Fall Charcuterie Board with Black Pepper–Honey Brie, Figs and Rosemary
We know butter is all the rage, but we just can’t quit our one true love: cheese. In honor of the changing seasons, we’ve crafted a fall charcuterie board to inspire you, complete with black pepper–honey brie, fresh figs and rosemary. And for as elegant as it sounds, we promise it’s easy to pull off.
You can follow the recipe to a T or just use our suggested cheese selection as a jumping off point. We think all boards are best with a creamy cheese, a semisoft cheese and a blue cheese, but anything goes. If you can’t find fresh figs, try dried or use another seasonal fruit. We chose sour cherry preserves, but apricot or fig would be just as lovely.
1½ tablespoons honey
Freshly ground black pepper
4 ounces soft, creamy cheese (such as brie or Camembert)
4 ounces sharp, semisoft cheese (such as cheddar), sliced
4 ounces creamy blue cheese
3 to 4 ripe figs, halved
½ tart-sweet apple (such as Honeycrisp), thinly sliced
Marcona almonds, pumpkin seeds, fruit preserves and crostini, as needed for serving
Fresh rosemary, to garnish
1. In a small bowl, stir together the honey and several generous grinds of black pepper. Set aside while you assemble the board.
2. On a cheese plate, wooden cutting board or serving platter, arrange the cheeses and fruits as desired, fanning out the apples and cheese slices. Add piles of crostini near the cheeses. Fill sparse areas with piles of nuts and seeds, and place the fruit preserves in a small jar or bowl on the board. Garnish with the fresh rosemary and bring the cheese to room temperature before serving.