Christmas Charcuterie Board

For the merriest grazing this holiday season, make your own Christmas Charcuterie Board. Filled with meats, cheeses, and loads of seasonal touches, this charcuterie tree is as festive as it is delicious.

Course Appetizer

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 423kcal

Author Meggan Hill

Ingredients

To shape the tree:

fresh rosemary sprigs
tree topper (see note 1)
tree trunk (see note 2)

The meats:

4 ounces prosciutto or serrano ham
4 ounces capicola or bresaola
4 ounces soppressata
4 ounces Genoa salami

The cheese:

1 (5 ounce) log chevre
1 (8 ounce) wedge Gouda sliced
1 (4 ounce) wedge Roquefort blue cheese
4 ounces Cheddar cheese cubed

The spreads:

orange marmalade
wholegrain mustard

The fillers:

olives
red grapes
apple slices a mix of red and green (Gala apples brown the slowest)
pomegranate seeds
cucumbers sliced
Marcona almonds or other nuts
toasted baguette slices
flatbread crackers or pretzels

US Customary - Metric

Instructions

Select a board or space that can accommodate the size and shape of your tree. Outline the general shape of your tree by arranging rosemary sprigs in a triangle shape. Leave space at the top for your tree-topper (see note 1) and at the bottom for your trunk (see note 2).
Arrange your meats in slices, rolls, or roses and arrange them near the border (following the shape of a tree). Pair with complimentary cheeses for each meat and continue to sculpt the edges of the tree.
Add bowls of jams, mustards, and olives to the board to fill in the large holes. Fill any any remaining gaps with dried fruit, nuts, crackers, baguette slices, and anything else you have. Layer and overlap when needed; step back to view the board from afar to spot any slim spots.
Rearrange the rosemary sprigs along the edges to look like tree branches, adding more sprigs as needed. Add a tree topper and tree trunk, and tuck in forks, spreaders, tongs, and other utensils where needed.

Notes

Tree topper: Top your Christmas tree with a star-shaped piece of cheese, a collection of salami roses, or a slice of star fruit. Or, use a star-shaped dish and fill with pomegranate seeds, nuts, or any other small items.
Tree trunk: Layer whole grain square-shaped crackers near the base of the tree. Scandinavian crispbread has the ideal shape and texture of tree bark, but any whole-grain cracker will do.
Yield: Your yield will vary depending on how much you buy which is determined by how many you are feeding. I usually plan on 1 to 2 oz. each of meat and cheese per person. If the Charcuterie Board is standing alone as the main event, I am more generous and estimate 4 oz. of meat and cheese per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition