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Easy Fall Thanksgiving Charcuterie Board with Fruit

Thanksgiving charcuterie board with fall fruits - featured image
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A quick and impressive Thanksgiving charcuterie board featuring seasonal fall fruits, a selection of cheeses, cured meats, and accompaniments. Ready in under 15 minutes, this no-cook appetizer is perfect for holiday grazing while you finish the main meal.

Ingredients

Scale
  • 8 oz Brie (double cream preferred)
  • 6 oz Aged Cheddar (aged at least 12 months)
  • 4 oz Goat Cheese (log, e.g., Vermont Creamery)
  • 6 oz Manchego
  • 6–8 Fresh Figs (halved or quartered)
  • 2 Green Apples (Granny Smith, sliced thin)
  • 2 Red Pears (Bosc or Bartlett, sliced)
  • 1 cup Red Grapes (small clusters)
  • 1/2 cup Dried Cranberries (unsweetened if possible)
  • 4 oz Salami (Genoa or soppressata, sliced thin)
  • 3 oz Prosciutto (pre-sliced)
  • 1 cup Mixed Nuts (toasted pecans and almonds)
  • 1/2 cup Olives (Castelvetrano or kalamata)
  • Honey (for drizzling, local preferred)
  • 1 box Crackers (water crackers or rosemary crackers)
  • 1 Baguette (sliced, lightly toasted if desired)
  • 1/2 cup Fig Jam (optional)

Instructions

  1. Take cheese out of the refrigerator 30 minutes before serving. Set brie, cheddar, goat cheese, and manchego on a plate to come to room temperature.
  2. Wash and prep all fruit. Rinse apples, pears, grapes, and figs under cool water and pat dry. Slice apples and pears into thin wedges (about 1/4 inch thick). Toss with a squeeze of lemon juice to prevent browning if making ahead. Halve or quarter figs. Leave grapes in small clusters of 3-4.
  3. Slice the cheese. Cut aged cheddar into thin triangles or cubes (about 1-inch pieces). Slice manchego into similar-sized wedges. Leave brie whole. Keep goat cheese in log form with a knife for spreading.
  4. Prepare the meats. If salami is whole, slice into thin rounds (about 1/8 inch thick). Separate prosciutto slices and fold into loose ribbons or leave flat. Keep in a small pile to prevent drying.
  5. Toast the nuts (optional). Heat a small dry skillet over medium heat. Add pecans and almonds, stirring frequently, for 2-3 minutes until fragrant. Let cool completely.
  6. Arrange the board. Place small bowls for honey, fig jam, olives, and nuts on the board first, positioning them around edges or corners. Place cheese wheels and logs as visual anchor points: brie in center-left, cheddar in upper right, manchego in lower right, goat cheese near center.
  7. Add fruit around the cheese. Fan out apple and pear slices in small clusters. Place fig halves near brie. Scatter grape clusters in empty spaces. Sprinkle dried cranberries in small piles for color.
  8. Fill in with meats and crackers. Tuck salami slices and prosciutto ribbons into gaps between cheese and fruit. Arrange crackers and baguette slices around edges. Leave some empty space.
  9. Drizzle honey over brie and goat cheese just before serving. Use a spoon to drizzle a thin ribbon across the top. If using fig jam, spoon into its bowl and place near brie.
  10. Serve immediately or within 2 hours. If making ahead, cover loosely with plastic wrap and refrigerate for up to 4 hours. Let sit at room temperature for 20 minutes before serving.

Notes

Don’t overthink the arrangement; a slightly messy board looks more inviting. Keep cheese and fruit separate to prevent soggy cheese. Drizzle honey right before serving to avoid a sticky mess. Prep all ingredients before arranging to save time. Let cheese come to room temperature for best flavor. For a budget option, use a large baking sheet lined with parchment paper.

Nutrition

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

Find it online: https://siennaspoon.com/easy-fall-thanksgiving-charcuterie-board-with-fruit/