Introduction

Create a festive and eye-catching centerpiece with this Christmas Tree Charcuterie Board. Combining various cheeses, meats, fruits, and crackers, it’s perfect for holiday gatherings and sure to impress your guests with its creative presentation.

A Christmas tree-shaped platter made of layers of food on a white marbled texture. The base is made of twisted breadsticks forming the trunk, above it is a layer of rosemary sprigs arranged to shape a tree. On top of the rosemary are slices of pale yellow cheese and clusters of green grapes placed at different points around the edges. There are folded slices of pink prosciutto and rolled slices of red salami shaped like roses spread evenly inside the tree. Square yellow cheese blocks and light brown wavy-edged crackers fill the middle area. Small green olives and crescent-shaped cashews are sprinkled throughout. Round white cheeses with red star jelly on top appear in several spots, adding color contrast. Near the bottom left, a woman's hand with red nail polish is holding one green grape. Two glasses with a light drink and a small white bowl filled with dried red cranberries are seen in the top corners. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 to 6 cheddar cheese sticks, halved
1 (6-oz.) block of Gruyère
7 to 8 oz. cold salami rounds (about 2″ in diameter)
6 mini rounds brie
1 1/2 tsp. (or more) sour cherry jam
1 (4-oz.) pkg. prosciutto slices
1 (4-oz.) box sourdough flatbread bites
8 oz. white cheddar, cut into 1″ cubes
Green grapes, rosemary sprigs, honey-roasted cashews, Castelvetralo olives, and dried cranberries, for decorating
A 1 1/4″ to 1 1/2″ star cookie cutter
Toothpicks

Instructions

Step 1: Arrange the halved cheddar cheese sticks at the bottom of a large cutting board, stacking them to create the “trunk” of the tree.
Step 2: Cut the Gruyère into right triangles about 2 1/2″ to 3″ long, then slice each triangle into 1/4″-thick pieces to get 24 slices total.
Step 3: Fan out 4 Gruyère slices with pointed ends facing the left edge of the board. Repeat this on the right edge and four more times facing different edges until the tree outline is complete.
Step 4: Arrange one salami round on the board, then overlap another halfway on top. Use 3 slices for small roses, 5 for medium, and 7 for large. Make three sets of 3 roses, totaling 9 roses.
Step 5: Fold each salami slice in half lengthwise to create a half-moon shape.
Step 6: Roll each folded slice tightly from one end to form a rose, pressing gently to keep its shape. Use a toothpick to hold the rose together; remove it once the board is mostly assembled.
Step 7: Press the star cookie cutter onto each mini brie round, and use a paring knife to cut around the star as a stencil. Peel the rind carefully to reveal a star-shaped indentation without damaging the cheese.
Step 8: Dollop about 1/4 tsp. of sour cherry jam in the center of each brie star and spread gently with a toothpick to fill the star evenly. Add more jam if needed, avoiding large chunks.
Step 9: Cut prosciutto slices into thirds crosswise. Scrunch or pinch each piece from the bottom so edges bunch at the top. Form six bunches, then pinch them together to form one larger set. Repeat to create three sets total.
Step 10: Arrange 3 mini brie stars at the top corner of the Gruyère slices facing right, and the remaining 3 stars at the bottom corner facing left.
Step 11: Place bunches of green grapes near the Gruyère slices in a zigzag pattern: bottom of top-left, bottom of middle-right, and top corner of bottom-left Gruyère groups.
Step 12: Fan out 8 to 10 flatbread crackers on the top right corner of the top-left Gruyère slices, then the mid-right and bottom-left groups, using the entire package.
Step 13: Near the top-right cheese group, arrange plates of one small, one medium, and one large salami rose. Repeat next to the left-center and bottom-right cheese groups. Remove toothpicks afterwards.
Step 14: Place prosciutto bunches at the top-left near crackers, under the mid-right brie star beside grapes, and left to the bottom-right crackers under the mid-left brie star.
Step 15: Fill empty spaces down the middle of the tree with white cheddar cubes, and use olives and cashews to fill any remaining gaps.
Step 16: Add rosemary sprigs as branches, placing two longer ones at the top to outline the tree shape.
Step 17: Garnish with dried cranberries scattered across the cheddar and Gruyère for a festive touch.

Tips & Variations

Keep the mini brie rounds cold before cutting stars to prevent them from smushing.
Substitute sour cherry jam with cranberry sauce or fig jam for a different flavor.
Use other meats like pepperoni or capicola if salami isn’t available.
Add fresh herbs like thyme or sage alongside rosemary for more aromatic greenery.
Swap out sourdough crackers for your favorite flatbread or crostini.

Storage

Store the charcuterie board components separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep fresh textures and flavors. If leftovers remain, cover tightly and reheat flatbread if desired; cheeses and meats are best served cold or at room temperature.

How to Serve

The image shows a Christmas tree-shaped charcuterie board on a white marbled surface, made up of several layers. The base layer consists of green rosemary sprigs arranged along the edges, creating the tree shape. Above this, there are wedge-shaped slices of a pale yellow cheese fanned out on the upper left, right, and bottom edges. Scattered in the middle are light brown crackers with zigzag edges, topped with cubes of a creamy white-yellow cheese and small pieces of dark red dried cranberries. Clusters of green seedless grapes are placed in three areas—left middle, bottom left, and right middle—adding a fresh look. Rolled thin slices of reddish-pink salami form rose shapes, placed symmetrically across the tree. Creamy white rounds of cheese with red star shapes on top are spread evenly. There are folded slices of pinkish prosciutto and handfuls of light brown cashew nuts filling gaps in the middle and lower sections. Near the right side, green olives with pits and pimentos add color and texture. The arrangement is neat and festive, highlighting natural colors and shapes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this charcuterie board ahead of time?

Yes, you can prepare most components a day in advance, but it’s best to assemble the board shortly before serving to maintain fresh appearance and texture, especially for the crackers and fresh herbs.

What can I use if I don’t have a star-shaped cookie cutter?

If you don’t have a star cutter, you can use a small knife to carefully carve a star shape freehand or use any other festive shape cutter you have for a similar effect.