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Best Autumn Charcuterie Board with Honeycrisp Apples

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This autumn charcuterie board brings together the sweetness of Honeycrisp apples with creamy brie, salty prosciutto, and crunchy nuts for a stunning, stress-free appetizer that impresses guests.

Ingredients

Scale
  • 8 oz wheel of brie (double cream, e.g., Président)
  • 4 oz prosciutto, thinly sliced (prosciutto di Parma preferred)
  • 4 oz salami (Genoa or soppressata), sliced thin
  • 4 oz aged cheddar, sharp and crumbly
  • 2 large Honeycrisp apples
  • 1 cup seedless red grapes, washed and in small clusters
  • 1/2 cup dried figs, halved if large
  • 1/4 cup dried cranberries
  • 1/2 cup mixed nuts (roasted almonds and candied pecans)
  • 1/4 cup honey (local and raw, warmed slightly)
  • 1/4 cup fig jam or apple butter
  • 1 baguette, sliced into thin rounds and toasted
  • 1 cup assorted crackers (water crackers and rosemary-flavored)
  • Fresh rosemary sprigs for garnish
  • Edible flowers (pansies or nasturtiums) for garnish (optional)
  • Flaky sea salt (e.g., Maldon) for finishing

Instructions

  1. Prep the brie (optional but recommended): Preheat oven to 350°F (175°C). Place brie wheel on a small baking sheet lined with parchment. Bake for 8-10 minutes until soft and slightly puffed. Let cool 2 minutes before transferring to board.
  2. Slice the apples: Core Honeycrisp apples and slice into thin wedges, about 1/4 inch thick. Soak in cold water with a squeeze of lemon juice for 5 minutes, then pat dry.
  3. Toast the baguette: Slice baguette into 1/2-inch rounds. Arrange on a baking sheet, brush lightly with olive oil, and toast at 350°F (175°C) for 5-7 minutes until golden. Let cool completely.
  4. Warm the honey: In a small saucepan over low heat, warm honey for 2-3 minutes until runny. Do not boil. Alternatively, microwave in 10-second bursts.
  5. Arrange the board: Place brie (warm or cold) in the center or slightly off-center. Place ramekins of honey, fig jam, and nuts in remaining corners.
  6. Add the meats: Fold prosciutto into loose ribbons and arrange in a swooping line near the brie. Fan out salami slices in an overlapping row.
  7. Layer the fruits: Arrange apple slices in a fan pattern opposite the meats. Scatter grapes in small clusters. Tuck dried figs and cranberries into gaps.
  8. Fill in the gaps: Place toasted baguette slices and crackers in small stacks around edges. Sprinkle mixed nuts in empty spaces. Drizzle warm honey over brie and apple slices. Garnish with rosemary sprigs and flaky sea salt over brie.
  9. Final check: Fill any bare spots with extra grapes, nuts, or rosemary. Serve immediately, or cover with plastic wrap and refrigerate up to 2 hours (add baguette and crackers just before serving).

Notes

For best results, serve brie at room temperature or warm. Soak apple slices in lemon water to prevent browning. Leave about 20% of the board empty for an elegant look. Prep all components before arranging. Have extra ingredients on hand to refresh the board.

Nutrition

Keywords: autumn charcuterie board, Honeycrisp apple charcuterie, fall appetizer, brie board, easy charcuterie, Thanksgiving appetizer, party platter

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