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Light & Easy Thanksgiving Charcuterie Board with Fall Fruits

Thanksgiving charcuterie board with fall fruits - featured image
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A quick and easy Thanksgiving appetizer board featuring creamy brie, sharp cheddar, tangy goat cheese, salty prosciutto, and seasonal fall fruits like Honeycrisp apples, Bosc pears, dried figs, and pomegranate seeds. Perfect for holiday entertaining without the fuss.

Ingredients

  • Brie cheese, 8 ounces (soft, triple-cream if available)
  • Aged cheddar, 6 ounces, sliced thinly
  • Goat cheese log, 4 ounces
  • Prosciutto, 4 ounces, thinly sliced
  • Sopressata, 4 ounces, sliced into thin rounds
  • Honeycrisp apples, 2 medium, sliced thin
  • Bosc pears, 2 medium, sliced thin
  • Dried figs, 1 cup
  • Fresh cranberries, 1/2 cup
  • Pomegranate seeds, 1/2 cup
  • Pecans, 1/2 cup, toasted
  • Almonds, 1/2 cup, raw
  • Thin crackers, about 20
  • Baguette slices, 1 small baguette, sliced into 1/4-inch rounds
  • Honey, 2 tablespoons
  • Fig jam, 3 tablespoons
  • Fresh rosemary sprigs, 2-3

Instructions

  1. Set out your cheeses 20 minutes before serving. Take the brie, cheddar, and goat cheese out of the fridge while you prep everything else.
  2. Slice the fruits. Core the apples and pears, then slice them into thin wedges, about 1/4-inch thick. Toss the apple slices with a squeeze of lemon juice to prevent browning.
  3. Toast the pecans. Heat a dry skillet over medium heat. Add the pecans and stir constantly for 2-3 minutes until they smell warm and toasty. Let them cool while you assemble the board.
  4. Arrange the cheeses first. Place the brie whole on the board (leave the rind on). Put the cheddar slices in a fan pattern on one side. Place the goat cheese log in a spot where it can be spread easily.
  5. Add the meats. Fold the prosciutto slices into loose ribbons and place them near the brie. Fan out the sopressata rounds in a line.
  6. Fill in with fruits. Scatter the apple and pear slices around the cheeses. Add clusters of dried figs in a few spots. Sprinkle the pomegranate seeds and fresh cranberries over the board.
  7. Add the crunch. Tuck the toasted pecans and almonds into gaps between the fruit and cheese. Place the crackers and baguette slices in small piles around the edges.
  8. Add the sweet accents. Spoon the honey into a small bowl and place it near the brie. Put the fig jam in another small bowl. Drizzle a tiny bit of honey directly over the brie for visual appeal.
  9. Garnish and serve. Tuck the rosemary sprigs in a few spots for color and fragrance. Fill any empty spaces with extra fruit or crackers. Serve immediately, or cover loosely with plastic wrap and refrigerate for up to 2 hours. Let it sit at room temperature for 15 minutes before serving if refrigerated.

Notes

Prep all components the night before for easy assembly. Let cheese come to room temperature for best flavor. Toss apple slices with lemon juice to prevent browning. For a dairy-free version, use cashew-based cheese alternatives. For a nut-free version, skip pecans and almonds and add extra dried fruits.

Nutrition

Keywords: Thanksgiving charcuterie board, fall fruit board, easy appetizer, holiday entertaining, cheese board, prosciutto, brie, fall fruits

Find it online: https://cookluma.com/light-and-easy-thanksgiving-charcuterie-board-with-fall-fruits/