Introduction

This Best Holiday Charcuterie Board is a festive and delicious way to impress your guests. Packed with a variety of cheeses, cured meats, fresh fruits, and crunchy nuts, it’s a beautiful centerpiece for any gathering. Simple to assemble and endlessly customizable, it brings together flavors and textures that celebrate the season.

A large wooden board is filled with assorted foods arranged in layers and groups: at the center top, a hexagon-shaped white cheese topped with red pomegranate seeds and green rosemary sprigs, surrounded on the right by thinly folded red salami slices, above which are square beige crackers. To the upper left of the cheese are two bunches of red grapes and a small round bowl with nuts soaked in a dark liquid and a small spoon. Below the cheese to the right are rolled pink prosciutto slices next to a bowl of green pickles. A large wedge of Comté cheese with a yellow rind sits in the lower middle, surrounded by mixed nuts and dried apricots. To its lower left is a wedge of cheese with a purple berry pattern, bordered by a small bunch of blueberries and more red grapes. Around the board’s edges are clusters of crackers in various shapes: light rectangular, elongated with seeds, and dark nut-studded. Small bowls with green olives and more nuts are spread near the top left side. Around the board, fresh orange tangerines with green leaves, whole pomegranates, and pine branches add color to the scene, all set on a white marbled surface with a white empty plate visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ lb Comté cheese (sliced)

½ lb soft cheese (double cream truffle cheese)

¼ lb Hawes Wensleydale Cranberry (or cheddar cheese)

3 cured meats (prosciutto, salami, or truffle salami)

Grapes

1 apple (sliced)

½ cup blueberries

¼ pomegranates

Crackers (variety)

½ cup olives

½ cup cornichons

¼ cup marcona almonds

¼ cup hazelnuts (to serve with honey)

¼ cup honey (to drizzle on hazelnuts)

8 chocolates (your choice)

2 sprigs rosemary (for topping on cheese or board)

Instructions

Step 1: Assemble all the ingredients on a wood board, platter, or tray. Begin by placing the cheeses in a triangle shape at the center of the board. Arrange the cured meats around the cheeses for variety and balance.

Step 2: Place olives and cornichons in small bowls and set them on the board. Arrange grapes so they cascade off the edges for a natural look. Add nuts, tangerines, dried fruit, and berries near the cheeses, especially close to the cheddar or Wensleydale cranberry.

Step 3: Place hazelnuts in a bowl with honey for drizzling and position near the soft cheese or wherever desired. Garnish with rosemary sprigs and sprinkle pomegranate seeds over the brie or soft cheese for a fresh pop of color.

Step 4: Add crackers and any remaining nuts last, especially if preparing the board in advance, to keep them crisp. Fill any empty spaces with extra grapes or chocolates for fullness.

Step 5: Remove cheeses from the refrigerator 30 minutes to 1 hour before serving to bring out their full flavor and creamy texture.

Tips & Variations

Try including seasonal fruits such as pears or figs for added sweetness and variety.

Swap hazelnuts for pecans or walnuts if preferred, and pair with maple syrup instead of honey for a different flavor profile.

Add a mix of flavored crackers or breadsticks to complement the meats and cheeses.

Use fresh herbs like thyme or sage instead of rosemary for a different aromatic touch.

Storage

Store any leftovers covered tightly in the refrigerator for up to 2 days. Keep crackers and nuts separate at room temperature to maintain their crunch. When reheating cheeses, remove them from the fridge and let them come to room temperature before serving again. Fresh fruit is best consumed the same day to maintain freshness.

FAQs

Can I prepare the charcuterie board in advance?

Yes, you can assemble most of the board a few hours ahead. Add crackers, nuts, and delicate fruits just before serving to keep everything fresh and crisp.

What cheeses work best on a charcuterie board?

A mix of firm, soft, and blue cheeses offers great variety. In this recipe, Comté, a double cream truffle cheese, and a cranberry Wensleydale provide a nice balance of flavors and textures.