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+ servings

Charcuterie Board with Dried Fig Relish

Pass on the cheese plate and plan on an antipasto platter. Adding dried fig relish to a charcuterie board with pickles, nuts, and cheese is so much better!
Course: Cheese Plates
Keyword: Antipasto Platter, Charcuterie Board
Servings: 6 people
Calories: 201kcal


For the relish (makes about 1 1/2 cups)

  • 1 cup Orchard Choice or Sun-Maid California Figs , stemmed + coarsely chopped
  • 1/3 cup green olives coarsely chopped
  • 1/4 cup toasted almonds coarsely chopped
  • 1 celery stalk finely diced
  • 2 tbsp mint leaves snipped
  • 1 1/2 tbsp white balsamic vinegar
  • 1 tbsp olive oil
  • salt and pepper to taste

For the platter

  • Fig Relish
  • 12 ounces cured meats sliced
  • 3 wedges cheese
  • 1/2 cup toasted whole almonds
  • small pot of mustard
  • 1/2 lb red grapes or purple
  • 1 cup blackberries
  • 1/2 cup olives
  • 1/2 cup cornichons
  • toasted baguette slices
  • crackers


  • In a bowl, stir together the figs, olives, almonds, celery, and mint leaves.
  • Stir in the vinegar and oil and taste. Add salt and freshly ground black pepper. Transfer to a small serving bowl.
  • Arrange the fig relish, meat, cheese, almonds, mustard, grapes, berries, olives and cornichons on a platter. Serve with baguette and crackers.


Recipe and photo by Sally Pasley Vargas


Calories: 201kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 454mg | Potassium: 256mg | Fiber: 5g | Sugar: 10g | Vitamin A: 210IU | Vitamin C: 6.6mg | Calcium: 74mg | Iron: 1.1mg