Learn how to create the perfect Holiday Charcuterie Board in just four simple steps. Assemble a beautiful and elegant spread with fresh fruits, cheeses and fresh herbs.
Step 1: Choose your Cheeses
My method of attack is to choose two or three cheeses of varying types:
- Aged: Havarti, Sharp Cheddar, Parmesan
- Soft: Brie, Chevre
- Blue: Camembert, Blue Cheese, Roquefort
- Firm: Mimolette, Manchego
For this holiday charcuterie board, I chose a creamy brie and a cranberry flecked Wensleydale. I loved how the flecks of red complimented my holiday theme.
Step 2: Add your Accompaniments
Crackers or Bread. I love to serve up my cheeses with some artisanal crackers or a sliced up baguette.
Fruit. Grab whatever looks great from your local market. During the fall/winter season, you’ll find some spectacular pears, apples, pomegranates and grapes. Also feel free to use dried fruit, like figs or apricots.
Charcuterie. I found lots of yummy charcuterie from Les Trois Petits Cochons:
- Sliced Saucisson Sec
- Smoked Duck Breast
- Wild Boar Pâté
- Organic Pâté aux Pommes et Cidre
- Rillettes de Canard
Olives. Head to the olive bar at your local market and take your pick – Kalamata and Castelvetrano olives are two of my favorites. I also found some olive tapenade which I added to my charcuterie board.
Nuts. Walnuts, hazelnuts, pistachios, Marcona almonds, even candied nuts.
Mustard. I love to assemble a mini-sandwich of sorts with the smoked duck breast and a bit of mustard on a top of a cracker.
Step 3: Garnish for the Season
Since this was a holiday charcuterie board, I used a lot of red tones – Red grapes, red apples, pomegranate… I say just grab a big board or platter and start arranging. I like to place my cheeses first and then I’ll add some greenery like fresh herbs (I used sage here). Slice up some of the fruit and arrange it on your platter along with the charcuterie, small dishes of olives, and your mustard. Be sure to have separate serving utensils for each of the cheeses and spreads, as well as a small dish for olive pits.
Step 4: Open the Wine
Choose two or three different types of wine, based on the number of cheeses you choose. Some of my favorite wines for pairing with cheese and charcuterie are Cabernet Sauvignon, Zinfandel, Pinot Noir, Merlot, Chardonnay and Sauvignon Blanc.
Enjoy! One of the key benefits to serving a holiday charcuterie board is that all your work can be done ahead of time, leaving you free to spend time with your guests.
Looking for more charcuterie board inspiration? Be sure to check out these posts too:
I teamed up with Trois Petits Cochons to bring you this post. As always, all opinions are my own.