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Wholesome Thanksgiving Charcuterie Board: Best Fall Recipe

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A beautiful and effortless fall charcuterie board featuring seasonal fruits, quality cheeses, and savory meats. Perfect for Thanksgiving entertaining, this board comes together in under 20 minutes and is full of wholesome, crowd-pleasing flavors.

Ingredients

Scale
  • 8 oz aged sharp cheddar (at least 12 months aged)
  • 8 oz brie or camembert (double or triple cream)
  • 6 oz manchego (6-month aged)
  • 4 oz goat cheese log (optional)
  • 2 large honeycrisp apples
  • 2 Bartlett or Bosc pears (slightly firm)
  • 6–8 fresh figs (halved; or dried Mission figs)
  • 1 cup red or black grapes (small clusters)
  • 1/2 cup dried apricots (preferably Turkish)
  • 4 oz prosciutto (thinly sliced)
  • 4 oz sopressata or salami (thinly sliced)
  • 8 oz good crackers (mix of textures; include gluten-free if needed)
  • 1 cup toasted nuts (candied pecans or toasted walnuts)
  • Honey (for drizzling)
  • 3–4 sprigs fresh rosemary
  • Fresh thyme (a few sprigs)
  • 1/4 cup pomegranate seeds

Instructions

  1. Bring cheeses to room temperature (30 minutes before serving). Remove from refrigerator, unwrap, and cover loosely with cheesecloth or a clean kitchen towel.
  2. Prep fruits just before assembling: wash and dry all fruit. Slice apples and pears into thin wedges (about 8 slices per apple). Toss apple slices with a squeeze of lemon juice to prevent browning. Halve figs lengthwise. Break grapes into small clusters of 3-4 grapes each.
  3. Arrange cheeses first at different points on the board. Cut cheddar and manchego into wedges or cubes. Leave brie whole as a wheel; score the top in a crosshatch pattern if desired.
  4. Add small bowls for honey, olives, or other loose items. Tuck them between cheese wedges to create natural ‘rooms’ on the board.
  5. Layer in the meats: tear prosciutto into ribbons and arrange in loose piles. Fold salami slices into quarters or roll into small cylinders. Place near complementary cheeses.
  6. Scatter the fruits: arrange apple and pear slices in fan patterns or small piles. Place fig halves cut-side up. Tuck grape clusters into empty spaces. Dried apricots can go in small scattered groups or a small bowl.
  7. Fill gaps with nuts and crackers: pour nuts into small piles. Arrange crackers in overlapping rows or fan shapes near cheeses, creating ‘cracker stations’ around the board.
  8. Add garnishes last: tuck rosemary sprigs between cheese wedges. Sprinkle fresh thyme leaves over soft cheeses. Scatter pomegranate seeds across the board.
  9. Drizzle honey just before serving: warm honey slightly (10 seconds in microwave) and drizzle in a zigzag pattern over brie or goat cheese.

Notes

Bring cheeses to room temperature for best flavor. Slice apples and pears just before serving and toss with lemon juice to prevent browning. Keep backups of crackers, nuts, and sliced fruit in the kitchen to refresh the board. Avoid placing soft cheese next to strong-smelling items like blue cheese or strong salami to prevent flavor mingling.

Nutrition

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

Find it online: https://evabake.com/wholesome-thanksgiving-charcuterie-board-best-fall-recipe/