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Perfect Autumn Charcuterie Board with Fig and Brie

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A stunning fall charcuterie board featuring warm baked brie with fig jam, prosciutto, seasonal fruits, and crunchy nuts. Easy to assemble in under 20 minutes, it’s the perfect appetizer for any autumn gathering.

Ingredients

Scale
  • 1 (8-ounce) wheel of brie cheese (Double Crème Brie recommended)
  • 1/4 cup fig jam
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon honey (optional)
  • 1/4 cup candied pecans, roughly chopped
  • 6 ounces prosciutto, thinly sliced
  • 4 ounces Genoa salami, sliced
  • 1 large honeycrisp apple, cored and thinly sliced
  • 1 pear (Bartlett or Bosc), cored and thinly sliced
  • 1/2 cup dried figs, halved
  • 1/2 cup dried apricots
  • 1/3 cup candied pecans
  • 1/3 cup walnuts, toasted
  • 1 small bunch red grapes, washed and separated into small clusters
  • 8 ounces assorted crackers (water crackers and rosemary-flavored flatbreads)
  • 1 small baguette, sliced and lightly toasted
  • Fresh rosemary sprigs for garnish
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 350°F (175°C). While it’s heating, take the brie out of the fridge and let it sit at room temperature for about 10 minutes.
  2. Prepare the brie: Place the brie wheel in a small oven-safe dish or ramekin. If the rind feels thick, score the top in a crosshatch pattern. Spoon the fig jam over the top, spreading it evenly. Sprinkle the chopped rosemary over the jam, and drizzle with honey if using.
  3. Bake the brie: Place the dish in the preheated oven and bake for 8–10 minutes, until the brie is soft and slightly puffed. Remove from oven and let rest for 2 minutes.
  4. Toast the nuts (if needed): While the brie bakes, heat a small skillet over medium heat. Add the walnuts and stir frequently for 2–3 minutes until fragrant and lightly golden. Set aside to cool.
  5. Prep the fruit: Core and thinly slice the apple and pear. Toss the apple slices with a squeeze of lemon juice to prevent browning. Halve the dried figs if large.
  6. Arrange the board: Place the baked brie dish in the center or slightly off-center of your board. Fan out the prosciutto and salami slices around the brie, folding them into loose ribbons or waves.
  7. Add the fruit and nuts: Place the apple and pear slices in small clusters around the meats. Add the dried figs, apricots, and grapes in small piles. Sprinkle the candied pecans and toasted walnuts in the empty spaces.
  8. Fill in with crackers and bread: Arrange the crackers and baguette slices around the edges, filling in any gaps. Leave a little breathing room between items.
  9. Garnish and serve: Tuck a few sprigs of fresh rosemary around the board for color. Sprinkle a pinch of flaky sea salt over the brie and the apple slices. Serve immediately while the brie is still warm.

Notes

For best results, don’t overbake the brie—it should be soft but still hold its shape. Let the brie and prosciutto come to room temperature before serving. If making ahead, bake the brie and prep all ingredients separately, then assemble just before serving. The brie can be baked up to an hour ahead and reheated for 30 seconds in the microwave if needed.

Nutrition

Keywords: autumn charcuterie board, fig and brie, baked brie, fall appetizer, charcuterie board recipe, easy appetizer, holiday appetizer

Find it online: https://lyrafeast.com/perfect-autumn-charcuterie-board-with-fig-and-brie/