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End-of-Summer Harvest Grazing Board (Charred, Not Raw)

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A late-summer grazing board idea built on charred figs, corn, and grapes for smoky-sweet flavor instead of raw, tired produce.

Ingredients

Scale
  • 1 wedge brie or triple-cream cheese
  • 4 oz aged sharp cheddar, sliced
  • 4 oz soft goat cheese
  • 6 fresh mission figs, halved
  • 1 ear corn, husked
  • 2 small bunches red grapes
  • 6–8 shishito peppers
  • 4 oz prosciutto
  • 4 oz soppressata, sliced
  • 1/2 cup marcona almonds
  • 1/2 cup spiced pepitas
  • 1/3 cup honey
  • 1 tbsp balsamic vinegar
  • Freshly cracked black pepper
  • Assorted crackers and sliced baguette
  • Fresh thyme and rosemary sprigs

Instructions

  1. Heat the broiler or a dry cast-iron skillet over high heat.
  2. Broil or char the corn, whole shishito peppers, halved figs, and grape bunches for 4-6 minutes, turning once, until blistered and lightly blackened in spots. Let cool slightly, then slice corn kernels off the cob.
  3. Stir the honey with the balsamic vinegar and a generous crack of black pepper; set aside.
  4. On a large board, place the cheeses first, spaced apart in different corners.
  5. Fill in with crackers, baguette slices, and small bowls of almonds and pepitas.
  6. Fold or ribbon the prosciutto and soppressata into the remaining gaps.
  7. Just before serving, tuck the charred figs, corn, grapes, and shishito peppers around the cheeses.
  8. Drizzle the peppered honey over the cheese and fruit, then scatter fresh thyme and rosemary over the whole board.

Notes

Char the fruit and vegetables no more than an hour before serving — they lose their glossy blistered look if they sit too long. Swap figs for ripe pears or plums if figs are out of season. Assemble the dry components (cheese, crackers, nuts, meat) up to 4 hours ahead and refrigerate the board covered; add the charred elements and drizzle right before guests arrive to avoid soggy crackers.

Find it online: https://www.rapidrecipes.blog/end-of-summer-harvest-grazing-board-charred-not-raw/