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Stunning Fall Harvest Charcuterie Board with Honeycomb & Figs

fall harvest charcuterie board with honeycomb and figs - featured image
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A stunning fall harvest charcuterie board featuring honeycomb and figs, perfect for entertaining. This no-cook, customizable board comes together quickly with seasonal ingredients and looks like a magazine cover.

Ingredients

Scale
  • 8 oz aged cheddar
  • 8 oz soft-ripened brie or camembert
  • 4 oz blue cheese (Gorgonzola or Stilton)
  • 6 oz Manchego
  • 4 oz prosciutto, thinly sliced
  • 4 oz salami (Genoa or soppressata)
  • 3 oz chorizo or Spanish-style cured sausage
  • 6–8 fresh figs (Black Mission or Brown Turkey)
  • 4–6 oz honeycomb
  • 1–2 apples (Granny Smith or Honeycrisp), sliced
  • 1 cup red grapes
  • 1/2 cup dried apricots or dates
  • 1 cup mixed nuts (almonds, pecans, or walnuts)
  • 1 tablespoon maple syrup
  • Flaky sea salt, to taste
  • Assorted crackers and sliced baguette
  • 1/2 cup cornichons or pickled vegetables
  • 1/4 cup fig jam or quince paste
  • 1/2 cup olives (Castelvetrano or Kalamata)
  • Fresh rosemary or thyme sprigs for garnish
  • Lemon juice (for apple slices)

Instructions

  1. Prep the Honeycomb (5 minutes): Remove honeycomb from container. Place in a small bowl or directly on the board. Leave whole or break into large chunks.
  2. Toast the Nuts (10 minutes): Preheat oven to 350°F (175°C). Spread 1 cup mixed nuts on a baking sheet. Drizzle with 1 tablespoon maple syrup and a pinch of flaky sea salt. Toss to coat, then roast for 8-10 minutes until fragrant and golden. Let cool completely.
  3. Prep the Cheeses (10 minutes): Take all cheeses out of fridge 30 minutes before serving. Leave brie whole or cut into wedges. Slice aged cheddar into thin triangles or cubes. Cut Manchego into thin wedges. Leave blue cheese in a chunk with a knife for crumbling.
  4. Prep the Fruits (10 minutes): Rinse figs and grapes. Quarter figs lengthwise. Slice apples just before serving and toss with lemon juice to prevent browning. Arrange dried apricots or dates in a small pile.
  5. Arrange the Meats (5 minutes): Fold prosciutto into loose ribbons or rosettes. Fan out salami slices in a small pile. Place chorizo in another spot.
  6. Set Up Small Bowls (5 minutes): Fill ramekins with fig jam, olives, cornichons, and toasted nuts. Place them at different spots around the board.
  7. Assemble the Board (15 minutes): Start with largest items first. Place honeycomb in a prominent spot. Position cheese wedges around the board, spacing them out. Add small bowls. Fill in gaps with meats, fruits, crackers, and nuts. Layer items slightly for an abundant look. Tuck fresh herb sprigs here and there for color.
  8. Final Touches (2 minutes): Step back and look at your board. Fill any empty spaces with extra crackers or grapes. The board should look full but not overcrowded.

Notes

Take cheeses out of fridge 30 minutes before serving for best flavor. Don’t put out all crackers at once to prevent staleness. Honeycomb will leak honey as it sits—place in a small dish if worried about mess. All components can be prepped up to 24 hours in advance; assemble no more than 2 hours before serving. For a crowd, consider making two smaller boards.

Nutrition

Keywords: fall charcuterie board, honeycomb, figs, cheese board, entertaining, no-cook appetizer, seasonal, harvest board

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