Christmas Tree Charcuterie Board
A wreath or Christmas tree charcuterie board is a delicious treat to serve at your holiday gathering. This festive arrangement blends cured meats, cheeses, and seasonal garnishes for a treat as beautiful as it is tasty. Read on for suggested meats, cheeses, salty, and sweet ideas for your charcuterie board.
Charcuterie boards are delightful creations that started in France. A Charcuterie shop is similar to a delicatessen that sells cured meats and other meat products in France. So, when we refer to charcuterie, we refer to cured, dried meats that have been preserved.
Charcuterie is typically served as an appetizer on a wooden board or stone slab and eaten directly from the board. The board usually contains a selection of preserved foods, especially cured meats, and an array of cheeses and crackers or bread.
Charcuterie boards have turned into quite an art form. The arrangement possibilities of the food allow for creative to elaborate possibilities that are just as pleasing to the eye as they are to eat.
Table of Contents
Ingredients for a Christmas Charcuterie Board
When choosing ingredients specifically for a Christmas-themed board, pay attention to colors. The red peppers, pomegranate seeds, cranberries, and some meat will add a festive aesthetic to your board, especially when paired with green rosemary, olives, and grapes.
Meats
Pick 3-5 preserved or dry-aged meats such as:
- dry-aged salami
- prosciutto
- pepperoni
- soppressata
- capicola.
*The average package of deli-style meats is 6-16 ounces.
Cheeses
Choose three to five cheeses, choosing from an array of soft, fresh, semi-hard, hard, or blue cheeses
Fresh- buratta, cream cheese or fresh mozzarella
Soft cheese- Brie, boursin, farmers cheese, goat cheese
Semi-soft – Havarti,
Semi-hard- sharp cheddar, Gouda, provolone
Hard- Parmesan, Manchego, Gruyere
Blue cheese- Gorgonzola, Roquefort, Stilton
*The average size of pre-packaged cheese is approximately 6-7 ounces
Salty + Acid + Crackers
Pick an array of salty and acid items. The meats on a charcuterie board can be on the fattier side so the acid helps balance and enhance the flavor of the fats. Anything pickled or brined, like olives or pickles are acid food.
Salt is another thing that can enhance and add flavor. Things like salted nuts, crackers, marinated items like artichokes, sundried tomatoes and olives provide some important salt to your charcuterie board.
You will need something to hold your cheeses and dips if you have them. A nice crusty baguette, melba toasts, pita chips, and simple crackers for spreading or holding dips and cheeses are an important element for any charcuterie board.
- Marinated olives (I love the green of the olives!)
- Black or green olives (green works well for a Christmas charcuterie board)
- Pistachios (green pistachios are also well suited for a Christmas-themed board.
- Cashews
- Marinated artichokes
- Hearts of palm
- Roasted almonds
- Toasted walnuts with rosemary
- Pickled cherry peppers or piquillo peppers will add lovely red accents to a Christmas board.
- Assorted crackers. Include a gluten-free cracker for those guests with gluten intolerance. These gluten-free Fig and Nut crackers pair perfectly with any charcuterie board.
Sweet
Adding sweet also adds another layer of flavor and depth to your Christmas Tree Charcuterie Board. Jams and jellies pair well with some cheeses. Fruits, candied nuts, small chocolates or cookies are also a few other ideas. Pick a few fruits and sweet treats to add to the board.
- Honey and balsamic glaze for drizzling
- Chocolate-covered almonds
- Jams or jellies (Fig Conserve or Cranberry Conserve)
- Sugared cranberries
- Sliced apples
- Pomegranate seeds
- Fresh berries such as strawberries, raspberries or blackberries
- Grapes
- Candied nuts
- Assorted chocolates.
Other Items
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- Charcuterie board, cutting board, tray, or large flat surface 16-24 inches (for 10-20 people)
- Fresh rosemary sprigs for garnish, 15- 20 sprigs for making the wreath or the tree
- We used bowls to hold nuts, jam, fruit, etc. Here are the star-shaped bowls.
- Cheese knives
- Small spoons and forks for jam, olives, etc…
- Toothpicks
- Small plates
- Optional: Christmas cookie cutters for cheese cutouts or cutting a shape at the top of Brie cheese.
How to Make Meat Roses
What You Will Need to Make a Meat Rose
- 8 oz package thinly sliced, large round cut, dry-aged meats such as salami or pepperoni
- You will need 11-20 slices of meat for a larger rose.
