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Wholesome Rustic Charcuterie Board with Honey & Fig Jam

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A simple yet impressive charcuterie board featuring a perfect balance of salty prosciutto, creamy brie, sweet fig jam, and floral honey. This no-cook recipe comes together in under 20 minutes and is perfect for entertaining.

Ingredients

Scale
  • 8 ounces Brie cheese (full wheel or wedge)
  • 6 ounces Aged cheddar (sharp, crumbly)
  • 4 ounces Goat cheese log (soft, spreadable)
  • 4 ounces Manchego (firm, nutty, aged at least 6 months)
  • 6 ounces Prosciutto (thinly sliced)
  • 6 ounces Salami (sliced into thin rounds, Genoa recommended)
  • 4 ounces Soppressata (spicy, dry-cured)
  • ½ cup Fig jam (Bonne Maman or Dalmatia recommended)
  • ¼ cup Honey (local honey preferred)
  • ½ cup Dried figs (halved)
  • ½ cup Medjool dates (pitted)
  • 1 cup Mixed nuts (almonds, walnuts, pecans, lightly toasted)
  • 1 cup Fresh grapes (red or green, in small clusters)
  • 1 Apple (thinly sliced, tossed in lemon juice)
  • 1 Pear (ripe but firm, thinly sliced, Bartlett or Bosc)
  • 1 box Crackers (water crackers or rosemary crackers)
  • 1 small Baguette (sliced into thin rounds and lightly toasted)
  • ½ cup Olives (mixed, pitted)
  • ½ cup Cornichons (tiny pickles)

Instructions

  1. Take your cheeses out of the fridge 30 minutes before serving. While waiting, slice baguette and toast slices lightly in a 350°F oven for about 5 minutes, or until just golden.
  2. Choose your board and decide on placement. Place board on a flat surface on a kitchen towel to prevent sliding. Position small bowls for fig jam, honey, and olives, spacing them out as anchor points.
  3. Place the cheeses next. Put brie whole in the center-left area. Place cheddar block on the upper right. Crumble goat cheese into a small pile near the bottom. Slice Manchego into thin triangles and fan them out near the brie, leaving space between each cheese.
  4. Add the meats. Fold prosciutto slices into loose ribbons and arrange in a swooping line across the board. Fan out salami rounds in a row overlapping slightly. Stack soppressata slices in a small pile.
  5. Fill in with fruits and nuts. Tuck clusters of grapes into gaps. Arrange apple and pear slices in a fan pattern near the cheddar. Scatter dried figs and dates around the board, filling empty spaces. Sprinkle mixed nuts in small piles.
  6. Add the accompaniments. Place crackers in a stack or fan near the edge of the board. Arrange baguette slices in a row next to the brie. Drop cornichons into a small pile near the salami. Place olives in their bowl or scatter directly on the board.
  7. Drizzle honey over the brie and goat cheese in a gentle zigzag. Spoon fig jam into its bowl and place near the manchego. Step back and fill any obvious gaps with extra nuts or fruit.
  8. Serve immediately or within an hour. If prepping ahead, arrange everything except honey drizzle and fresh fruit slices, cover loosely with plastic wrap, refrigerate, and let sit out for 20 minutes before serving.

Notes

Don’t overthink the arrangement—loose clusters look more natural. Keep cheese whole until serving to prevent drying. Drizzle honey over cheese or put in a small bowl to avoid stickiness. Prep in stages: wash and cut fruit first, then arrange cheeses and meats, then add accompaniments last.

Nutrition

Keywords: charcuterie board, cheese board, appetizer, party food, fig jam, honey, prosciutto, entertaining, no-cook recipe

Find it online: https://ovenmila.com/wholesome-rustic-charcuterie-board-with-honey-and-fig-jam/