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Quick Friendsgiving Charcuterie Board with Easy Fall Fruit

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This Quick Friendsgiving Charcuterie Board with Fall Fruit comes together in under twenty minutes, uses simple seasonal ingredients, and looks way more impressive than the effort it requires. Perfect for impressing guests without breaking a sweat, or turning a simple gathering into something memorable.

Ingredients

Scale
  • 8 ounces prosciutto (sliced thin)
  • 6 ounces salami (Genoa, cut into thin rounds)
  • 4 ounces soppressata (optional, or use capicola)
  • 8 ounces brie (whole)
  • 6 ounces aged cheddar (sharp white cheddar, cut into 1-inch cubes)
  • 4 ounces goat cheese log
  • 2 Honeycrisp apples (or fuji or pink lady)
  • 2 Bosc pears
  • 1 cup dried figs (mission figs)
  • 1 cup red grapes (seedless, washed and stemmed)
  • 1 pomegranate (seeds only)
  • 1 cup candied pecans
  • 1 cup Marcona almonds (or regular almonds)
  • Assorted crackers and crostini (about 40 pieces total)
  • 1/4 cup honey
  • Fresh rosemary sprigs (for garnish)
  • 1 tablespoon flaky sea salt (like Maldon)

Instructions

  1. Start with the bowls. Place small bowls or ramekins on the board first—this anchors the layout. Put the honey in one, pomegranate seeds in another, and candied pecans in a third. Spread them out so they create natural sections on the board. (Place them in a triangle pattern—honey at the top, pomegranate seeds at the bottom left, pecans at the bottom right.)
  2. Add the cheeses. Place the brie whole on the board—don’t cut it yet. Position the cheddar on the opposite side, cut into rough 1-inch cubes. Place the goat cheese log nearby, and if you want, roll it in some crushed black pepper or fresh herbs for extra flair. Leave space between each cheese so they don’t blend together visually.
  3. Fold the meats. Take each slice of prosciutto and fold it loosely into ribbons—don’t roll it tight, you want those ruffled edges. Place them in a cluster near one corner. For the salami, simply fan out the rounds in a line or small pile. The soppressata can be folded in half and stacked. (Pro tip: slightly separate the folds so people can grab individual pieces without pulling everything apart.)
  4. Slice the fruit. Core the apples and pears, then slice them into thin wedges—about 1/4 inch thick. For the apples, cut them into half-moons; for the pears, go with longer slices that show off their shape. Arrange them in overlapping fans near the cheeses. Scatter the dried figs and grapes in the gaps. (If you’re worried about the apples browning, toss them with a little lemon juice, but honestly, they’ll get eaten before that becomes an issue.)
  5. Fill the gaps. Now comes the fun part—fill every empty space with crackers, almonds, and any extra fruit. The goal is to make it look abundant, like you piled everything on generously. Don’t leave bare wood showing.
  6. Finish with garnish. Drizzle the honey over the brie and goat cheese in a zigzag pattern. Sprinkle the flaky sea salt over the entire board—especially the cheese and fruit. Tuck fresh rosemary sprigs between the piles for that pop of green and the lovely scent.

Notes

Take the cheeses out of the fridge at least 30 minutes before serving for best flavor and texture. Don’t overthink the layout—boards look best when they feel organic. Prep in stages: slice fruit and arrange meats up to an hour ahead, but add crackers and garnish right before serving. Leftovers keep well for up to 3 days in the refrigerator; store components separately.

Nutrition

Keywords: charcuterie board, Friendsgiving, fall fruit, appetizer, easy, no-cook, prosciutto, brie, pomegranate, seasonal

Find it online: https://lolaspoon.com/quick-friendsgiving-charcuterie-board-with-easy-fall-fruit/