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Wholesome Thanksgiving Charcuterie Board with Brie & Fall Fruit

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This Wholesome Thanksgiving Charcuterie Board with Brie and Fall Fruit is a quick, easy, and impressive meal that captures the spirit of Thanksgiving without the stress. Featuring a creamy whipped brie, crisp apples, juicy pears, salty prosciutto, and crunchy nuts, it’s perfect for a weeknight dinner or a festive gathering.

Ingredients

Scale
  • 1 (8-ounce) wheel of Brie cheese
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme leaves, plus sprigs for garnish
  • Pinch of flaky sea salt
  • 1 large apple (Honeycrisp or Fuji), sliced thin
  • 1 large pear (Bartlett or Bosc), sliced thin
  • 1 cup seedless red grapes
  • 1/2 cup dried figs or dried apricots
  • 1/3 cup raw pecans or walnuts
  • 1/4 cup pumpkin seeds (pepitas)
  • 4 ounces thinly sliced prosciutto or soppressata
  • 1 small baguette or gluten-free crackers
  • Optional: 1/4 cup fig jam or honeycomb

Instructions

  1. Preheat oven to 350°F (175°C). Remove brie from fridge, unwrap, and slice off the top rind. Place in a small oven-safe skillet or on parchment paper on a baking sheet.
  2. Bake brie for 10-12 minutes until soft and puffy but not melted.
  3. Remove brie from oven, let cool for 1 minute. Add honey and fresh thyme leaves, then whip with a fork or small whisk until smooth and creamy. Season with flaky sea salt. Set aside.
  4. While brie bakes, toast pecans or walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Remove and let cool.
  5. Wash and dry fruit. Core and slice apple and pear thinly (about 1/4-inch thick). Toss with lemon juice if not serving immediately to prevent browning. Cut grapes into small clusters.
  6. Place the skillet or ramekin of whipped brie in the center of a large wooden board or platter. Arrange prosciutto in loose piles around it. Fan out apple and pear slices, add grape clusters, scatter dried figs, toasted nuts, and pumpkin seeds in empty spaces. Place baguette slices or crackers in a stack or scattered around the edge. Add optional fig jam or honeycomb in a small bowl.
  7. Garnish with fresh thyme sprigs and a crack of black pepper if desired. Serve immediately while brie is warm.

Notes

For best results, let brie sit at room temperature for 20-30 minutes before baking. Always slice off the top rind of the brie before baking to ensure a smooth, creamy texture. Toast nuts carefully as they burn quickly. The board is best served fresh, but whipped brie can be stored in the fridge for up to 3 days and reheated gently.

Nutrition

Keywords: Thanksgiving charcuterie board, brie, fall fruit, whipped brie, easy appetizer, holiday board, prosciutto, apple, pear, nuts

Find it online: https://lolaspoon.com/wholesome-thanksgiving-charcuterie-board-with-brie-and-fall-fruit/