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Perfect Fall Charcuterie Board with Figs and Honey

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A stunning fall charcuterie board featuring fresh figs, honeycomb, and a selection of cheeses and cured meats. This no-cook appetizer comes together in 15 minutes and looks like you spent hours planning it.

Ingredients

Scale
  • 8 oz Manchego cheese, aged
  • 4 oz blue cheese (Gorgonzola dolce or Roquefort)
  • 8 oz Brie or Camembert cheese
  • 4 oz aged cheddar cheese
  • 6 oz prosciutto, thinly sliced
  • 4 oz sopressata, sliced into thin rounds
  • 4 oz speck (optional)
  • 8–10 fresh figs (Black Mission or Brown Turkey), halved or quartered
  • 4 oz honeycomb
  • 6–8 Medjool dates, pitted and halved
  • 1/2 cup dried apricots
  • 1/2 cup Marcona almonds
  • 1/4 cup pumpkin seeds, toasted and salted
  • Assorted crackers and sliced baguette
  • 1/4 cup fig jam or mostarda
  • Fresh rosemary sprigs for garnish
  • Flaky sea salt (e.g., Maldon)

Instructions

  1. Bring cheese to room temperature: Take all cheese out of the fridge 30-45 minutes before serving.
  2. Wash and prep figs: Gently rinse figs, pat dry, trim stems, and slice in half lengthwise (quarter if large).
  3. Prep meats: Lay prosciutto slices flat, fold or roll into loose ribbons. Slice sopressata into thin rounds, then cut rounds in half.
  4. Slice hard cheeses: Cut Manchego into thin triangles or wedges. Cut aged cheddar into cubes or thin slices. Leave brie whole. Break blue cheese into rustic chunks with your hands.
  5. Arrange the board: Place cheeses in different spots around a large wooden board or slate. Add small bowls for fig jam, honeycomb, and almonds in gaps between cheese.
  6. Add meats: Tuck prosciutto ribbons and sopressata slices into spaces around cheese, spreading them out.
  7. Add fruits: Scatter fig halves, date pieces, and dried apricots around the board, nestling them near cheese and meats.
  8. Add crunchy elements: Fill small bowls with Marcona almonds and pumpkin seeds, placing them near soft cheese.
  9. Garnish and finish: Tuck fresh rosemary sprigs around the board. Sprinkle flaky sea salt over honeycomb and blue cheese. Arrange crackers and baguette slices around edges.
  10. Serve immediately at room temperature.

Notes

Keep honeycomb separate until serving to prevent melting. Slice prosciutto right before serving to avoid drying out. Don’t overcrowd the board; use a second board if needed. For best flavor, serve at room temperature. Leftovers: wrap cheese in parchment, store meats in airtight container, keep figs in fridge up to 2 days. Honeycomb keeps indefinitely at room temperature in a sealed jar.

Nutrition

Keywords: fall charcuterie board, fig and honey board, easy appetizer, no-cook recipe, Thanksgiving appetizer, cheese board, prosciutto, honeycomb

Find it online: https://prismtaste.com/perfect-fall-charcuterie-board-with-figs-and-honey/