Description
Create a festive Holiday Tree Charcuterie Board that impresses your guests.
Ingredients
Scale
- 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
Instructions
- Arrange cheese sticks on bottom of a large cutting board, stacking on top of each other to create the “trunk.”
- Cut Gruyère into right triangles about 2 1/2″ to 3″ in length. Cut triangles into 1/4″-thick slices; you need 24 total.
- Take 4 slices and fan them out with the pointed ends facing the left edge of board. Repeat on the right edge. Repeat 4 more times facing different edges until you’ve created the outline of your tree.
- Arrange one salami round on board, then place another about halfway over it, overlapping slightly. Repeat, using 3 total for small roses, 5 total for medium, and 7 for large; you’ll be making 3 sets of 3, for a total of 9 roses.
- Fold all slices in half lengthwise so each round creates a half-moon shape.
- Tightly roll from one end to create the rose. Slightly press roll together to hold its shape.
- Gently press small star cutter on top of a brie round. Using a paring knife, help make cuts if needed, using the cookie cutter as a stencil.
- Using a small spoon, dollop a scant 1/4 tsp. in the center of the star. Using a toothpick, carefully spread jam to fill edges of star in an even layer.
- Cut a slice of prosciutto into thirds crosswise. Working one piece at a time, scrunch/pinch the piece from the bottom to let edges bunch up at the top.
- Repeat to create 3 sets total (using 18 slices of prosciutto total).
- Arrange 3 mini brie stars on the top corner of the Gruyère slices pointing right. Arrange remaining 3 stars on the bottom corner of the Gruyère slices facing left.
- Arrange a bunch of green grapes near the bottom of the top left Gruyère slices. Arrange another bunch on the bottom of middle-right Gruyère slices. Arrange the last bunch on the top corner of the bottom left Gruyère slices, creating a zigzag pattern.
- Starting from the top left cheese slices, arrange fanned-out flatbread crackers on their top right corner, then the mid-right, then the bottom left, using up the entire package.
- Starting near the top right group of cheese slices, arrange 1 small, 1 medium, and 1 large salami rose. Arrange the next set next to the left-center group of cheese, then the last near the bottom right group of cheese. Remove the toothpicks.
- Arrange a prosciutto bunch at the top-left of the tree next to the crackers. Arrange another under the mid-right brie star and next to the grapes. The last one should go left to the bottom right group of crackers and under the mid-left brie star.
- Arrange cheddar in the empty spots down the middle of the tree. Fill any empty spots with olives and nuts.
- Arrange rosemary sprigs to act as branches. Be sure to place 2 longer ones at the top to create an outline for the tree.
- Garnish with a few dried cranberries on the cheddar and Gruyère.
Notes
- Use a variety of cheeses for different flavors.
- Feel free to substitute ingredients based on preference.
- Assemble shortly before serving for best presentation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1/10 of board
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Holiday Tree Charcuterie Board, charcuterie board, festive appetizer