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Perfect Friendsgiving Charcuterie Board with Fall Fruit

Friendsgiving Charcuterie Board with Fall Fruit - featured image
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A beautiful and effortless charcuterie board featuring roasted grapes, creamy brie, aged gouda, prosciutto, and candied pecans, perfect for Friendsgiving gatherings.

Ingredients

Scale
  • 8 ounces brie (double or triple cream)
  • 6 ounces aged gouda (aged at least 12 months)
  • 4 ounces gorgonzola dolce
  • 6 ounces sharp white cheddar
  • 4 ounces prosciutto (sliced slightly thicker)
  • 4 ounces genoa salami
  • 4 ounces soppressata
  • 2 large honeycrisp apples
  • 1 cup red seedless grapes
  • 4–6 fresh figs
  • 1/2 cup dried apricots
  • 1/2 cup dried mission figs
  • 1 cup candied pecans (store-bought or homemade)
  • 1/2 cup fig jam or membrillo
  • Honey for drizzling
  • Olive oil for drizzling
  • Fresh rosemary and thyme for garnish
  • 1 box water crackers
  • 1 small baguette (sliced)
  • 1 box fig and olive crackers

Instructions

  1. Roast the grapes: Preheat oven to 425°F. Rinse and pat dry grapes. Toss with 1 tablespoon olive oil, a pinch of salt, and a sprig of fresh rosemary. Spread in a single layer on a lined baking sheet. Roast for 15 minutes until skins are wrinkled and grapes have softened. Let cool.
  2. Bring cheese to room temperature: Remove brie, gouda, gorgonzola, and cheddar from fridge 30 minutes before assembling.
  3. Prep the fruit: Slice honeycrisp apples into thin wedges. Halve fresh figs lengthwise. Leave dried mission figs whole or halve if large.
  4. Slice hard cheeses: Cut aged gouda and sharp cheddar into thin slices or small cubes. Leave brie whole or cut into wedges. Leave gorgonzola dolce in a wedge shape.
  5. Prepare meats: Fold prosciutto into loose ribbons or drape in waves. Slice genoa salami and soppressata into thick rounds.
  6. Arrange bowls first: Place small bowls of fig jam, honey, and candied pecans on the board, spaced out.
  7. Place cheeses: Position cheeses around the board, spacing them out. Put brie near honey, gouda near fig jam, gorgonzola near grapes.
  8. Add meats: Tuck prosciutto, salami, and soppressata into gaps between cheeses, letting them drape over edges.
  9. Fill in with fruit: Scatter apple slices, fresh figs, dried apricots, and mission figs. Cluster roasted grapes in small piles.
  10. Add crackers and bread: Arrange crackers and baguette slices in small groups around the board.
  11. Garnish and finish: Tuck fresh rosemary and thyme sprigs into gaps. Drizzle honey over brie and gorgonzola. Adjust balance as needed.

Notes

Roast grapes first, then prep everything while they cool. Don’t overcrowd the board; leave breathing room. Let cheese come to room temperature for best flavor. Candied pecans can be made ahead; re-crisp in a 300°F oven for 5 minutes if needed.

Nutrition

Keywords: charcuterie board, Friendsgiving, fall fruit, roasted grapes, cheese board, appetizer, party food

Find it online: https://oracooks.com/perfect-friendsgiving-charcuterie-board-with-fall-fruit/