Print

Easy Thanksgiving Charcuterie Board with Fig and Brie

Easy Thanksgiving Charcuterie Board with Fig and Brie - featured image
Print Recipe

This Easy Thanksgiving Charcuterie Board with Fig and Brie is the perfect pre-dinner appetizer. It comes together in under 20 minutes with simple, familiar ingredients and features creamy brie, sweet fig jam, and salty prosciutto for a crowd-pleasing starter.

Ingredients

Scale
  • 8 oz Brie cheese wheel (double or triple cream)
  • 1/2 cup fig jam or preserves
  • 4 oz prosciutto, thinly sliced
  • 4 oz salami (Genoa or soppressata), sliced into thin rounds
  • 1 cup sharp cheddar cheese, cubed
  • 1 cup seedless red grapes, washed and left in small clusters
  • 1/2 cup dried figs, stems removed and halved
  • 1/2 cup Marcona almonds or roasted salted almonds
  • 1/4 cup honey
  • 1 box (about 6 oz) good-quality crackers (water crackers or buttery rounds)
  • 1 baguette, sliced into thin rounds and lightly toasted (optional)
  • 2 cups fresh arugula or mixed greens
  • 1/4 cup cornichons or small pickles
  • Fresh rosemary or thyme sprigs for garnish

Instructions

  1. Set the stage: Place your board on a flat surface. If using arugula, scatter it evenly across the board to create a green, peppery base. Don’t pile it too thick.
  2. Place the brie: Unwrap the brie wheel and place it whole in the center or slightly off-center of the board. Optionally, score the top in a crosshatch pattern.
  3. Add the fig jam: Spoon the fig jam into a small ramekin and place it right next to the brie. You can also drizzle a little honey over the top of the brie.
  4. Arrange the meats: Fold or roll the prosciutto slices into loose ribbons and place them in a pile on one side of the board. Fan out the salami rounds in a separate area.
  5. Add the cheese cubes: Scatter the cubed cheddar cheese in small, loose clusters around the board, placing them near the crackers.
  6. Fill in with fruit and nuts: Tuck small clusters of red grapes into empty spaces. Scatter the dried figs and almonds around.
  7. Add the crunchy elements: Place crackers and toasted baguette slices in a neat stack or fan on one edge of the board, or in a small bowl to prevent sogginess.
  8. Finish with pickles and garnish: Place cornichons in a small bowl and set on the board. Tuck fresh rosemary or thyme sprigs around the brie and scattered ingredients.
  9. Final drizzle: Right before serving, drizzle a little honey over the top of the brie. Serve immediately.

Notes

Bring brie to room temperature for at least 30 minutes before serving for best texture. Assemble up to 2 hours ahead, cover loosely with plastic wrap, and refrigerate; remove 30 minutes before serving. Store leftovers separately: wrap brie tightly, store meats with a paper towel, and keep crackers in a sealed bag. Best enjoyed the day it’s made.

Nutrition

Keywords: Thanksgiving charcuterie board, fig and brie, easy appetizer, holiday appetizer, cheese board, prosciutto, brie cheese, fig jam

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