I styled a Wreath Shaped Charcuterie Board that tucks playful surprises among cheeses and fruits to spark curiosity at any holiday table.

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I made a Wreath Shaped Charcuterie Board last December and I still catch myself staring at the pictures. A wheel of Brie anchors the scene and prosciutto adds that salty, whisper-y contrast that makes people curious, like theyre trying to solve a tiny holiday puzzle.

It never looks museum perfect; sometimes something slips or a guest pokes it too soon, and honestly those little flaws make folks lean in more. Guests ask where i found it, others just reach with a little grin.

I cant promise it wont disappear fast but it always starts conversations.

Ingredients

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Brie: creamy, soft, rich in fat and protein, melts, kinda indulgent.
Goat cheese: tangy, bright, adds protein, fewer calories, spreads on crackers.
Aged cheddar: sharp, savory, high in calcium and protein, great with apples.
Prosciutto: paper thin salty pork, mostly fat and protein, pairs with melon.
Grapes: juicy, sweet, give fiber and vitamin C, balance rich meats and cheeses.
Figs: honeyed, chewy, natural sugars and fiber, goes great with blue cheeses.
Pomegranate arils: tart pops, antioxidants and vitamin C, add festive ruby color.
Honey: sticky, sweet, mostly sugar, great drizzle for cheese, adds shine.
Marcona almonds: buttery crunch, healthy fats and protein, salty, perfect nibble.

Ingredient Quantities

1 12 to 16 ounce wheel Brie, whole, room temp

8 ounces goat cheese log, plain or herbed

8 ounces aged cheddar, block

4 ounces Manchego, 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 honey, about 8 ounces

1 small jar fig jam, about 4 ounces

1 small jar whole grain mustard, about 4 ounces

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 for garnish

2 to 3 sprigs fresh thyme or optional fresh herbs for color

How to Make this

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1. Take the cheeses out early so they reach room temp: leave the 12–16 oz wheel Brie whole, slice the 8 oz goat cheese log into medallions, cut the 8 oz aged cheddar into thin slices or cubes, and slice the 4 oz Manchego into fans. Tip: room temp cheese tastes way better so don’t rush this.

2. Prep the meats: loosely fold 6 oz prosciutto into rosettes, stack and fan 6 oz soppressata or dry salami, and make neat rounds or little rolls from 6 oz Genoa salami. Use toothpicks for the prosciutto rosettes if they wont hold.

3. Wash and prep fruit: keep 2 cups seedless red and green grapes on small stems or make little clusters, halve 6 fresh figs, drain 1 cup pomegranate arils, and rinse 1 cup fresh cranberries. If the cranberries are too tart toss them with 1 Tbsp honey and let sit 5–10 minutes to mellow.

4. Put small bowls on the board for the wet stuff: pour about 8 oz honey into one bowl, 4 oz fig jam into another, and 4 oz whole grain mustard into a third. Place the whole Brie near the center so it anchors the wreath.

5. Lay out a wreath shape: arrange rolled meats, cheese slices and goat medallions in a loose circle around the Brie, alternating colors and textures so it reads like a wreath. Keep some space for fruit clusters and bowls.

6. Fill gaps with fruit and pickles: tuck grape clusters, fig halves, pomegranate arils, the honeyed cranberries, 1 cup mixed olives, and 1 cup cornichons into empty spaces so every bite is reachable.

7. Scatter the nuts and dried fruit: sprinkle 3/4 cup Marcona almonds and 1/2 cup candied or spiced pecans around the board, and nestle 1/2 cup dried apricots plus 1/2 cup dried cherries or cranberries in small piles for color and chew.

8. Add bread and crackers: fan sliced baguette around one side and pile 2 cups assorted crackers and crostini on the other side so guests can choose. Place spoons in the honey and jam bowl and a small spreader for the goat cheese and mustard.

9. Garnish for the wreath look: tuck 1 bunch fresh rosemary sprigs and 2–3 sprigs fresh thyme under meats and cheeses to create the evergreen effect, scatter extra pomegranate arils on top for “ornaments” and add a few extra fig halves as focal points.

10. Final hacks and serving: label any strong cheeses, give folks small plates and knives, warm the honey a few seconds in the microwave if it’s too thick, and remember to top the Brie with a spoonful of fig jam or honey right before serving. Enjoy, and expect happy chaos around the board.

