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Perfect Fall Harvest Charcuterie Board with Honeycomb & Figs

fall harvest charcuterie board - featured image
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A stunning autumn charcuterie board featuring ripe figs, honeycomb, aged Manchego, and crunchy nuts. Ready in 20 minutes, it’s perfect for entertaining or a cozy night in.

Ingredients

Scale
  • 8 ounces aged Manchego
  • 6 ounces soft goat cheese (chèvre)
  • 4 ounces blue cheese (like Gorgonzola or Roquefort)
  • 4–5 fresh figs, halved or quartered
  • 1 small piece of honeycomb (about 2–3 ounces)
  • 1/3 cup pumpkin butter
  • 1/3 cup dried apricots
  • 1/3 cup dried cranberries
  • 1/2 cup candied pecans
  • 1/2 cup Marcona almonds
  • 1 small baguette, sliced and toasted
  • 1/2 cup crispy chickpeas or pumpkin seeds (optional)
  • 4 ounces prosciutto
  • 4 ounces soppressata or salami
  • Fresh rosemary or thyme sprigs for garnish
  • Flaky sea salt (like Maldon)

Instructions

  1. Start with your board. Place it on your counter or serving area. Give it a quick wipe with a damp cloth to make sure it’s clean and dry.
  2. Set out your small bowls. Place the pumpkin butter, dried cranberries, and any loose nuts or seeds in small ramekins. Space them out evenly across the board.
  3. Place your cheeses next. Manchego should be sliced into thin triangles or small cubes. Goat cheese can be sliced into rounds or left as a log with a knife next to it. Blue cheese can be crumbled or left in a wedge. Put them at different spots on the board.
  4. Add the meats. Fold the prosciutto into loose ribbons or rosettes. Arrange the soppressata slices in a small pile or fan them out. Place these near the cheeses.
  5. Scatter the fruits. Arrange the fig halves and dried apricots in small clusters around the board. The figs should be cut-side up so their beautiful interior is visible.
  6. Add the honeycomb. Place the honeycomb on a small plate or directly on the board near the goat cheese. If it’s a large piece, you can break it into smaller chunks.
  7. Fill in the gaps with crunchy elements. Scatter the candied pecans, Marcona almonds, and crispy chickpeas or pumpkin seeds in the empty spaces.
  8. Add the bread or crackers. Arrange the toasted baguette slices and any crackers you’re using around the edges of the board.
  9. Garnish and finish. Tuck small sprigs of rosemary or thyme into the gaps between ingredients. Sprinkle a pinch of flaky sea salt over the cheese and fig halves.
  10. Serve immediately. Let the cheese sit out for about 20 minutes before serving if it was refrigerated.

Notes

Prep everything before arranging. Cut cheese at room temperature for easier slicing. Don’t overthink the arrangement; the best boards look effortless. Make about 20% more than you think you need. For a vegan version, skip cheese and meat and use cashew-based cheese spread, marinated artichoke hearts, and agave or maple syrup instead of honeycomb.

Nutrition

Keywords: charcuterie board, fall harvest, figs, honeycomb, cheese board, autumn appetizer, entertaining

Find it online: https://cookdella.com/perfect-fall-harvest-charcuterie-board-with-honeycomb-and-figs/