Christmas Charcuterie Board Recipe and How-to
6-8 people as an appetizerThis recipe is specifically for both the rectangle and round boards as pictured here.
Ingredients
Cheeses
- 1 wheel Brie or other soft, bloomy-rind cheese
- 1 wedge Manchego cheese or other semi-firm sheep's milk cheese
- 1 wedge Champagne cheddar with green wax rind (not edible)
- 1 block Sage Derby (marbled green cheese)
- 1 wedge gouda or other cheese with red rind
Charcuterie
- 16 ounces various charcuterie
Charcuterie Accompaniments - Fruit
- 1 cup raspberries
- 1 cup strawberries
- 1 blood orange sliced
- 1 apple cored and sliced
- 1 green Bartlett pear cored and sliced
- ½ pomegranate broken into 2-inch pieces
- 1 small bunch red grapes
- 1 small cluster green grapes
- 2 kiwi sliced
Charcuterie Accompaniments - Vegetables
- 4-6 mini red and green bell peppers
- 1 cup cherry tomatoes
- 1 cup round red radishes
- 1 Persian cucumber sliced
- 1 cup snap peas
Charcuterie Accompaniments
- ½ cup sweet drop peppers
- 1 cup Castelveltrano olives
- 2 cups nuts like Marcona almonds and cashews
- crackers
- fresh rosemary for garnish
Instructions
- Prep Brie or other soft-bloomy-rind with cut-out shape, and place on board. Place Champagne cheddar on board and break apart into pieces and pile inside the rind. Cut Sage Derby into cubes and create pile on board. Slice and arrange remaining cheeses on board.
- Shape charcuterie into ruffles or layers and place on board.
- Arrange remaining ingredients on board. If crackers fit on the board, add them, otherwise serve crackers alongside board.
- Garnish with fresh rosemary sprigs and small cut-out shapes from cheeses.
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