Print

Ultimate Friendsgiving Fall Charcuterie Board – Easy How-To

Friendsgiving Fall Charcuterie Board - featured image
Print Recipe

This Ultimate Friendsgiving Fall Charcuterie Board is a full-on experience with roasted butternut squash dip, sharp cheddar, prosciutto ribbons, candied pecans, and fresh figs. It’s a shareable centerpiece that brings people together without any fuss.

Ingredients

Scale
  • 8 oz brie cheese
  • 6 oz sharp white cheddar, sliced into thin wedges
  • 4 oz aged gouda or manchego
  • 4 oz blue cheese crumbles or a small wedge of stilton
  • 4 oz prosciutto, thinly sliced
  • 4 oz soppressata or salami, sliced into thin rounds
  • 4 oz capicola or coppa (optional)
  • 1 cup fresh figs, halved (or dried figs)
  • 1 cup red grapes, in small clusters
  • 1 large apple (like Honeycrisp or Fuji), sliced thin and tossed in lemon juice
  • 1 small pomegranate, seeds removed
  • 1 cup roasted butternut squash cubes (tossed in olive oil and salt, roasted at 400°F for 20 minutes)
  • ½ cup candied pecans or walnuts
  • ½ cup Marcona almonds or roasted salted almonds
  • 1 cup assorted crackers (water crackers, rosemary crackers, pita chips)
  • 1 small baguette, sliced into thin rounds and toasted
  • ½ cup fig jam or apple butter
  • ½ cup honey
  • ½ cup roasted garlic and herb dip or a simple balsamic reduction
  • Fresh rosemary sprigs or thyme for greenery
  • Edible flowers (optional)
  • Flaky sea salt for finishing

Instructions

  1. Prep your cheeses: Take all cheeses out of the fridge 30 minutes before serving. Slice the cheddar and gouda into thin wedges. Leave the brie whole or cut it in half. Place blue cheese in a small pile or crumble it into a bowl.
  2. Prep your fruits and veggies: Halve the figs, wash the grapes, and slice the apple. Toss apple slices in a little lemon juice. Roast the butternut squash cubes at 400°F for 20 minutes until tender and caramelized. Let them cool slightly.
  3. Toast the baguette: Slice a baguette into ¼-inch rounds. Arrange on a baking sheet, brush with olive oil, and toast at 375°F for 8-10 minutes until golden. Flip halfway through.
  4. Arrange the bowls first: Place your small bowls of fig jam, honey, and dip on the board. Spread them out so they are not all clustered together.
  5. Add the cheeses: Place the brie in the center or slightly off-center. Fan out the cheddar and gouda wedges around it. Put the blue cheese in a small pile near one edge.
  6. Add the meats: Fold prosciutto slices into loose ribbons or rosettes. Arrange them next to the cheeses. Fan out the salami rounds in a line or a small pile.
  7. Fill in with fruits and veggies: Scatter the figs, grapes, apple slices, pomegranate seeds, and roasted butternut squash in the gaps. Leave space for crackers.
  8. Add nuts and crackers: Fill remaining spaces with candied pecans, almonds, and crackers. Tuck the toasted baguette slices around the edges.
  9. Garnish and finish: Tuck rosemary sprigs or thyme around the board for color. Sprinkle flaky sea salt over the brie and blue cheese. Drizzle a little honey over the brie if you want.
  10. Serve immediately: Let guests dig in. Refill crackers and nuts as needed.

Notes

Take cheeses out of fridge 30 minutes before serving. Don’t put wet ingredients like grapes directly next to crackers to avoid sogginess. For a larger crowd, double the meat and cheese portions. Prep all slicing and roasting the night before for easy assembly.

Nutrition

Keywords: Friendsgiving, fall charcuterie board, charcuterie board, Thanksgiving appetizer, easy entertaining, seasonal board

Find it online: https://forkifyfun.com/ultimate-friendsgiving-fall-charcuterie-board-easy-how-to/