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Holiday charcuterie board with Brie, grapes, crackers, olives, blackberries, and sliced meats arranged around a central wheel of cheese on wood board
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Stunning wreath-shaped Christmas charcuterie board with premium cheeses, cured meats, and seasonal fruits. 38.8 grams of protein per serving with no cooking required.

Ingredients

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  • 1 (12-16 ounce) wheel Brie cheese, whole, room temperature
  • 8 ounces goat cheese log, plain or herbed
  • 8 ounces aged cheddar cheese, block
  • 4 ounces Manchego cheese, wedge
  • 6 ounces prosciutto, thin slices
  • 6 ounces soppressata or dry salami, sliced
  • 6 ounces Genoa salami, sliced into rounds
  • 2 cups seedless red and green grapes, washed
  • 6 fresh figs, halved
  • 1 cup pomegranate arils
  • 1 cup fresh cranberries
  • 1 cup mixed olives, pitted
  • 1 cup cornichons or small pickles
  • 3/4 cup Marcona almonds, roasted and salted
  • 1/2 cup candied or spiced pecans
  • 1 small jar (8 ounces) honey
  • 1 small jar (4 ounces) fig jam
  • 1 small jar (4 ounces) whole grain mustard
  • 1 baguette, sliced
  • 2 cups assorted crackers and crostini
  • 1/2 cup dried apricots
  • 1/2 cup dried cherries or cranberries
  • 1 bunch fresh rosemary sprigs
  • 2–3 sprigs fresh thyme

Instructions

  1. Remove all cheeses from refrigeration 45-60 minutes before serving. Leave Brie wheel intact, slice goat cheese into medallions, cut cheddar into slices or cubes, slice Manchego into fans.
  2. Fold prosciutto into rosettes (secure with toothpicks if needed), fan soppressata slices, and roll or arrange Genoa salami rounds.
  3. Wash grapes and keep in clusters, halve figs, drain pomegranate arils, rinse cranberries. Toss cranberries with 1 tablespoon honey if too tart.
  4. Place three small bowls on serving board. Fill with honey, fig jam, and whole grain mustard. Position whole Brie near center as anchor.
  5. Arrange meats and cheese slices in loose circle around Brie, alternating colors and textures for visual appeal.
  6. Fill spaces with grape clusters, fig halves, pomegranate arils, cranberries, olives, and cornichons within easy reach.
  7. Distribute almonds and pecans throughout board, nestle dried apricots and cherries in gaps for color.
  8. Fan baguette slices on one side, arrange crackers and crostini on opposite side. Add spoons to bowls and spreader.
  9. Tuck rosemary sprigs under meats and cheeses for evergreen effect. Scatter pomegranate arils as ornaments, add fig halves as focal points.
  10. Just before serving, warm honey if thick and top Brie with fig jam or honey.

Notes

  • Room temperature cheese tastes significantly better than cold – don’t skip the 45-minute tempering time.
  • Use toothpicks to secure prosciutto rosettes if they won’t hold shape naturally.
  • Label strong cheeses for guests who may be sensitive to intense flavors.
  • Keep extra plates, napkins, and small trash bowl nearby for guest convenience.

Nutrition

Find it online: https://www.benefitiany.com/easy-christmas-charcuterie-board-recipe/