Christmas Charcuterie Board

5 from 4 votes

Easy Christmas charcuterie board made with cured meats, cheeses, nuts, jam, crackers, and seasonal ingredients. It's the perfect sweet and savory appetizer for every holiday gathering.

Prep Time30

Total Time30

Course: Appetizer, Snacks

Cuisine: American, Italian

Servings: servings

Calories: 759kcal

Author: Traci

Equipment

charcuterie board – any shape
cheese accessories set optional
cheese knives optional
party toothpicks or plain toothpicks
small spoons optional
small bowls recommended for non-dry items
small plates and napkins for serving

Ingredients

Cheeses

8 ounces White Cheddar Cheese or other hard cheese, cubed
4 ounces Brie Cheese or other soft-rind cheese
8 ounces Marinated Mozzarella Balls

Cured meats

8 ounces Italian Dry Salami thinly sliced
6 ounces Prosciutto Di Parma thinly sliced

Bread and crackers

10 ounces Bagel Chips
8 ounces Water Crackers or other variety

Fruit

1 large Apple sliced
⅓ pound Grapes cut into small bunches

Nuts

½ cup Candied Almonds
½ cup Candied Walnuts

Holiday-themed ingredients

1 cup Sugared Cranberries
½ cup Dried Figs
½ cup Fig Jam or other variety
⅓ cup Pomegranate Arils gor garnish
Fresh Rosemary for garnish

Instructions

Visit the step-by-step photo instructions in the blog post above for visuals of how easy it is to create this board.
Arrange CHEESES and BOWL INGREDIENTS on the board.
Add SALAMI (rose-optional) and ribbon-folded PROSCIUTTO to the board, adjusting other items as needed.
Arrange FRESH FRUIT in a few places on the board.
Fill in the empty spaces with CHIPS and CRACKERS, followed by DRIED FIGS, WALNUTS, and ALMONDS.
Place FRESH ROSEMARY around the board and scatter POMEGRANATE ARILS as a final garnish.
Add serving utensils to the board and serve.
Pro tip: Allow cheeses to rest at room temperature about 30 minutes before serving to bring out their full flavor.

Notes

Feel free to follow this recipe card, along with my board design. Or, use the ingredient amounts as a reference to build your board. I'm happy to answer your questions in the comments section below.

Nutrition