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Best Fall Charcuterie Board with Easy Honey Fig Jam

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A stunning fall charcuterie board featuring a homemade honey fig jam, seasonal fruits, nuts, cheeses, and cured meats. Perfect for cozy gatherings and holiday entertaining.

Ingredients

Scale
  • 1 pound fresh figs, stemmed and quartered (or 8 ounces dried figs, rehydrated)
  • 1/3 cup honey (115g)
  • 1/4 cup apple cider (60ml)
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 1 tablespoon lemon juice (15ml)
  • Pinch of salt
  • Aged gouda (to taste)
  • Brie or triple-cream cheese (to taste)
  • Sharp white cheddar (to taste)
  • Blue cheese (optional, to taste)
  • Prosciutto (to taste)
  • Genoa salami (to taste)
  • Soppressata (to taste)
  • Apple slices (Honeycrisp or Fuji, tossed with lemon juice)
  • Pear slices (Bosc or Anjou)
  • Fresh figs, halved or quartered (optional)
  • Pomegranate seeds (to taste)
  • Dried apricots (to taste)
  • Medjool dates, pitted and halved (to taste)
  • Toasted pecans (to taste)
  • Marcona almonds or regular almonds (to taste)
  • Candied walnuts (optional, to taste)
  • Crackers and bread (water crackers, Ritz-style crackers, sliced baguette)
  • Olives (Castelvetrano or Kalamata, to taste)
  • Cornichons (to taste)
  • Honeycomb (optional, for drizzling)

Instructions

  1. Make the honey fig jam: Quarter fresh figs (or chop rehydrated dried figs). Place figs, honey, apple cider, and scraped vanilla bean (pod and seeds) in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until figs have broken down and mixture thickens (coats the back of a spoon). Remove vanilla bean pod. Stir in lemon juice and a pinch of salt. Let cool completely (jam will thicken further). Transfer to a small bow…
  2. Prep the board components: While jam cools, slice cheeses (soft cheeses like brie into wedges; hard cheeses like gouda and cheddar into thin slices or cubes). Slice apples and pears just before serving (toss with lemon juice to prevent browning). Halve or quarter fresh figs. Pit and halve dates. Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.
  3. Arrange the board: Place small bowls of jam, olives, and other loose items on the board first. Space out cheeses (place brie near jam). Add meats (fold prosciutto into ribbons, fan out salami). Fill gaps with fruit (apple and pear slices, fresh figs, pomegranate seeds), dried fruit, and nuts in small clusters. Arrange crackers and bread around edges, filling empty spaces. Leave some breathing room for easy grabbing.
  4. Add final touches: Drizzle honey over brie if using honeycomb. Sprinkle flaky salt over jam. Tuck fresh herbs (rosemary or thyme sprigs) around the board for color. Adjust any unbalanced areas. Serve immediately.

Notes

Let cheese come to room temperature (20-30 minutes) before serving for best flavor. Don’t overcrowd the board; leave small gaps for easy access. Make jam ahead (keeps in fridge up to 2 weeks) for improved flavor. Use a variety of textures (soft/hard cheeses, crunchy nuts, chewy fruit, crisp apples, smooth jam). Place jam in a small bowl to prevent crackers from getting soggy. Prep components in stages: jam and nuts day before, cheese and fruit on serving day.

Nutrition

Keywords: fall charcuterie board, honey fig jam, seasonal appetizer, holiday entertaining, easy charcuterie

Find it online: https://morselora.com/best-fall-charcuterie-board-with-easy-honey-fig-jam/