Holiday Charcuterie Board

December 11, 2020

A charcuterie board spread, perfectly festive for the holiday season!  

Happy Friday, sweet friends! I can't believe we are just two weeks away from Christmas, but I am also not surprised at how quickly December is passing by. We are trying to soak in all of the holiday goodness to be had - enjoying traditions and making new ones. One thing that has become a 'thing' in our home over the last couple of years are holiday charcuterie boards. It's not just a fun way to bring in seasonal and holiday elements on your menu, but it's a great way to get a little food on your belly without spoiling a big holiday meal. 

Truly, it's just a lot of fun to put together and share! If you haven't given a charcuterie board a try, I think this might be the holiday season to do it! Sharing this board today gives you plenty of time to plan your own! You can read my go-to list of foods to include from this blog post. Then add food and little touches to bring the holiday aspect onto your board - like a festive ribbon tied around the handle!

I love serving a charcuterie board on Christmas Eve and Christmas Day. There's practically no prep work, and it's easy. You can get enough food items to make two boards, using the leftovers on the second day, adding one or two new items to replace food you might have run out of on the first day. Now let's break down what all I used to create this board! 

  • What You'll Need
    • Water crackers (a thin cracker)
    • Honey roasted almonds
    • Salted almonds
    • Pickled okra
    • Uncured Genoa salami 
    • Vermont cheddar cheese
    • Bosc pear, sliced
    • Red grape, leave attached as a bushel
    • Pomegranate arils
    • Turkish apricots
    • Miniature chocolate caramels
    • Apple Butter
    • Fig Spread
    • Walnut Sage Pomegranate-Jeweled Cheeseball (recipe below)
    • Festive sparkling drinks!

    • Walnut Sage Pomegranate-Jeweled Cheeseball
      • What You'll Need
        • 1 cup shredded Vermont cheddar
        • 12 sage leaves
        • 2 TBSP butter
        • 4 oz mascarpone
        • 8 oz cream cheese, softened
        • 1/2 cup walnuts
        • 1/4 TSP salt
        • 1/4 TSP black pepper
        • 1 cup pomegranate arils 
      • What You'll Do
        • Heat a skillet to melt the butter. Once melted and sizzling, add the sage leave and cook until crispy, flipping occasionally. Remove and set on a paper towel to dry. 
        • In a bowl, combine softened cream cheese, mascarpone, and the shredded Vermont cheddar. Using a mixer, cream together until well combined.
        • Crumble the sage leaves into the cheese mixture, adding the walnuts, salt, and pepper next. Mix together.
        • Mold the mixture into a ball and wrap in plastic wrap to store in the fridge for at least 30 minutes before serving.
        • When ready to serve the cheeseball, roll the ball in the pomegranate arils. You will have to hand place arils as well. 

**If you make the cheeseball the night before, do not put the arils on yet. Instead, pull the cheeseball out about 30 minutes before serving to let it come to room temperature, then add the arils.