Description

A stunning Christmas tree-shaped charcuterie board with a fragrant herb wreath base, featuring an assortment of meats, cheeses, fruits, nuts, and accompaniments. Perfect for holiday gatherings, this appetizer is as delicious as it is beautiful.

Ingredients

Scale

6 to 8 long fresh rosemary sprigs
10 to 12 fresh thyme sprigs
6 fresh bay leaves or sage leaves (optional)
6 to 8 ounces prosciutto, thinly sliced
6 to 8 ounces peppered or genoa salami
4 ounces soppressata or capicola
6 ounces aged cheddar, cut into small triangles or cubes
4 ounces herbed goat cheese
6 ounces brie or camembert, in a wedge
4 ounces manchego or gouda, cut into thin wedges or small cubes
8 to 10 ounces crackers and crostini (mix of plain and flavored)
Fresh fruit: red grapes, pomegranate seeds, sliced apple or pear
Dried fruit: dried apricots, figs, or dates
Roasted almonds, pecans, or walnuts (about 1 cup)
1/2 cup olives (such as Castelvetrano)
1/2 cup cornichons
1/4 cup honey or fig jam

Instructions

Prepare your board: Place a large wooden cutting board or serving platter (at least 18 inches long) on a flat surface. If using a baking sheet, line it with parchment paper.
Build the herb wreath base: Lay down a triangle shape using the fresh rosemary sprigs, with the base at the bottom and point at the top. Overlap the sprigs slightly to create a dense, green bed about 2 to 3 inches thick. Fill in gaps with thyme sprigs and any bay or sage leaves.
Place the star or top decoration: At the very top of the triangle, place a small star-shaped cookie cutter, a starfruit slice, or a small wedge of cheese cut into a star shape (optional).
Arrange the cheeses: Place the herbed goat cheese in a small bowl or directly on the herb bed near the center. Arrange the brie wedge, cheddar cubes, and manchego slices in clusters along the tree shape, spacing them out for visual variety.
Add the meats: Fold or roll the prosciutto slices into loose ribbons and tuck them between the cheese clusters. Fold the salami slices into quarters or roll them into small roses and place them around the tree.
Fill in with fruit and nuts: Scatter red grapes, pomegranate seeds, dried apricots, and nuts in the empty spaces between the cheese and meat.
Add the accompaniments: Place small bowls of honey, fig jam, olives, and cornichons around the base of the tree or tuck them into the herb bed.
Finish with crackers: Arrange crackers and crostini around the perimeter of the board, fanning them out in small clusters. Leave some crackers directly on the herb bed for a rustic look.
Garnish and serve: Sprinkle extra pomegranate seeds and fresh thyme leaves over the top. Drizzle a little honey over the goat cheese or brie. Serve immediately, or refrigerate for up to an hour before serving. Let sit at room temperature for 15 minutes before serving.

Notes

Prep all components the night before for easy assembly. Use room temperature ingredients for best flavor. Layer herbs generously as they shrink over time. Place crackers on parchment or lettuce leaves to prevent sogginess. Make extra crackers and nuts as people tend to eat more than expected.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 serving (based on
Calories: 350450
Sugar: 812
Sodium: 8001200
Fat: 2535
Saturated Fat: 1015
Carbohydrates: 1525
Fiber: 24
Protein: 1520

Keywords: Christmas tree charcuterie board, herb wreath, holiday appetizer, charcuterie board, Christmas appetizer, easy appetizer, party platter