Christmas Charcuterie (Board) Recipe

Ben Carraoli

Christmas Charcuterie (Board) Recipe

I just finished putting together this christmas charcuterie (board) and I’m so excited to share how I made it. It honestly feels like I packaged up holiday cheer on a platter! I used my favorite combination of meats, cheeses, fruits, and garnishes to bring the season to life, and the whole thing came together effortlessly.

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Prep Time 20

Servings: 10

Ingredients Method Notes

Ingredients

300 g 10 oz salami — Pre-sliced salami works best because it folds nicely and offers a rich, savory flavor that balances well with mild cheeses.
300 g 10 oz coppa — This adds a delicate, slightly smoky note and enhances the texture variety on the board.
200 g 7 oz blue cheese (like Gorgonzola or Stilton) — A bold, tangy cheese creates a flavor contrast and pairs beautifully with sweet fruit.
100 g 3.5 oz brie — Soft and creamy, brie adds luxurious texture and is easy for guests to spread on crackers.
100 g 3.5 oz hard cheese (Gruyère, Havarti, Parmesan, or cheddar) — A firm cheese balances the softer textures and gives the board structure.
Green grapes — They bring a refreshing sweetness that cuts through the saltiness of the meat and cheese.
Fresh cherries — Their deep red color adds a festive touch and seasonal flavor.
Cornichons — These tiny pickles add tanginess and crunch a perfect counterpoint to rich charcuterie.
1 cup olives — Choose a mix of green and black olives for a briny burst that complements both meat and cheese.
Preserves or jam — Fig jam cranberry sauce, or orange marmalade bring just the right amount of sweetness to round out the savory flavors.
Crackers of your choice — Use a mix of seeded plain, and crispy crackers for a satisfying crunch and visual variety.
4 large bunches of fresh rosemary — Apart from adding a lovely aroma rosemary doubles as a festive green decoration that mimics Christmas garland.

Method

Start by placing the fresh rosemary sprigs in a loose wreath shape on your platter. This creates a vibrant, aromatic foundation that sets the tone for the whole board. It instantly gives a Christmas feel and frames your ingredients beautifully.
Cut or slice the cheeses as needed. Arrange soft cheeses like brie and blue cheese in different corners of the board. Slice the hard cheeses and place them next to the softer ones for contrast. Fold or roll your cured meats (salami and coppa) and fan them out around the cheeses for a balanced look.
Now, add your crackers and place small bowls of olives, pickles, and preserves in open spaces on the board. Fill gaps with grapes, cherries, and other fruit. I like to keep each type of item in clusters rather than scattered — it makes the board look abundant and professional.
Once everything’s placed, add extra rosemary or sage sprigs to fill any empty spots. This makes the board look lush and festive. Place cheese knives and small spoons for easy serving, and your Christmas Charcuterie Board is ready to impress.

Notes

I always take cheeses out of the fridge 30 minutes before serving — room temperature enhances their flavor and texture.
I cluster items together instead of spreading them thinly. It gives the board a fuller, more inviting look.
I combine textures — crunchy nuts, juicy fruit, creamy cheese — for balance in every bite.
I leave some space for bowls or dips; this keeps the board clean and organized.
I keep extra fruit and crackers nearby so I can refill the board during the party without disrupting the display.