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Perfect Fall Harvest Charcuterie Board Recipe with Apple Brie and Candied Pecans

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A cozy and inviting fall-inspired charcuterie board featuring crisp apples, creamy brie, and sweet crunchy candied pecans. Perfect for seasonal gatherings and easy to assemble.

Ingredients

Scale
  • 2 large crisp apples (Honeycrisp or Fuji), about 600 g (1.3 lbs)
  • 1 wheel of triple-cream brie cheese
  • 1 cup (120 g) pecan halves
  • 2 tablespoons (28 g) unsalted butter
  • ½ cup (100 g) brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • Charcuterie meats (prosciutto, salami, soppressata) – a few thin slices
  • Rustic baguette slices
  • Water crackers
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • Optional: dried apricots or figs
  • Optional: Kalamata olives
  • Optional: honey or fig jam for drizzling or spreading

Instructions

  1. Prep the candied pecans: Melt 2 tablespoons unsalted butter in a skillet over medium heat. Stir in ½ cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Once sugar dissolves and mixture bubbles, add 1 cup pecan halves. Toss to coat evenly and cook for 3-4 minutes until glossy and fragrant. Spread on parchment paper to cool and harden.
  2. Slice the apples: Core and thinly slice 2 large apples about ¼ inch thick. Keep slices in cold water with a splash of lemon juice to prevent browning if prepping early.
  3. Prepare the brie: Remove brie from fridge 15 minutes before assembling to soften. Cut into wedges or small triangles.
  4. Arrange the board: Place brie in center or corner of board. Fan apple slices nearby. Scatter candied pecans around. Arrange charcuterie meats in folds or rolls. Fill gaps with crackers, bread slices, and small bowls of olives or dried fruit if using. Tuck in rosemary and thyme sprigs.
  5. Add final touches: Optionally drizzle honey over brie or apples or add a small bowl of fig jam for extra sweetness and flavor contrast.
  6. Serve the board at room temperature for best flavor and texture.

Notes

Assemble the board about 30 minutes before serving to let flavors mingle. Keep crackers dry and add them last or serve separately to avoid sogginess. Candied pecans can be made ahead and stored in an airtight container for up to a week. Brie should be taken out of the fridge 15-30 minutes before serving for best texture. Apples can be kept fresh in lemon water if sliced early.

Nutrition

Keywords: fall charcuterie board, apple brie board, candied pecans, autumn appetizer, easy charcuterie, seasonal snack

Find it online: https://wigglebite.com/perfect-fall-harvest-charcuterie-board-recipe-with-apple-brie-and-candied-pecans/