Quick and easy Christmas party charcuterie board
Hosting a Christmas get together and need something festive, fast, and crowd pleasing? This classic meat and cheese board comes together in about 15 minutes, looks gorgeous on the table, and is easy to graze without fuss.
Servings: 4 -6 people as an appetizer
Equipment
- 12 to 14 inch round or rectangle board or similar surface (30 to 35 cm)
- 2 - 3 small ramekins for jam and nuts
- 2 small cheese knives
- Paper towels, parchment paper
Ingredients
Cheeses, about 10 to 12 oz total (300 to 350 g)
- 1 small Brie wheel about 8 oz (225 g)
- 6 oz Gouda cubed, about 170 g
- 4 oz Blue Stilton crumbled, about 115 g
Cured meats, about 7 to 9 oz total (200 to 250 g)
- 4 oz Prosciutto about 115 g
- 4-5 oz Genoa salami about 115 to 140 g
Crackers, about 4-5 oz total (115-140g)
- Scalloped crackers
- Cheese crackers
Fruit and nuts
- 8-10 oz Green grapes 225 to 280 g, kept in small clusters
- 6-8 Dried figs about 5 oz (140 g)
- 2-3 oz Cashews (60 to 85 g)
- 2-3 oz Pistachios (60 to 85 g)
- 1/4 cup Fig jam (60 g)
Optional Christmas side touches:
- A few rosemary or thyme sprigs for aroma
- Small bowl of sugared cranberries on the side
Instructions
Prepare the cheeses
- Place the Brie wheel as the centerpiece. Lightly score the top in a crisscross pattern - it helps guests portion clean wedges.
- Tumble the Gouda cubes into a loose pile. Add a few triangle cuts for visual variety.
- Set the Stilton in one larger chunk with some crumbles beside it, this gives texture and keeps the aroma contained.
Assemble the cured meats
- Roll the prosciutto loosely so it does not tear. If slices are very thin, double them before rolling.
- Make a salami rose around a narrow glass. Chill the glass wrapped salami for 10 minutes, then slide the rose off and anchor it with two crackers so it stays upright.
Integrate dried fruits, nuts and jam
- Place dried figs in two spots, cut half into quarters and leave the rest whole for a pretty mix.
- Sprinkle toasted cashews and pistachios to fill any small gaps.
- Spoon fig jam into a ramekin. Stir in a squeeze of lemon if you want a lighter, less sweet finish. Add a tiny spoon to prevent over scooping.
Layer crackers
- Create two to three piles around the board so guests on either side can reach them.
- Keep crackers away from fruit and jam. Refill from a sealed backup so they stay crisp.
Add grapes
- Split the grapes into two small clusters for easy pulling and place them over the board for a refreshing palate cleanser.
Notes
Quick troubleshooting:
- Looks flat? Elevate a ramekin on a folded napkin and shift one grape cluster to the edge for height and movement.
- Gaps appear? Slide in extra nuts, a few folded prosciutto slices, or a handful of crackers.
- Cheese sweating? Dab gently with paper towel, then sprinkle a few chopped nuts for texture.
Ingredient swaps and variations
- Gluten free: Use gluten free crackers, confirm salami fillers.
- Vegetarian: Omit meats on the main board, offer marinated veggies or extra nuts in side bowls.
- Low carb: Skip crackers and figs for some guests, add cucumber rounds and olives in side bowls.
- Pregnancy friendly: Use pasteurized firm cheeses and avoid cured meats unless heated.
Pairing ideas
- Drinks: Dry Prosecco, light red like Pinot Noir, or a apple cider whiskey cocktail.
- Extras: Cornichons or olives served in a separate bowl for a bright, salty contrast.
Storage
- Refrigerate leftover cheese and meats in airtight containers for up to 3 days.
- Keep crackers sealed at room temperature.
- Grapes and figs hold best refrigerated and uncovered for a short time to avoid condensation.