Print

Best Thanksgiving Charcuterie Board with Fig and Brie

Thanksgiving charcuterie board with fig and brie - featured image
Print Recipe

A stunning and stress-free charcuterie board featuring warm, gooey brie topped with fig jam and fresh figs, paired with prosciutto, salami, aged cheddar, blue cheese, and crunchy nuts. Perfect for Thanksgiving gatherings, this board comes together in under 20 minutes and is sure to impress your guests.

Ingredients

Scale
  • 2 wheels of brie (8–10 ounces each), room temperature
  • 1 wedge of aged cheddar (about 6 ounces)
  • 1 wedge of blue cheese (about 4 ounces), such as Gorgonzola or Stilton
  • 6 ounces prosciutto, thinly sliced
  • 6 ounces salami, such as Genoa or soppressata, thinly sliced
  • 1 cup fig jam or fig preserves
  • 4–6 fresh figs, halved or quartered
  • 1 cup red grapes, washed and left in small clusters
  • 1/2 cup dried apricots
  • 1/4 cup honey (optional but highly recommended)
  • 1 cup mixed nuts, such as walnuts, pecans, and almonds
  • 1 baguette, sliced into thin rounds and lightly toasted
  • 1 cup pita chips or crostini
  • Fresh rosemary sprigs (optional garnish)
  • Fresh thyme (optional garnish)
  • Edible flowers (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). While it’s heating, take your brie out of the fridge if you haven’t already. You want it at room temperature for even warming.
  2. Prepare the brie. Place one wheel of brie in a small oven-safe dish. If you want to get fancy, score the top in a crosshatch pattern—this helps the jam soak in. Bake for 8-10 minutes, until the cheese is soft and slightly puffy but not fully melted. You want it to hold its shape but be gooey inside.
  3. Toast the nuts. While the brie is warming, spread your mixed nuts on a baking sheet. Toast them in the same oven for 5-7 minutes, until they’re fragrant and lightly golden. Keep an eye on them—nuts go from toasted to burnt really fast.
  4. Slice the baguette. Cut your baguette into thin rounds, about 1/4 inch thick. Arrange them on a baking sheet and toast for 3-4 minutes, just until they’re lightly golden. You want them crisp but not rock-hard.
  5. Assemble the board. Start by placing the warm brie (still in its dish) in the center of your board. Place the second wheel of brie (room temperature, not warmed) nearby. Arrange the aged cheddar and blue cheese wedges around them.
  6. Add the meats. Fold the prosciutto slices into loose ribbons and place them in a cluster. Do the same with the salami. Don’t be too neat about it—a little messy looks more inviting.
  7. Fill in with fruits. Scatter the fresh figs, grapes, and dried apricots around the cheeses and meats. Try to spread them out so there’s color and texture in every section.
  8. Add the spreads and nuts. Spoon the fig jam into a small bowl and place it near the warm brie. Drizzle a little honey over the warm brie if you’re using it. Put the toasted nuts in another small bowl and place it on the board.
  9. Finish with the crunch. Arrange the toasted baguette slices and pita chips around the edges of the board. Tuck a few crackers into gaps where you can see the board showing through.
  10. Garnish and serve. Tuck fresh rosemary sprigs and thyme around the board. Sprinkle a little fresh thyme over the warm brie. Step back and admire your work—it should look abundant and colorful, like a feast. Serve immediately while the brie is still warm and gooey.

Notes

Don’t overheat the brie—8-10 minutes at 350°F is perfect. Room temperature cheese is key for best flavor. Layer flavors for perfect bites: warm brie with fig jam, prosciutto, and crunchy baguette. Prep nuts and bread a day ahead. Always use a dish for the warm brie to avoid leaks.

Nutrition

Keywords: Thanksgiving charcuterie board, fig and brie, holiday appetizer, easy charcuterie, crowd-pleasing appetizer

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