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Perfect Fall Harvest Charcuterie Board with Pears and Honey

fall harvest charcuterie board - featured image
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A beautiful and unpretentious charcuterie board featuring ripe pears, honey, and a selection of cheeses. This quick and easy board comes together in under 15 minutes and is perfect for fall gatherings, from lazy Sunday afternoons to holiday parties.

Ingredients

Scale
  • 8 oz aged gorgonzola or blue cheese
  • 6 oz aged cheddar (e.g., Kerrygold or Cabot)
  • 4 oz soft brie or camembert
  • 4 oz fresh goat cheese (optional)
  • 2–3 ripe but firm Bartlett or Anjou pears
  • 1 cup dried figs
  • 1/2 cup dried cranberries
  • 1 cup red or green grapes
  • 1 cup toasted walnuts
  • 1/2 cup roasted almonds
  • 1 cup assorted crackers (water crackers, rosemary crackers, or a mix)
  • 1 sliced baguette
  • 1/3 cup high-quality honey
  • 2 tbsp balsamic glaze (optional)
  • Fresh rosemary sprigs
  • Flaky sea salt (e.g., Maldon)
  • Fresh thyme sprigs (optional)

Instructions

  1. Start with the cheese. Place your cheeses on the board first, spacing them out evenly. Put the gorgonzola at one end, the brie in the middle, and the cheddar at the other end. Cut the brie into wedges but leave them together. For the cheddar, slice a few pieces and fan them out.
  2. Add your small bowls. Place ramekins or small bowls on the board. Fill one with honey and another with balsamic glaze if using. Position these near the cheeses.
  3. Layer in the fruit. Slice your pears just before serving into thin wedges, about 1/4 inch thick, and fan them out in a curved line across the board. Place dried figs and cranberries in small clusters between the cheeses. Add small bunches of grapes in empty spaces.
  4. Add the crunch. Scatter the toasted walnuts and almonds around the board, spreading them out so every section has some crunch. Place a small cluster of walnuts near the gorgonzola and almonds near the cheddar.
  5. Fill in with crackers and bread. Arrange crackers and baguette slices around the edges of the board, overlapping them slightly. Put plain water crackers near the brie and rosemary crackers near the cheddar.
  6. Drizzle and garnish. Drizzle honey over the gorgonzola and brie in a light zigzag pattern. Add a few drops of balsamic glaze over the cheddar. Sprinkle flaky sea salt over the cheese and pears. Tuck fresh rosemary sprigs and thyme around the board.
  7. Final touch. Step back and look at your board. Fill any empty spots with extra nuts or dried fruit. The goal is to make it look abundant but not crowded.

Notes

Toast nuts at 350°F for 5-7 minutes for best flavor. Bring cheese to room temperature 30-45 minutes before serving. Slice pears at the last minute to prevent browning; brush with lemon juice if prepping ahead. For a gluten-free version, use gluten-free crackers and skip the baguette. For a vegan version, use cashew-based cheeses and agave instead of honey. Pears can be swapped for apples or persimmons. Walnuts can be replaced with pecans.

Nutrition

Keywords: charcuterie board, fall harvest, pears, honey, cheese board, appetizer, easy, party food, Thanksgiving appetizer, Friendsgiving

Find it online: https://lyrafeast.com/perfect-fall-harvest-charcuterie-board-with-pears-and-honey/