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 (see note 3):

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

The cheese (see note 4):

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 (see note 5):

orange marmalade
wholegrain mustard

The fillers (see notes 6 and 7):

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.
Meats: The overall goal with your Christmas Charcuterie Board is to offer enough diversity that everyone can find something they enjoy; and perhaps discover a new favorite, too. I like to showcase four total, including smoked sausages and salamis, and dry-cured pork or beef. Aim for 2 ounces meat per person (see "Yield" below for more information).
Cheeses: I like to feature four different varieties of cheese on a Charcuterie Board, and I like to select one from each of the categories bulleted below plus a bonus item. Try to think of cheeses that might complement each of your meats, and cut them in different shapes to help sculpt the tree. Plan on 2 ounces cheese per guest (see "Yield" below for more information).
Jams, mustards, and other flavor-boosters: Any form of fruit preserves/jams/jellies, honey, mustards, nuts, olives, cornichons, chocolate, and fresh herbs can round out the board's real estate.
Fruit and vegetables: I like to wander the produce aisle to see what is seasonal for the holidays. In addition to at least one form of dried fruit, I usually end up highlighting fresh berries, grapes, apples or pears, and pomegranate seeds. If you opt to layer in the latter two, toss them with lemon juice before assembly to slow the oxidation process that causes the flesh to brown. Carrot sticks, cucumber slices, and mini bell pepper halves are lovely to layer in other nutritious, refreshing elements, and can act as great vehicles for dips or soft cheeses.
Carbs: Crackers, Toasted Baguette slices, Pita Chips, or pretzels are among my favorites. Stock up on more than you think you might need to build the base board so you can refill the board throughout the gathering.
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 ounces 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 ounces of meat and cheese per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition