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Perfect Thanksgiving Charcuterie Board with Fig and Brie

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This easy, no-cook charcuterie board features creamy brie, sweet fig jam, salty prosciutto, and crunchy nuts, perfect for keeping guests happy while the turkey finishes roasting.

Ingredients

  • Brie cheese (8-ounce wheel)
  • Aged cheddar (6 ounces)
  • Manchego (4 ounces)
  • Prosciutto (4 ounces, thinly sliced)
  • Salami (4 ounces)
  • Soppressata (3 ounces, optional)
  • Fresh figs (8-10)
  • Dried figs (1 cup)
  • Fig jam (½ cup)
  • Honey (for drizzling)
  • Mixed nuts (1 cup, toasted walnuts, pecans, and almonds)
  • Crackers (2-3 varieties, about 3-4 per person)
  • Baguette (1 small, sliced and lightly toasted)
  • Fresh rosemary and thyme (for garnish)
  • Apple or pear (1 each, sliced thin)
  • Pomegranate seeds (½ cup, optional)

Instructions

  1. Prep your cheeses (5 minutes): Take the brie out of the fridge 30 minutes before you start. Unwrap it and place it on the board where you want it to go. Cut the aged cheddar into thin triangles and the manchego into small wedges. Arrange them in different spots on the board—don’t cluster all the cheese together.
  2. Warm the brie (optional, 10 minutes): If you want that ooey-gooey experience, place the brie in a small oven-safe dish. Bake at 300°F for 8-10 minutes until it’s soft but not melted. Let it cool for 2 minutes before placing it on the board. The center should be warm and slightly runny.
  3. Arrange the meats (5 minutes): Fold each slice of prosciutto into loose ribbons or waves. Place them in small clusters around the board. Roll the salami slices into little cylinders and tuck them between the cheese. The soppressata can be folded in half and stacked.
  4. Add the fruits (5 minutes): Wash and dry the fresh figs. Cut them in half lengthwise and arrange them in a few spots. Scatter the dried figs around the board. Slice the apple or pear thin and fan them out in one section. (Pro tip: squeeze a little lemon on the apple slices to keep them from browning.)
  5. Fill the bowls (3 minutes): Spoon the fig jam into one small bowl and drizzle honey into another. Place them on the board in areas that need a little height or color. The bowls break up the visual space and make the board feel intentional.
  6. Scatter the crunch (3 minutes): Sprinkle the mixed nuts in the gaps between the cheeses and meats. Don’t dump them all in one spot—scatter them so every section has some crunch nearby. Add the pomegranate seeds if you’re using them.
  7. Add crackers and bread (3 minutes): Fan the crackers and baguette slices around the edges of the board. Place them in small stacks so guests can grab them easily. I like to put two or three different types in separate areas.
  8. Garnish and final touches (2 minutes): Tuck small sprigs of rosemary and thyme around the board. The green adds a beautiful pop of color and smells amazing. Drizzle a little extra honey over the brie if you’re feeling fancy. Step back and look at your board—fill any empty spots with extra nuts or fruit.
  9. Serve immediately: Place the board at room temperature. If you warmed the brie, serve it within 15 minutes for the best texture. The whole process takes about 25 minutes total.

Notes

Let brie come to room temperature for 30 minutes before serving for best texture. If warming brie, do not overheat—it should be soft and spreadable, not melted. Prep all components up to 24 hours in advance and assemble 30 minutes before serving. For a nut-free option, replace nuts with roasted chickpeas or pumpkin seeds.

Nutrition

Keywords: Thanksgiving charcuterie board, fig and brie, holiday appetizer, easy charcuterie, cheese board, no-cook appetizer

Find it online: https://recipebelle.com/perfect-thanksgiving-charcuterie-board-with-fig-and-brie/