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Thanksgiving Charcuterie Board

Thanksgiving charcuterie board featuring creamy brie, sharp aged cheddar, and glossy figs paired with salami, prosciutto, crackers, and nuts. Assemble a crowd-pleasing board quickly with jam and honey for a festive, grab-and-go spread.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Cheese and spreads
  • 1 Brie wedge Slice some ahead so it’s easy to scoop and serve.
  • 1 Aged cheddar Cut into bite-size pieces for quick grabbing.
  • 1 Honey and fig jam Serve in small bowls for spoonable drizzles.
Cured meats
  • 1 Salami and prosciutto Fold into clusters so the board looks full and intentional.
Fruit
  • 1 Fresh figs Keep whole or halve for easy picking.
  • 1 Red grapes Rinse and pat dry before adding to the board.
Snacks and crunch
  • 1 Crackers Add in pockets to keep everything from clumping.
  • 1 Pecans and walnuts Use a mix so you get varied crunch and color.
  • 1 Dried apricots Nestle into gaps so they balance the fresh fruit.

Method
 

Set up the board
  1. Place the cheeses and bowls of jam and honey on a large board.
  2. Fold the salami and prosciutto in clusters so they sit neatly without spreading out.
Layer in fruit and crunch
  1. Add the figs and grapes, spacing them around the cheeses for a balanced layout.
  2. Fill gaps with crackers, nuts, and apricots so every section has something to grab.
Finish
  1. Garnish with rosemary for a fresh fall look that frames the center of the board.

Notes

Pro tip: slice some cheese ahead so guests can dive in right away—wrap any cut pieces and refrigerate up to 24 hours. Store leftovers covered in the refrigerator for up to 2 days; crackers may soften after a day. Freezing isn’t recommended for fresh figs and grapes, but you can freeze fig jam separately if needed. For a dairy-forward swap, use a plant-based brie-style cheese alternative and keep the rest of the board the same for a lactose-light version.