Slice the apple and pear into ¼-inch wedges, tossing apple slices in lemon juice if making ahead. Halve any large grapes.

Place the cheeses on a large board with at least 3 inches between them. Cut a small wedge from the Brie if desired.

Scatter roasted almonds and candied pecans in small piles near the cheeses, filling the gaps.

Spoon fig jam or drizzle honey into a ramekin or directly onto the board near the soft cheese.

Tuck fresh herb sprigs into empty spaces, then set out the crackers. Serve right away.