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Perfect Summer Charcuterie Board with Stone Fruit & Brie

summer charcuterie board with stone fruit and brie - featured image
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A stunning summer charcuterie board featuring creamy brie, ripe stone fruit, salty prosciutto, and crunchy candied pecans. It’s the perfect no-cook appetizer for backyard barbecues, picnics, or a fancy night in.

Ingredients

Scale
  • 8 oz double or triple-cream brie
  • 4 oz aged gouda or manchego, sliced into thin wedges
  • 4 oz fresh goat cheese, crumbled or in a small log (optional)
  • 2 ripe peaches or nectarines, sliced into wedges
  • 2 ripe plums or apricots, sliced
  • 1 cup fresh cherries, stem-on
  • 4 oz prosciutto, thinly sliced and torn into ribbons
  • 4 oz soppressata or salami, sliced into thin rounds
  • 1/2 cup candied pecans or walnuts
  • 1/4 cup honey
  • 1 small baguette, sliced into thin rounds and lightly toasted
  • 1 cup mixed crackers
  • Fresh herbs like rosemary sprigs or thyme (optional)
  • Edible flowers like nasturtiums or pansies (optional)
  • Flaky sea salt (optional)

Instructions

  1. Take the brie out of the fridge 30 minutes before serving.
  2. Wash all stone fruit and cherries. Slice the peaches, nectarines, and plums into wedges about 1/2-inch thick. Leave the cherries whole with stems on.
  3. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast at 375°F for 5-7 minutes until golden. Let cool completely.
  4. Place the brie wheel in a prominent spot on the board. Fan out the aged gouda or manchego slices in a separate area. Add the goat cheese in a small pile or ramekin.
  5. Fold the prosciutto slices into loose ribbons or waves and place them near the cheeses. Arrange the soppressata or salami rounds in a slightly overlapping pattern.
  6. Distribute the peach, nectarine, and plum wedges around the board in small clusters. Place the cherries in a few spots for pops of color.
  7. Add the candied pecans or walnuts in small piles. Arrange the toasted baguette slices and crackers around the edges of the board.
  8. Drizzle the honey in a zigzag pattern over the brie and some of the fruit. Sprinkle a pinch of flaky sea salt over the cheese and peaches. Tuck fresh herb sprigs and edible flowers into empty spaces.
  9. Serve immediately.

Notes

For best results, serve brie at room temperature. Toss sliced fruit with lemon juice to prevent browning. Don’t overcrowd the board—leave about 20% empty for visual appeal. Add honey just before serving if outdoors to avoid attracting bees.

Nutrition

Keywords: summer charcuterie board, stone fruit and brie, easy appetizer, no-cook recipe, summer entertaining, cheese board, fruit and cheese platter

Find it online: https://cooksyla.com/perfect-summer-charcuterie-board-with-stone-fruit-and-brie/