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Christmas Charcuterie (Board) Recipe
Ash Tyrrell

Christmas Charcuterie (Board) Recipe

I’ll admit: the first time I built this Christmas charcuterie board, I was a little nervous. But once I laid out the cheeses, meats, fruits, and garnishes, it came alive — so festive and fun. I love how it becomes the centerpiece of any holiday spread.
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Prep Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • ½ cup pomegranate seeds — bright red jewels that add pop and tartness
  • ⅔ cup fresh raspberries — delicate juicy, and festive
  • 4 strawberries halved — they bring that deeper red contrast
  • ½ cup pistachios in shell — green interior makes them ideal for the holiday palette
  • 2 oz aged cheddar cubed or sliced thick — a familiar favorite everyone loves
  • 2 oz Yorkshire Wensleydale or cranberry-speckled cheese, crumbled or cubed — gives that cranberry-cheese surprise
  • 8 oz Brie whole wheel — the star cheese for the centerpiece
  • 1 oz salami thinly sliced — fold or fan for visual texture
  • 1 oz soppressata thinly sliced — a spicy, salty bite
  • 0.5 oz prosciutto thinly sliced — delicate, silky, and elegant
  • 5 –6 artisan crisps e.g. tart cherry, cacao nib & almond — slightly sweet, with texture
  • 1 oz rosemary einkorn crackers or other thematic crackers — herbal note fits Christmas
  • 2 tablespoons red pepper jelly or jam e.g. fig, cherry — to top the brie with a sweet contrast
  • Fresh rosemary sprigs — for garnish scent, and green accent

Method
 

  1. I start by placing two small bowls (for jam, seeds, or candy) on the board, spaced apart. I use the brie (still in packaging) to plan the visual triangle of key focal points.
  2. I carefully slice off the top rind of the brie (about ¼ inch), smear a layer of red pepper jelly or jam on the exposed cheese, then use a holiday cookie cutter to cut a little snowflake or star shape from the removed top, and press it back on.
  3. I place the decorated brie near one of the containers. Then I nestle the cheddar and Wensleydale cheeses around the edges of the board. Next, I fan, fold, or roll the salami, soppressata, and prosciutto and arrange them around the cheeses.
  4. I fill in the spaces with raspberries, strawberries, pomegranate seeds, and pistachios. Then I tuck in artisan crisps and rosemary crackers. I scatter fresh rosemary sprigs around the outer rim to evoke a “wreath” effect.
  5. I inspect for any empty gaps and fill them with extra fruit or nuts. Finally, I place small cheese knives, forks, or tongs for guests to serve themselves.

Notes

  • Start prepping ingredients earlier (cut cheese, hull berries) so assembly is stress-free
  • Use parchment paper under the board to protect it from stains
  • Let cheese sit at room temperature 20–30 minutes before serving — flavors open up
  • Intermix textures: crunchy nuts, soft cheese, silky meat — that contrast is magic
  • Don’t overcrowd — leave tiny gaps so each item stands out