into wedges. Crumble half the blue cheese and leave the rest in a small wedge. Place each cheese in separate sections of the board.
  2. Slice the pears: Wash and dry pears. Cut in half lengthwise, remove core, then slice each half into thin wedges (about 1/4 inch thick). Arrange in a fan pattern near the center of the board or next to the blue cheese. Optionally drizzle with lemon juice to prevent browning.
  3. Arrange the meats: Fold prosciutto slices into loose ribbons or rosettes. Fold salami in half or roll into cylinders. Place meats in separate piles or draped over cheese edges.
  4. Add nuts, dried fruit, and crackers: Toast walnuts or pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool, then scatter in small piles around the board. Place dried figs or dates near the cheddar. Fill gaps with crackers and crostini, standing some upright and laying others flat.
  5. Drizzle honey and garnish: Warm honey in a small saucepan over low heat for 30 seconds or microwave for 10 seconds. Drizzle generously over pear slices and blue cheese. If using balsamic glaze, drizzle over a different section (e.g., brie or walnuts). Garnish with fresh rosemary or thyme sprigs.
  6. Final touches and serve: Fill any empty spots with extra crackers or nuts. Place small cheese knives or spreaders next to appropriate cheeses. Serve immediately or let sit at room temperature for up to an hour.

Notes

Let cheeses come to room temperature for best flavor. Toast nuts for optimal crunch and sweetness. Slice pears just before serving to prevent browning. Warm honey slightly for a glossy drizzle. Leave about 20% of the board empty for visual breathing room.

Nutrition

Keywords: fall charcuterie board, pear and honey board, easy appetizer, Thanksgiving appetizer, cheese board, prosciutto, brie, blue cheese, honey drizzle, party food

Find it online: https://juliamadeit.com/perfect-loaded-fall-charcuterie-board-with-pears-and-honey/