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Cozy Thanksgiving Harvest Charcuterie Board with Fig Jam

Thanksgiving harvest charcuterie board with fig jam - featured image
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A stunning charcuterie board featuring creamy brie, salty prosciutto, crunchy pecans, and sweet fig jam—perfect for Thanksgiving appetizers or any fall gathering.

Ingredients

Scale
  • 8 oz brie cheese wheel
  • 6 oz aged sharp cheddar, sliced
  • 4 oz goat cheese log
  • 4 oz manchego cheese, sliced
  • 6 oz prosciutto, thinly sliced
  • 4 oz genoa salami, sliced into thin rounds
  • 4 oz soppressata, sliced into thin rounds
  • 1/2 cup high-quality fig jam
  • 1/4 cup honey
  • 2 tbsp whole grain mustard
  • 1 large honeycrisp apple, thinly sliced
  • 1 large bartlett pear, thinly sliced
  • 1 cup seedless red grapes, washed and separated into small clusters
  • 1/2 cup dried figs, halved
  • 1/2 cup dried apricots
  • 1/2 cup candied pecans
  • 1/2 cup toasted walnuts
  • 1/3 cup pumpkin seeds, toasted
  • 1 baguette, sliced into thin rounds and toasted
  • 1 box of assorted crackers
  • 1/4 cup fresh rosemary sprigs for garnish
  • Fresh thyme sprigs for garnish
  • Flaky sea salt for finishing

Instructions

  1. Prepare the fig jam and spreads: Spoon the fig jam into a small bowl and place it in the center or slightly off-center of your board. If the jam is too thick, warm it gently in the microwave for 10-15 seconds until it becomes spreadable. In separate small bowls, add the honey and whole grain mustard. Place these bowls near the jam.
  2. Arrange the cheeses: Place the brie wheel whole on the board. Slice the aged cheddar into thin triangles and fan them out. Crumble the goat cheese into a small mound. Slice the manchego into thin wedges and arrange them in a fan pattern. Space the cheeses evenly around the board.
  3. Add the meats: Fold the prosciutto slices into loose ribbons or make prosciutto roses. Place these near the brie. Arrange the genoa salami and soppressata slices in overlapping rows or small piles.
  4. Place the fruits and vegetables: Fan the apple and pear slices in a curved line along one edge of the board. Toss them with a squeeze of lemon juice first to prevent browning. Scatter the red grape clusters in two or three spots. Tuck the dried figs and apricots into empty spaces.
  5. Add the crunchy elements: Sprinkle the candied pecans, toasted walnuts, and pumpkin seeds in small piles around the board.
  6. Arrange the accompaniments: Place the toasted baguette slices in a neat row or overlapping circle on one side of the board. Arrange the crackers in a separate area, fanning them out for easy access.
  7. Garnish and finish: Tuck fresh rosemary and thyme sprigs throughout the board. Sprinkle a pinch of flaky sea salt over the brie and goat cheese. Fill any empty spots with extra grapes, nuts, or dried fruit.

Notes

Let cheeses come to room temperature for 30 minutes before assembling. Toast baguette slices at 375°F for 5-7 minutes. Board can be assembled up to 4 hours in advance and refrigerated; let sit at room temperature for 20-30 minutes before serving. Toss apple slices in lemon water to prevent browning.

Nutrition

Keywords: charcuterie board, Thanksgiving appetizer, fig jam, brie, prosciutto, fall entertaining, cheese board, holiday appetizer

Find it online: https://prismtaste.com/cozy-thanksgiving-harvest-charcuterie-board-with-fig-jam/