- You will use 8-16 slices of meat for a smaller rose.
- White wine glass or a drinking glass, around 3 inches in diameter (for large rose)
- Narrow Champagne or shot glass, approximately 2 inches in diameter (for smaller to medium rose)
Directions:
- Fold your first slice of meat on the lip of the glass, half in, half out of the glass.
- Next, place your second slice over the glass the same way, slightly overlapping the first piece and covering about ¼ to ½ of it.
- Continue overlapping the slices around the glass until you can no longer see through the middle of the rose. As long as the center is covered, you can continue building up the rose as much or as little as you like.
- Turn the glass upside down onto a clean surface and lift the glass off of the meat rose.
- These can be made and stored in the refrigerator until ready for use.
Cost of Making a Charcuterie Board
Figure on $8 – $12 per person when purchasing the ingredients for your board. Of course, that range depends on what you choose and if you make some ingredients instead of buying them.
Making a Christmas Wreath or Christmas Tree Charcuterie Board
Ready-made or premade items make for an easier, more hassle-free setup, so plan and premake any homemade items that take time the day or so before assembly. Things to make ahead include dips, roasted olives, candied nuts, etc.
Assembling your Charcuterie Board should take no more than 25-30 minutes.
- Make a wreath or Christmas tree charcuterie board by creating a border with rosemary springs. This will outline your shape and give you an idea of how much room you have for all your items. Add a piece of melba toast as the trunk of your charcuterie tree. We purchased our melba toast from Trader Joe’s.
- If using Brie or a similar cheese, cut a star shape, snowflake, or Christmas tree from the top of the cheese. Peel off the cut shape, which can be used as a tree star or decoration on your board. Fill in the space on the brie with jam or pomegranate seeds.
- Place any small bowls or containers inside the shape or on your board. Bowls can be filled with dips, jams, jellies, soft or crumbly cheeses, nuts, and olives. Think of these bowls as the ornaments on your charcuterie Christmas tree.
- Next, add bulky meats such as meat roses or thick sausages to the board.
- Then, add your brie, if using, and semi-hard and hard cheeses, filling in the spaces around the bowls and meats.
- Fill in empty spaces with all other items, such as fruits, crackers, sweets, nuts, etc. Continue filling the board until all the spaces are filled and covered.
- Readjust your rosemary sprigs around the border, garnish small opened areas with greenery, such as rosemary springs, or use candied cranberries or pomegranate seeds.
- You can assemble it up to an hour in advance, cover it, and keep it in the fridge until ready. See the discussion below on serving your Charcuterie Board.
Steps for Making a Wreath Charcuterie Board
Follow similar steps for making the wreath Charcuterie board.
Safely Serving Your Christmas Tree Charcuterie Board
While cheeses are best served at room temperature, your charcuterie board must be kept at room temperature for no more than two hours for health reasons.
Having a second board in the fridge or replacing the meat on your board after two hours with refrigerated meats is a great way to avoid health issues.
How to Transport Your Christmas Tree Charcuterie Board
It is easy to make and serve your charcuterie board in your home. However, it is a tad more difficult to transport an already-made board. Here are some tips to safely transport a charcuterie board:
- Choose a Secure Board or Tray: To help contain items, use a board with slightly raised edges or a tray. If your board is flat, consider covering it with parchment paper for easier cleanup.
- Wrap and Secure: Use plastic wrap or reusable beeswax wrap to cover the board snugly. This helps keep items from shifting, especially smaller items like nuts or olives. If you have taller items like meat roses, try tenting them with a bit of plastic wrap to avoid flattening.
- Stabilize with Foil or Paper Towels: Place small wads of foil or folded paper towels between items to fill gaps. These can help keep items like crackers or slices of fruit from moving around.
- Transport on a Stable Surface: Place the board on a flat, stable surface in the vehicle, such as the floor behind the front seat or in the trunk. Avoid putting it on a seat where it may tip.
- Consider Final Touches On-Site: If possible, transport certain delicate items (like crackers, bread, and herbs) separately and add them to the board at the venue. This prevents them from getting soggy or crushed.
