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Perfect Autumn Charcuterie Board with Fig and Pumpkin Butter

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A stunning autumn charcuterie board anchored by homemade fig and pumpkin butter, surrounded by sharp cheddar, salty prosciutto, toasted nuts, and fresh fruit. Perfect for cozy gatherings and holiday entertaining.

Ingredients

Scale
  • 1 cup dried mission figs, stemmed and roughly chopped
  • 1 cup pumpkin puree
  • 1/2 cup apple cider
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Zest of 1 medium orange
  • Pinch of salt
  • 8 ounces sharp cheddar cheese, sliced
  • 6 ounces aged gouda, cubed or sliced
  • 4 ounces soft goat cheese, at room temperature
  • 6 ounces prosciutto, thinly sliced
  • 4 ounces salami, sliced
  • 4–5 fresh figs, halved
  • 1 cup red grapes, washed and stemmed
  • Honey for drizzling (optional)
  • 1 cup mixed nuts (toasted almonds, pecans, or walnuts)
  • 8 ounces assorted crackers and crostini
  • Fresh rosemary sprigs for garnish

Instructions

  1. Soak the figs: Place chopped dried figs in a small bowl and cover with warm water. Let sit for 10 minutes to soften. Drain well.
  2. Combine ingredients: In a medium saucepan, combine soaked figs, pumpkin puree, apple cider, brown sugar, butter, cinnamon, ginger, cloves, orange zest, and a pinch of salt. Stir together.
  3. Simmer gently: Place saucepan over medium heat and bring to a gentle simmer. Reduce heat to low and cook for 20-25 minutes, stirring occasionally. Add a splash more apple cider if it starts to stick.
  4. Blend until smooth: Remove from heat. Use an immersion blender to puree the butter directly in the pot until smooth. If using a food processor, let cool for 5 minutes first, then pulse until creamy.
  5. Cool and store: Let the butter cool completely at room temperature. Transfer to a jar or airtight container and refrigerate for up to 2 weeks.
  6. Assemble the board: Place two small bowls on the board—one for fig and pumpkin butter, one for honey (if using). Position slightly off-center.
  7. Add cheese: Arrange sharp cheddar, aged gouda, and goat cheese around the board. Slice cheddar into thin triangles, cube gouda, and leave goat cheese whole or in a small mound.
  8. Layer meats: Fold prosciutto into loose ribbons and place near cheeses. Fan salami slices in a small cluster.
  9. Add fruits and nuts: Scatter fresh fig halves, red grapes, and mixed nuts in gaps between cheeses and meats. Cluster nuts in small piles.
  10. Fill with crackers: Arrange crackers and crostini around the edges of the board, overlapping slightly. Leave some spaces open.
  11. Finish with garnish: Tuck small rosemary sprigs here and there. Drizzle honey over goat cheese if using. Adjust anything that feels unbalanced.
  12. Serve immediately: Set board out at room temperature. Serve fig and pumpkin butter at room temperature too.

Notes

Soak figs for a smooth butter. Toast nuts for extra crunch. Let cheese come to room temperature before serving. The butter can be made up to a week ahead and flavors deepen over time.

Nutrition

Keywords: autumn charcuterie board, fig and pumpkin butter, fall appetizer, holiday entertaining, cheese board, prosciutto, fig butter

Find it online: https://dahliadishes.com/perfect-autumn-charcuterie-board-with-fig-and-pumpkin-butter/