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Quick 20-Minute Holiday Charcuterie Board with Rosemary Christmas Trees

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A stunning holiday charcuterie board that comes together in just 20 minutes with simple grocery-store ingredients. The rosemary Christmas trees add a festive touch that makes it look like you spent hours on it.

Ingredients

Scale
  • 8 ounces aged cheddar, sliced into thin triangles
  • 8 ounces brie, left whole or cut into wedges
  • 6 ounces goat cheese log, sliced into rounds or left whole
  • 4 ounces blue cheese, crumbled or in a small wedge
  • 6 ounces prosciutto, thinly sliced and torn into ribbons
  • 6 ounces salami, sliced into thin rounds
  • 4 ounces capicola or your favorite cured ham, rolled into small cylinders
  • 1 cup mixed olives (green and kalamata, drained)
  • 1/2 cup cornichons or small pickles
  • 1/2 cup dried apricots or figs
  • 1/4 cup honey
  • 1/2 cup roasted salted almonds
  • 1/2 cup candied pecans
  • 1 small bunch red grapes, washed and left in small clusters
  • 1 small pomegranate, seeded (or 1/2 cup pre-seeded pomegranate arils)
  • 1 box of crackers (water crackers and a sturdy wheat cracker)
  • 1 baguette, sliced into thin rounds and lightly toasted
  • 6–8 fresh rosemary sprigs, about 6 inches long each
  • 1/2 cup fresh cranberries (or dried cranberries)
  • Wooden toothpicks or small skewers

Instructions

  1. Prepare the rosemary Christmas trees (5 minutes): Rinse the rosemary sprigs and pat them completely dry. Starting at the bottom of each sprig, thread a fresh cranberry onto a toothpick, then gently push the toothpick into the center of the rosemary sprig so the cranberry sits at the base like a tree trunk. Add a second cranberry at the top for a star. Repeat with all sprigs. Set aside on a paper towel.
  2. Slice the cheeses (3 minutes): Cut the cheddar into thin triangles or small cubes. Slice the brie into wedges if it’s a whole wheel, or leave a small wheel whole for visual interest. Slice the goat cheese log into rounds about 1/2 inch thick. Keep the blue cheese in a small wedge or crumble it into a small bowl.
  3. Prepare the meats (2 minutes): Tear the prosciutto into ribbons about 2 inches wide. Fold the salami slices into quarters or roll them into small cylinders. Roll the capicola slices into tight rolls.
  4. Arrange the board (8 minutes): Start by placing the small bowls of olives, honey, and cornichons on the board. Place the brie in a prominent spot, then arrange the other cheeses around it in small groups. Add the meats in folded piles near the cheeses. Fill in the gaps with grapes, pomegranate arils, dried apricots, and nuts. Nestle the rosemary Christmas trees throughout the board, spacing them evenly.
  5. Add the crackers and bread (2 minutes): Fan the crackers and baguette slices around the edges of the board, keeping them close to the cheeses they pair best with.
  6. Final touches (1 minute): Drizzle a little honey over the brie or goat cheese. Scatter a few extra cranberries and pomegranate arils around the board for color.

Notes

Take cheeses out of the fridge about 20 minutes before assembling for best flavor. For make-ahead, assemble everything except crackers and rosemary trees, cover loosely with plastic wrap, and refrigerate. Add crackers and trees just before serving. Leftovers should be stored separately: cheeses and meats wrapped tightly in wax paper or plastic wrap and refrigerated; crackers and bread in an airtight container at room temperature.

Nutrition

Keywords: holiday charcuterie board, Christmas appetizer, quick appetizer, no-cook appetizer, rosemary Christmas trees, cheese board, party platter

Find it online: https://ovenmila.com/quick-20-minute-holiday-charcuterie-board-with-rosemary-christmas-trees/