Print

Easy Fall Charcuterie Board with Brie & Seasonal Fruit

easy fall charcuterie board - featured image
Print Recipe

A carefully curated fall charcuterie board featuring warm, gooey baked brie, seasonal fruit, cured meats, and crunchy nuts. Perfect for autumn gatherings, this board comes together in under 20 minutes and is a crowd-pleaser.

Ingredients

Scale
  • 1 wheel of brie cheese (8–10 ounces)
  • 2 tablespoons honey
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • ¼ cup candied pecans or walnuts, roughly chopped
  • 1 fresh fig, sliced thin (optional)
  • 2 crisp apples (Honeycrisp or Fuji), sliced thin
  • 1 firm pear (Bosc or Anjou), sliced thin
  • 4–6 fresh figs, halved (when in season)
  • ½ cup dried apricots or dried figs
  • ½ cup seedless red grapes, in small clusters
  • 4–6 ounces prosciutto, thinly sliced
  • 4–6 ounces salami (Genoa or soppressata), sliced
  • 4 ounces aged gouda or sharp cheddar, cubed
  • 4 ounces blue cheese (optional)
  • 1 cup assorted crackers (water crackers, rosemary crackers, or baguette slices)
  • ½ cup candied pecans or spiced almonds
  • ¼ cup honey for drizzling
  • 2 tablespoons fig jam or apple butter
  • Fresh rosemary sprigs for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). While it’s heating, take your brie out of the fridge and let it sit at room temperature for about 10 minutes.
  2. Place the brie wheel in a small oven-safe dish. Score the top of the brie in a crosshatch pattern with shallow cuts about ¼ inch deep. Drizzle 2 tablespoons of honey over the top, then sprinkle with chopped rosemary and candied pecans. If using fig slices, arrange them on top now.
  3. Bake the brie for 12-15 minutes, until soft and puffed slightly. The center should jiggle when you gently shake the dish. Remove from the oven and let rest for 2-3 minutes.
  4. While the brie bakes, slice apples and pears into thin wedges about ¼ inch thick. Toss with a squeeze of lemon juice if desired. Halve figs if using, and rinse grapes, leaving them in small clusters.
  5. On your serving board, place the meats. Fold each slice of prosciutto into loose ribbons or waves. Arrange salami slices in a small pile or fan them out. Place in one corner of the board.
  6. Once the brie is done baking, carefully transfer the dish to the center of the board. Cube aged gouda or cheddar into bite-sized pieces and arrange opposite the meats. If using blue cheese, crumble some near the fruit.
  7. Fill in the gaps with fruit: place apple and pear slices in fan patterns or small piles, nestle fig halves and grape clusters around the cheeses, and sprinkle dried apricots in empty spaces.
  8. Place small bowls or ramekins for honey, fig jam, and extra candied pecans. Arrange crackers and baguette slices in a few spots around the board.
  9. Tuck fresh rosemary sprigs here and there for garnish. Drizzle a little extra honey over the baked brie right before serving. Serve immediately while the brie is still warm and gooey.

Notes

Don’t overbake the brie—start checking at 10 minutes. Let brie sit at room temperature for 10-15 minutes before baking for even melting. Balance flavors and textures: creamy brie, sharp aged cheese, salty prosciutto, sweet fruit, crunchy nuts, crisp crackers. Build in layers: start with biggest items, then fill in with fruit, then add small stuff. This board serves 6-8 as an appetizer; double everything if it’s the main event.

Nutrition

Keywords: fall charcuterie board, baked brie, seasonal fruit, easy appetizer, fall entertaining, cheese board, prosciutto, figs

Find it online: https://bitesienna.com/easy-fall-charcuterie-board-with-brie-and-seasonal-fruit/