Description

A sophisticated, zero-cook appetizer featuring a balance of salty cured meats, sharp and soft cheeses, fresh fall fruits, and sweet honeycomb. This visually stunning board is perfect for holiday hosting and requires minimal assembly time.

Ingredients

Scale

150g Prosciutto di Parma
200g Aged Cheddar (2–3 year)
250g Brie or Camembert
100g Fresh Honeycomb
150g Fresh or Dried Figs
1 medium Fuyu Persimmon, sliced
100g Marcona Almonds
150g Water Crackers or plain sesame seed crackers
1 small jar Fig Jam

Instructions

Take cheeses out of the fridge 30 minutes before assembling to allow them to reach room temperature.
Cut the aged cheddar into cubes or thin wedges. Leave the Brie wheel whole or cut into large wedges. Place cheeses on the board first to anchor the arrangement.
Fold the prosciutto loosely into rosettes or bunches and place near the cheeses to create pockets of savory flavor.
Place small bowls of fig jam and extra honey on the board. Scatter fresh figs and persimmon slices around the board, filling gaps with Marcona almonds.
Gently place the honeycomb chunk on the board, ideally near the Brie or cheddar. Cut a piece off immediately if the honey is soft.
Lean water crackers against the cheese or meats to add height and structure, fanning them out for easy access.

Notes

Serve cheeses at room temperature for best flavor. The honeycomb should be added last minute to prevent excessive melting. If using apples or pears, toss with lemon juice to prevent browning. Store leftovers separately; honeycomb hardens in the fridge.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 serving from an 8-
Calories: 350
Sodium: 600
Fat: 22
Carbohydrates: 25
Fiber: 3
Protein: 15

Keywords: charcuterie board, honeycomb, fall appetizer, holiday hosting, cheese board, prosciutto, brie, figs, persimmons, no-cook recipe