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Easy Thanksgiving Charcuterie Board with Fall Fruits

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A no-cook, stress-free appetizer board featuring sharp cheddar, creamy brie, sweet Honeycrisp apples, pomegranate seeds, and spiced pecans. Perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 8 oz sharp cheddar (aged white cheddar preferred)
  • 4 oz soft goat cheese (plain or herbed log)
  • 6 oz aged gouda
  • 8 oz brie wheel
  • 2 large Honeycrisp apples (or Fuji/Gala)
  • 2 medium Bartlett pears
  • 1 large pomegranate
  • ½ cup dried figs (Mission figs preferred)
  • 1 cup red seedless grapes
  • 4 oz Genoa salami or soppressata, thinly sliced
  • 3 oz prosciutto, thinly sliced
  • ½ cup spiced pecans (store-bought or homemade)
  • ½ cup Marcona almonds (or regular almonds)
  • 1 box crackers (buttery crackers and whole wheat crisps, e.g., Rain Coast Crisps or water crackers)
  • 1 small baguette, sliced and lightly toasted
  • Honey for drizzling
  • Fresh rosemary sprigs for garnish

Instructions

  1. Bring cheese to room temperature (30 minutes before serving). Take cheddar, goat cheese, gouda, and brie out of the fridge. Wrap loosely in parchment and let sit.
  2. Prep the fruit (10 minutes). Wash and dry apples and pears. Slice thinly (¼-inch thick) and toss in a little lemon juice to prevent browning. Cut pomegranate in half and gently tap skin side with a wooden spoon to release seeds. Halve grapes into small clusters. Slice dried figs in half lengthwise.
  3. Slice the baguette (5 minutes). Cut into ½-inch thick slices. If desired, toast under broiler for 1-2 minutes per side until golden. Let cool completely.
  4. Arrange the cheese (5 minutes). Place cheese in different spots around the board: brie wheel whole, cheddar cut into thick slices or cubes, goat cheese log sliced into rounds, gouda cut into small wedges.
  5. Add the meats (3 minutes). Fold salami slices in half and arrange in a small pile. Drape prosciutto in loose ribbons near the cheese.
  6. Fill in with fruit (5 minutes). Place apple and pear slices in small fan shapes or piles. Scatter pomegranate seeds around the board. Add grape clusters and dried figs in gaps.
  7. Add nuts and accompaniments (3 minutes). Spoon spiced pecans and Marcona almonds into small bowls and place on board. Drizzle honey over brie or goat cheese. Tuck fresh rosemary sprigs between elements.
  8. Fill remaining gaps with crackers (2 minutes). Arrange crackers and baguette slices around edges and in empty spaces. Board should look abundant.
  9. Serve immediately or cover and refrigerate. If making ahead, cover with plastic wrap and refrigerate. Take out 20 minutes before serving to bring to room temperature.

Notes

Slice apples and pears right before serving to prevent browning. If prepping ahead, keep slices in a bowl of cold water with lemon juice, then drain and pat dry. Cheese should be at room temperature for best flavor. The board can be assembled up to 4 hours ahead and refrigerated; add apple slices just before serving.

Nutrition

Keywords: Thanksgiving charcuterie board, fall charcuterie board, easy appetizer, no-cook appetizer, cheese board with fruit, holiday appetizer

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