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Quick Thanksgiving Charcuterie Board with Fall Fruits

Thanksgiving Charcuterie Board - featured image
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A quick and easy charcuterie board featuring fall fruits, creamy brie, sharp cheddar, and salty prosciutto. Perfect for keeping hungry guests happy while the turkey rests.

Ingredients

Scale
  • 8 oz brie wheel
  • 6 oz aged cheddar
  • 4 oz goat cheese log
  • 4 oz prosciutto, thinly sliced
  • 4 oz salami, sliced
  • 6–8 fresh figs, halved
  • 1 large green apple, sliced
  • 1 large red pear, sliced
  • 1 cup red seedless grapes, small clusters
  • ¼ cup fig jam or honey
  • ½ cup candied pecans
  • 1 box buttery crackers (e.g., Ritz)
  • 1 baguette, sliced and toasted
  • Fresh rosemary sprigs (optional, for garnish)

Instructions

  1. Prep the fruit (5 minutes). Wash and dry the apples, pears, and grapes. Slice the apple and pear into thin wedges—about ¼ inch thick. Toss them in a bowl with a squeeze of lemon juice to prevent browning. Halve the figs lengthwise. If roasting the figs, place them cut-side up on a baking sheet, drizzle with a teaspoon of honey, and roast at 400°F for 5 minutes. Let them cool while you assemble the rest.
  2. Set out the cheeses (2 minutes). Remove the brie from its packaging and place it whole on the board. Slice the cheddar into thin triangles or cubes—about 1-inch pieces. Crumble the goat cheese into small pieces and place it in a small bowl or directly on the board. Let the cheeses sit at room temperature for 10 minutes if you have time.
  3. Prepare the meats (2 minutes). Unfold the prosciutto slices and loosely fold them into ribbons or rosettes. Fan the salami slices in a small pile.
  4. Arrange the board (5 minutes). Start with the largest items. Place the brie wheel in the center-left of the board. Position the small bowl of fig jam or honey near the brie. Then, place the cheddar and goat cheese in opposite corners. Add the prosciutto and salami in small clusters around the cheeses.
  5. Fill in the gaps (3 minutes). Scatter the apple and pear slices around the meats. Add the roasted figs and grape clusters in the remaining empty spaces. Sprinkle the candied pecans over the board, letting them fall into the crevices. Tuck a few rosemary sprigs between the items for a pop of green.
  6. Add the crackers (2 minutes). Fan the crackers and baguette slices along the edges of the board. Spread them out so guests can grab them without reaching across the whole board.
  7. Final touches (1 minute). Drizzle a little honey over the brie and goat cheese. Sprinkle a pinch of flaky sea salt over the entire board for a savory finish. Serve immediately or cover loosely with plastic wrap and refrigerate for up to 2 hours. If refrigerating, let it sit at room temperature for 15 minutes before serving.

Notes

For the best texture, serve brie at room temperature. If prepping ahead, keep cut fruit in a bowl of cold water with lemon juice in the fridge. Assemble the board while the turkey rests to buy yourself time.

Nutrition

Keywords: Thanksgiving charcuterie board, fall charcuterie board, easy appetizer, holiday appetizer, cheese board, fall fruits

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