Christmas is all about delicious food and festive cheer, and what better way to add a touch of creativity to your table than with a Santa Charcuterie Board? This fun and tasty board combines all the holiday flavors we love—cheeses, meats, fruits, and nuts—assembled to look like a jolly Santa Claus! It’s perfect for holiday parties or a cozy Christmas movie night with your family.

Creating this board is not just about the delicious food; it’s a playful experience. The best part is that it’s incredibly customizable. Whether you want to keep things simple or go all out, you can arrange Santa’s face, beard, and hat with a variety of ingredients to suit your taste. Plus, it’s a fantastic conversation piece for your Christmas table. Let’s jump into how to create your very own Santa-themed charcuterie board.

How to Create Santa Charcuterie Board

Ingredients you’ll need for this recipe

Brie cheese
1 olive
1 dried cherry
Cheese braid or string cheese
Mini mozzarella balls
Cherry tomatoes and strawberries
Parma ham
Salami
Crackers
Grapes
Nuts

Step by Step Guide

1. Using a small snowflake cookie cutter, press down on the red wax of the Babybel cheese to create an imprint. Then, cut out larger snowflakes from the hard cheese.

2. For the cheese braid, untie the knot and separate it into strands. Place the cheese in a bowl and pour boiling water over it to soften. While the strands are still warm, braid them to form Santa’s hat, cut some into 5 ½ inch strips for the mustache, and roll the rest into a ball for the pom-pom.

3. Remove the white rind from the brie and place it in the center of the board. Use olive slices to create Santa’s eyes and the cheese braid to form the brim of his hat. Fold the ham in half and arrange it in a fan shape. Use cherry tomatoes to make the hat and top it off with a pom-pom made from string cheese.

4. Shape the salami into a rose and position it on the board. Lay the remaining salami on top of the ham. To the right, line the board with cabanos. Fill the top section with green and dark grapes, and arrange the crackers around them.

5. Place Santa’s mustache and beard on the board, and add a red cherry for his nose. Complete the presentation with Babybel cheeses and nuts, and sprinkle cheese snowflakes around. Your festive Christmas board is ready to serve—get ready for all the compliments!

And there you have it! Now that your Santa Charcuterie Board is complete, it’s time to gather your loved ones and enjoy this delightful holiday creation!

This board is sure to bring smiles and tasty bites to your Christmas celebrations. Happy holidays, and enjoy every delicious moment!

Ingredients

Brie cheese
1 olive
1 dried cherry
Cheese braid or string cheese
Mini mozzarella balls
Cherry tomatoes and strawberries
Parma ham
Salami
Crackers
Grapes
Nuts

Instructions

Using a small snowflake cookie cutter, press down on the red wax of the Babybel cheese to create an imprint. Then, cut out larger snowflakes from the hard cheese.
For the cheese braid, untie the knot and separate it into strands. Place the cheese in a bowl and pour boiling water over it to soften. While the strands are still warm, braid them to form Santa's hat, cut some into 5 ½ inch strips for the mustache, and roll the rest into a ball for the pom-pom.
Remove the white rind from the brie and place it in the center of the board. Use olive slices to create Santa's eyes and the cheese braid to form the brim of his hat. Fold the ham in half and arrange it in a fan shape. Use cherry tomatoes to make the hat and top it off with a pom-pom made from string cheese.
Shape the salami into a rose and position it on the board. Lay the remaining salami on top of the ham. To the right, line the board with cabanos. Fill the top section with green and dark grapes, and arrange the crackers around them.
Place Santa's mustache and beard on the board, and add a red cherry for his nose. Complete the presentation with Babybel cheeses and nuts, and sprinkle cheese snowflakes around. Your festive Christmas board is ready to serve—get ready for all the compliments!

Author: carlycampbell