How to Make a Festive Holiday Charcuterie Board
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How to Make a Festive Holiday Charcuterie Board
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Learn how to make a festive holiday charcuterie board! The perfect mix of cheeses, meats, and crackers to create an unforgettable appetizer for holiday parties.
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Ingredients
Charcuterie Meats
- 7 oz prosciutto thinly sliced
- 7 oz spicy salami sliced
Cheeses
- 11 oz manchego cheese
- 10 oz aged cheddar cheese
- 1 large brie wheel usually labeled for 'entertaining'
Fruit
- 12-16 satsuma oranges with leaves, to arrange into a wreath
- 6 fresh figs quartered
- 1 cup goldenberries rinsed thoroughly
- 1 pomegranate broken into pieces
- 2 persimmons sliced
Extras
- a handful of candied pecans
- a small bowl of cranberry sauce or fig jam
- Honeycomb or a small jar of honey for drizzling
- a variety of artisan crackers and sliced baguette
- sprigs of fresh rosemary and thyme for garnish
Instructions
Prep your Board
- Choose a large, flat board or platter. You may also use a large slate or a specially designed charcuterie board. Ensure it's clean and dry before starting your arrangement.
Create the Fruit Wreath
- Arrange the satsuma oranges in a circular wreath shape towards the edge of the board, ensuring some leaves are visible for a fresh, festive vibe.
Arrange the Cheeses
- Start by placing your cheeses on the board. Space them out to allow room for other items. Place the Brie on one side, Cheddar in another corner, and Manchego on the opposite side for space to put other ingredients for flavor and visual balance.
Place Extras
- Place small bowls of cranberry sauce or fig jam on the board. Add clusters of nuts near the cheeses to enhance texture and flavor. If using, place a piece of honeycomb centrally or a small jar of honey for drizzling.
Add the Meats
- Fold the prosciutto slices into elegant ribbons and fan them out near the Brie for a soft texture contrast. Roll or fold the salami slices and place them near the Cheddar for a robust flavor pairing.
Distribute the Fruits
- Scatter the fig quarters, goldenberries, pomegranate pieces, and persimmon slices around the board, filling gaps and adding color contrast.
Bread and Crackers
- Neatly arrange a selection of artisan crackers and slices of baguette around the board or on a separate plate.
Garnish
- Tuck sprigs of rosemary and thyme around the board to fill any small gaps and add a festive touch. Before serving, ensure all elements are accessible and that there’s a cheese knife for the Brie and a small spoon for the jam and honey.
Notes
- This recipe is simply to be able to replicate what I have done for this board, but I encourage you to swap out things you don't like or add things you love to this board. It's a guide, it doesn't have to be exactly the same.
Nutrition Information
Show Details
Serving
1 serving
Calories
388kcal
(19%)
Carbohydrates
20g
(7%)
Protein
18g
(36%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
71mg
(24%)
Sodium
686mg
(29%)
Potassium
478mg
(14%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1060IU
(21%)
Vitamin C
16mg
(18%)
Calcium
374mg
(37%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 388kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 71mg | 24% |
| Sodium | 686mg | 29% |
| Potassium | 478mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 16mg | 18% |
| Calcium | 374mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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