Happy December! This Christmas season has certainly been an adventure… but I guess that’s what moving across the country to New England will do to you! I love decorating for Christmas, in fact I look forward to it all year, but this Christmas our home is stuffed with moving boxes. So I’m ignoring the moving boxes and instead trying to find small festive ways to celebrate the season. It’s a Christmas charcuterie board to the rescue!
Charcuterie boards are just so fun aren’t they? They’re fun to make and definitely fun to eat! This festive Christmas tree charcuterie board is the perfect way to add holiday cheer, and it couldn’t be easier!
For the basics you’ll need a large rectangle serving board, I used this one here. I love the warmth of a wooden serving board but you can also use a cookie sheet or a large platter. To make the star I used a star shaped cookie cutter, but if you have some wicked knife skills you could cut it by hand. Or skip the star and garnish the top with extra rosemary and treats.
I love the endless possibilities when creating a charcuterie board, it’s perfect for entertaining because it can be assembled in advance. Then just pop open some wine and you’ve got an instant party! To have the most satisfying charcuterie board it’s all about the balance of flavors. Below I’m giving you some food tips for layering your own perfect Christmas tree charcuterie board!
THE LAYERS
MEATS
- Pepperoni
- Salami
- Prosciutto
- Summer sausage
- Cubed ham
- Sliced deli meat
CHEESES
- Cheddar cheese
- Pepper jack
- Colbyjack Cheese
- Smoked gouda
- Havarti cheese
- Parmesian cheese
- Brie
- Blue cheese
- Feta cubes
FRUITS
- Blueberries
- Strawberries
- Raspberries
- Blackberries
- Grapes
- Dried Fruits
CARBS
- Pretzels
- Pretzel sticks
- Bread
- Crackers
EXTRAS
- Baby gherkins
- Olives
- Pepper drops
- Nuts
- Baby carrots
- Small cookies
- Rosemary and other fresh herbs
- Jam
- Honey
- Mustard
Get creative and have fun, the possibilities are endless! Looking for more Christmas inspo? Check out my holidays category.