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Charcuterie Board

This autumn charcuterie board features fresh figs halved to show jewel-red interiors, plus blackberries and Castelvetrano olives for a rich, dramatic spread. Arrange prosciutto, salami, soppressata, and cheeses into separate sections, then fill gaps with fruit, nuts, jam, and honey for an easy, board-first presentation.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 490
Ingredients Method Notes

Ingredients
  

Meats and cheese
  • 4 oz prosciutto
  • 4 oz salami
  • 4 oz soppressata
  • 4 oz aged cheddar sliced
  • 4 oz brie wheel
  • 4 oz manchego cubed
Fruit, nuts, and sweet accents
  • 0.5 cup Castelvetrano olives
  • 0.5 cup Marcona almonds
  • 0.25 cup honey
  • 0.25 cup fig jam
  • 1 cup fresh figs halved
  • 1 cup blackberries
  • Rosemary sprigs and edible flowers
  • Crackers and sliced sourdough

Method
 

Set up the board
  1. Place brie, honey bowl, and fig jam as anchor points on the board so they frame the center of the spread.
Arrange the meats
  1. Fan prosciutto, salami, and soppressata in separate sections to create clear visual stripes across the board.
Add cheeses
  1. Place cheese slices and cubes around the meats so the board has both soft and firm textures in every quadrant.
Fill with fruit and extras
  1. Fill gaps with Castelvetrano olives, Marcona almonds, fresh figs, and blackberries to add jewel tones and crunchy bite.
Finish and serve
  1. Tuck rosemary sprigs and edible flowers for color, then add crackers and sliced sourdough last so they stay crisp at the table.

Notes

For the most eye-catching look, cut fresh figs to reveal the jewel-like interior and place them where they’ll be the first thing people see. Keep everything covered in the fridge for up to 2 days, but note that crackers are best added right before serving; freezing is not recommended. If you prefer a lighter option, swap the honey/fig jam portion for a reduced-sugar fig spread while keeping the same fruit layout.