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The Best Thanksgiving Charcuterie Board with Fall Fruits

Thanksgiving charcuterie board with fall fruits - featured image
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A stunning and easy-to-assemble Thanksgiving charcuterie board featuring creamy brie, sharp cheddar, salty prosciutto, and sweet fall fruits like Honeycrisp apples and Bosc pears. Perfect for keeping guests happy while the turkey rests.

Ingredients

Scale
  • 8 ounces Brie cheese
  • 6 ounces Sharp cheddar cheese
  • 4 ounces Goat cheese log
  • 4 ounces Prosciutto, thinly sliced
  • 4 ounces Salami (mix of Genoa and soppressata)
  • 2 medium Honeycrisp apples, sliced thin
  • 1 tablespoon lemon juice (for apples)
  • 1 large Bosc pear, firm but ripe
  • 1/2 cup dried cranberries
  • 1/2 cup fresh figs, halved
  • 1 cup mixed nuts (roasted almonds, pecans, walnuts)
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/4 cup fig jam or honey
  • 1 small bunch fresh rosemary (for garnish)
  • 1 box crackers (water crackers and buttery rounds)
  • 1 baguette, sliced and lightly toasted (optional)

Instructions

  1. Prep the fruits: Wash and dry the apples and pear. Slice the apples into thin wedges (about 8 slices per apple) and the pear into similar shapes. Place in a small bowl and toss with 1 tablespoon of lemon juice to prevent browning. Halve the fresh figs if using.
  2. Slice the cheese: Cut the brie into thin wedges or leave it whole. Slice the sharp cheddar into thin triangles. Leave the goat cheese log whole.
  3. Arrange the cheese first: Place the brie in the center-left of the board. Put the cheddar wedges in a fan pattern on the upper right. Position the goat cheese log on the lower left.
  4. Add the meats: Fold the prosciutto slices into loose ribbons and place them near the brie. Fold the salami slices in half and arrange them in a small pile next to the cheddar.
  5. Add the fruits: Scatter the apple and pear slices around the cheeses. Place the dried cranberries in small clusters. Tuck the fresh fig halves near the goat cheese.
  6. Add the crunch: Pour the mixed nuts into a small bowl or pile them directly on the board near the cheddar. Sprinkle the pumpkin seeds in a thin line across the center.
  7. Add the spreads and extras: Spoon the fig jam into a small ramekin and place it near the brie. Drizzle honey in a small bowl and set it near the goat cheese. Arrange crackers and baguette slices in a fan pattern along the edges of the board.
  8. Garnish and serve: Tuck small sprigs of fresh rosemary around the board. Serve immediately or cover loosely with plastic wrap and refrigerate for up to 2 hours. Remove from the fridge 20 minutes before serving to let the cheese soften.

Notes

Let brie sit at room temperature for 30 minutes before arranging for easier cutting. Toss apple slices in lemon juice to prevent browning. Don’t overcrowd the board; leave space between items. For a vegan version, use cashew-based soft cheese, vegan cheddar, and marinated roasted red peppers instead of prosciutto.

Nutrition

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

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