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Perfect Fall Harvest Charcuterie Board with Figs & Honeycomb

fall harvest charcuterie board - featured image
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A stunning no-cook charcuterie board featuring fresh figs, honeycomb, assorted cheeses, and cured meats. Perfect for autumn entertaining with a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • 8 ounces aged cheddar, sliced into thin wedges
  • 6 ounces soft goat cheese, at room temperature
  • 6 ounces blue cheese (such as Gorgonzola or Roquefort)
  • 4 ounces brie, triple cream if available
  • 4 ounces prosciutto, thinly sliced
  • 4 ounces soppressata, sliced into thin rounds
  • 4 ounces capicola, thinly sliced
  • 8–10 fresh figs, halved lengthwise
  • 1 small piece honeycomb (about 4 ounces)
  • 1 apple (Honeycrisp or Fuji), sliced thin
  • 1 pear (Bosc or Anjou), sliced thin
  • 1/2 cup dried apricots
  • 1/2 cup dried dates, pitted
  • 1 cup mixed nuts (walnuts, pecans, almonds), lightly toasted
  • 1 small baguette, sliced into thin rounds and lightly toasted
  • 1 cup assorted crackers (water crackers and seeded crisps)
  • Fresh rosemary sprigs for garnish
  • Flaky sea salt for sprinkling
  • 1/4 cup fig jam or mostarda (optional)
  • Fresh grapes, red or green (optional)
  • Pickled vegetables like cornichons or pickled red onions (optional)

Instructions

  1. Start with the bowls. Place small dishes on the board first for honeycomb, jam, and loose items. Position them at different points to create visual anchors.
  2. Add the cheeses next. Space them out so there’s a cheese in each quadrant of the board. Slice cheddar and brie into wedges; leave goat cheese whole.
  3. Layer on the meats. Fold or roll sliced meats and place near cheeses. Arrange prosciutto in loose ribbons, soppressata in overlapping circles, and capicola in little cylinders.
  4. Fill in with fruits. Arrange fig halves in clusters around the board. Scatter apple and pear slices in between, fanning them out slightly. Tuck dried apricots and dates into empty spaces.
  5. Add the crunch. Place toasted baguette slices and crackers in small groups around the board. Sprinkle nuts into remaining gaps.
  6. Garnish and finish. Tuck fresh rosemary sprigs around the board. Sprinkle flaky sea salt over figs and apple slices. Fill any empty spots with extra nuts or grapes.
  7. Serve at room temperature. Let the board sit out for about 20 minutes before serving.

Notes

For best results, take cheeses out of fridge 30 minutes before serving (1 hour for brie). To prevent fruit browning, toss apple and pear slices in lemon juice. Honeycomb can be frozen for 10 minutes to make cutting easier. Don’t overload the board – leave breathing room for easier eating.

Nutrition

Keywords: charcuterie board, fall harvest, figs, honeycomb, cheese board, prosciutto, entertaining, no-cook appetizer, autumn party food

Find it online: https://spoonmira.com/perfect-fall-harvest-charcuterie-board-with-figs-and-honeycomb/