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Fresh Fall Charcuterie Board with Honeycrisp Apples

Fresh Fall Charcuterie Board with Honeycrisp Apples - featured image
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A quick and easy fall charcuterie board featuring Honeycrisp apples, creamy Brie, aged cheddar, prosciutto, and salami, perfect for gatherings or a cozy night in.

Ingredients

Scale
  • 8 oz double-cream Brie
  • 4 oz aged sharp cheddar, sliced into thin wedges
  • 4 oz goat cheese log, sliced into rounds
  • 2 large Honeycrisp apples, cored and thinly sliced
  • 1/2 cup dried figs, halved
  • 1/2 cup seedless red grapes, washed and left in small clusters
  • 4 oz prosciutto, torn into ribbons
  • 4 oz Genoa salami, thinly sliced and folded into quarters
  • 1/2 cup roasted salted almonds
  • 1/4 cup pumpkin seeds, toasted
  • 1 small baguette, sliced into thin rounds and lightly toasted
  • 2 tbsp honey
  • 1 sprig fresh rosemary (optional, for garnish)
  • Flaky sea salt, for sprinkling

Instructions

  1. About 30 minutes before serving, take the Brie out of the refrigerator and let it come to room temperature.
  2. Core the Honeycrisp apples and slice them into thin rounds (about 1/4 inch thick). If not serving immediately, toss with a teaspoon of lemon juice to prevent browning.
  3. Slice the aged cheddar into thin, triangular wedges (about 1/8 inch thick). Slice the goat cheese log into rounds about 1/2 inch thick.
  4. Tear the prosciutto into long ribbons. Fold the salami slices into quarters or roll into small cylinders.
  5. Place the Brie in a prominent spot on a large wooden cutting board or serving board. Arrange the cheddar and goat cheese around it in small clusters. Add the prosciutto and salami in loose piles.
  6. Fan the apple slices in a gentle curve near the Brie. Place the grape clusters in two or three spots around the board.
  7. Fill in gaps with dried figs, almonds, and pumpkin seeds in small piles.
  8. Drizzle the honey over the Brie in a slow, steady stream. Sprinkle a pinch of flaky sea salt over the apples and Brie. Tuck the rosemary sprig into the edge of the board.
  9. Arrange the baguette slices or crackers in a basket or on the edge of the board.
  10. Serve immediately with small plates, napkins, and a cheese knife for the Brie.

Notes

Let the Brie come to room temperature for best flavor. Slice apples just before serving to prevent browning. For a vegetarian version, omit the prosciutto and salami and add more cheese or roasted chickpeas.

Nutrition

Keywords: fall charcuterie board, honeycrisp apple charcuterie, brie charcuterie board, easy appetizer, fall entertaining

Find it online: https://flurpchef.com/fresh-fall-charcuterie-board-with-honeycrisp-apples/