Frequently Asked Questions
Plan on 2-3 ounces of meat and cheese per person if served as an appetizer. If it’s meant to be a main course, aim for 5-6 ounces per person. Here’s a quick breakdown:
Meats: Plan for 1-1.5 ounces of meat per person as an appetizer or 2-3 ounces as a main.
Cheeses: Aim for 1-1.5 ounces of cheese per person as an appetizer or 2-3 ounces as a main.
Additional items (fruits, nuts, crackers, sweets): For variety, include 1-2 ounces per person.
This allows a balanced amount of food per guest, ensuring everyone has enough to sample without overdoing quantity.
Keep a few spare items in the fridge, like extra meats or cheeses, and add them as needed. Rearrange items periodically to fill gaps, and spread out remaining pieces to keep the board looking abundant.
A large ceramic plate, marble slab, baking sheet, or wooden cutting board works great. Just ensure the surface is food-safe and sturdy enough for heavier items.
Absolutely! Fresh thyme, parsley, sage, or bay leaves work well for a holiday theme. Edible flowers, kale leaves, or even sprigs of pine (non-edible) can add visual appeal and a festive touch.
Opt for less-expensive cheeses and meats, like cheddar, gouda, or pepperoni. Include budget-friendly fillers, like seasonal fruits, crackers, and nuts. Buying bulk packs of cured meats and slicing them yourself can save money.
First off, separate and refrigerate all leftovers.
Consider using the leftover fruit or vegetables in a salad or smoothie.
Make sandwiches with leftover meat slices.
My favorite way to use leftover cheese is to make Fromage Fort, which conveniently freezes very well.
Christmas Tree Charcuterie Board
Equipment
- Rosemary sprigs - 15-20
- Cookie cutters - Star, Christmas Tree
Ingredients
Meats – Pick 3-5 different preserved or dry-aged meats, such as:
- Dry aged salami
- Prosciutto
- Pepperoni
- Sopressata
- Capicola
Cheeses – Choose 3-5 cheeses picking an array of soft, fresh, semi-hard, hard, or blue, such as:
- Gorgonzola
- Gruyere
- Havarti
- Provolone
- Goat cheese
- Fresh mozzarella balls
- Brie
Salty – Pick an array of salty items such as:
- Marinated Olives
- Black or green olives
- Pistachios
- Cashews
- Marinated artichokes
- Heart of Palm
- Roasted almonds
- Toasted walnuts with Rosemary
- Assorted crakers
Sweet – Pick a few fruits and sweet treats to add to the board such as:
- Honey for drizzling
- Balsamic glaze
- Chocolate covered almonds
- Jams/Jelly fig conserve
- Sugared cranberries
- Apples sliced
- Pomegranate seeds
- Berries such as strawberries, raspberries or blackberries
- Grapes
- Candied Nuts
- Chocolates
Instructions
- Ready-made or premade items make for a simpler and hassle-free setup, so if you can, plan ahead and premake any homemade items that take time the day or so before assembly, such as dips, roasted olives, candied nuts, etc.
- If making a wreath or Christmas tree board, start by making a border with rosemary springs. This will serve as an outline for your shape and give you an idea for how much room you have for all your items.
- If using brie cheese, you can cut out a shape such as a star, snowflake, or Christmas tree on the top of the cheese. Peel out the cut shape, which can be used as a tree star or decoration on your board. Fill in the empty space on the brie with jam or pomegranate seeds.
- Place any small bowls or containers inside the shape or on your board. Bowls can be filled with items such as dips, jams, jellies, soft or crumbly cheeses, nuts, and olives, etc.
- Next, add the bulky meats such as the meat roses or thick sausages to the board as well.
- Then, add your cheeses, filling in the spaces around the bowls and meats.
- Next, fill in any empty spaces with all other items, such as your fruits, crackers, sweets, nuts, etc… Continue filling the board until all the spaces are filled and covered.
- Readjust your rosemary sprigs around the border and garnish small opened areas with your greenery such as rosemary springs or use candied cranberries or pomegranate seeds.
- You can assemble up to an hour in advance. Cover with plastic wrap and keep in the fridge until ready.
Notes
TIPS
- Offer 3-5 different meats- too many can be overwhelming, but a nice variety of 3 to 5 offers diversity and variation without making it too complicated. Varying the textures of the meats is also a good rule of thumb such as doing dry aged such as salami, wet aged such as prosciutto and a smoked sausage type. The average pre-packaged deli-style meat is 6-16 ounces.
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