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Perfect Fall Harvest Charcuterie Board with Honeycrisp Apples

fall harvest charcuterie board with Honeycrisp apples - featured image
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A beautiful and delicious charcuterie board featuring Honeycrisp apples, aged gouda, prosciutto, and seasonal favorites. Perfect for fall gatherings, this board comes together in minutes and is always a crowd-pleaser.

Ingredients

Scale
  • 8 ounces aged gouda, sliced into thin wedges
  • 8 ounces sharp white cheddar, cut into cubes or thin slices
  • 4 ounces brie, left whole or cut into wedges
  • 4 ounces goat cheese log, sliced into rounds
  • 4 ounces prosciutto, thinly sliced and torn into ribbons
  • 4 ounces soppressata, sliced into thin rounds
  • 3 ounces capicola, rolled into small rosettes (optional)
  • 2 large Honeycrisp apples, sliced thin and tossed with lemon juice
  • 1 cup seedless red grapes, washed and left in small clusters
  • 1/2 cup dried figs, halved
  • 1/2 cup dried apricots
  • 1/4 cup cornichons or small pickles, drained
  • 1/4 cup pickled red onions
  • 1 cup candied pecans
  • 1/2 cup Marcona almonds, lightly salted
  • 1/3 cup fig jam or fig spread
  • 1/3 cup honey, preferably local and raw
  • 1 small baguette, sliced into thin rounds and lightly toasted
  • 1 box of good quality crackers (water crackers or rosemary crackers)
  • Fresh rosemary sprigs for garnish (optional)
  • Fresh thyme sprigs for garnish (optional)
  • Edible flowers or dried rose petals for garnish (optional)

Instructions

  1. Start with the bowls. Place small bowls of fig jam, honey, and pickled red onions on the board first, spacing them out evenly.
  2. Add the cheeses. Unwrap and slice cheeses before putting them on the board. Cut aged gouda and sharp white cheddar into thin wedges or small cubes. Leave brie whole or cut into wedges. Slice goat cheese log into rounds. Place cheeses in different areas of the board.
  3. Layer the meats. Fold or roll prosciutto into loose ribbons. Arrange soppressata slices in a small pile, slightly overlapping. Roll capicola into small rosettes. Place meats near the cheeses.
  4. Add the fruits. Thinly slice Honeycrisp apples and toss with lemon juice. Fan them out in a small section of the board. Add grape clusters in a separate area. Place dried figs and apricots in small piles near the cheeses.
  5. Fill in with crunch. Scatter candied pecans and Marcona almonds in the gaps between larger items.
  6. Add the pickles. Place cornichons in a small pile near the meats.
  7. Arrange the bread and crackers. Fan baguette slices and crackers around the edges of the board.
  8. Garnish and finish. Tuck fresh rosemary and thyme sprigs into gaps. Sprinkle edible flowers or dried rose petals over the board if desired. Drizzle extra honey over goat cheese and brie.

Notes

Slice apples right before serving to prevent browning. Let cheeses come to room temperature for best flavor. For a vegetarian version, skip the meats and add more cheese. For a gluten-free version, use gluten-free crackers. Store leftovers separately: wrap cheeses in wax paper, meats in an airtight container, and apples in cold water with lemon juice.

Nutrition

Keywords: charcuterie board, fall harvest, Honeycrisp apples, cheese board, appetizer, party food, Thanksgiving appetizer

Find it online: https://milaspoon.com/perfect-fall-harvest-charcuterie-board-with-honeycrisp-apples/