Equipment Needed

1. Large serving board or platter big enough for a wreath, wood, marble or slate
2. Cutting board for prepping cheeses, meats and fruit
3. Paring knife for figs and neat cheese medallions
4. Serrated bread knife for slicing baguette
5. Set of cheese knives plus a small spreader for goat cheese and mustard
6. Three small bowls and three small spoons for honey, fig jam and mustard
7. Toothpicks and small tongs for prosciutto rosettes and placing little bits
8. Microwave safe bowl or small saucepan to warm honey briefly if needed

FAQ

How far ahead can I prep this board? You can do most of the work a day ahead, slice the salami and prosciutto, pre-slice the harder cheeses and store them airtight, wash and chill grapes, keep nuts in a sealed container. Don't cut fresh figs until the last minute, and hold off on assembling the full board until 30 to 60 minutes before guests arrive so cheeses warm up and taste their best.

How should I arrange everything so it looks festive? Start by placing the cheeses spaced around the board, add small bowls for olives, cornichons, honey and jam, then tuck meats in folds or rolls, fan sliced cheeses, scatter fruits and nuts to fill gaps, and finish with rosemary sprigs for color. Use different heights, textures and colors, but don't over think it, imperfections make it look lived in and cozy.

How many people does this feed? With the amounts listed, plan on about 12 to 16 people as an appetizer spread, or 6 to 8 if it's the main course. It depends on how hungry folks are and what else you serve.

What knives and tools should I have on hand? Have a soft spreader for goat cheese, a small steak or cheese knife for Brie, a firm knife for cheddar and Manchego, little spoons for jam and honey, toothpicks or cocktail forks, and a few small bowls or ramekins. Labels or index cards help guests know what they're eating.

Any good substitutions for vegetarians or allergies? For a vegetarian board skip cured meats and add marinated artichokes, roasted peppers, grilled mushrooms or smoked tofu. For nut allergies leave out the nuts and add extra crackers or roasted chickpeas. Use dairy free cheeses and gluten free crackers if needed, and try to keep allergens separated to avoid cross contact.

How long will leftovers keep? Wrap leftovers tightly and refrigerate; most cheeses and cured meats will be fine for 3 to 4 days, olives and pickles a bit longer. Fresh fruit like figs and grapes get soggy sooner so eat those within a day. When serving again, let cheeses sit at room temp for 30 to 60 minutes so they taste their best.

Christmas Charcuterie Board Recipe Substitutions and Variations

Brie wheel: Camembert, a triple cream brie (extra gooey), or a cashew-based vegan brie if you’re dairy free.
Goat cheese log: whipped feta, ricotta tossed with lemon zest and herbs, or Boursin for an herby, spreadable option.
Prosciutto: Serrano or jamon (Iberico if you wanna splurge), thinly sliced smoked turkey or even smoked salmon for a non-pork choice.
Marcona almonds: roasted salted almonds, roasted cashews, or spiced candied walnuts for a sweeter crunch.

Pro Tips

1. Bring all cheeses to room temperature at least 45 minutes before serving so the flavors pop — leave the whole Brie as your centerpiece and slice the softer cheeses into medallions or cubes so people can grab them. If you forget, set them near a warm oven top for a few minutes, not directly on heat, and dont try to force them melted.

2. Make the meats look abundant but loose: roll prosciutto into rosettes and use toothpicks if they wont hold, fan salami slices, and pile a few small stacks next to cheeses you think pair well. Dont cram everything together, gaps make the board look like you actually thought about it.

3. Prep fruit and condiments smart: rinse and dry grapes and figs so they dont water down the board, toss tart cranberries with a tablespoon of honey and let sit to mellow, and warm the honey gently in a bowl of hot water or microwave for 8 to 12 seconds so it pours easier. Spoon jam or honey on the Brie right before serving so it stays pretty.

4. Set up for good flow: use small bowls for olives, cornichons, mustard and honey so flavors stay separate, put crackers and baguette to one side so they stay crisp, give each soft cheese its own spreader and label any strong cheeses so nobody gets a surprise. Also have extra plates napkins and a small trash bowl nearby people will appreciate not fishing for crumbs.

Christmas Charcuterie Board Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I styled a Wreath Shaped Charcuterie Board that tucks playful surprises among cheeses and fruits to spark curiosity at any holiday table.

Servings

servings

Calories

1002

kcal

Equipment: 1. Large serving board or platter big enough for a wreath, wood, marble or slate
2. Cutting board for prepping cheeses, meats and fruit
3. Paring knife for figs and neat cheese medallions
4. Serrated bread knife for slicing baguette
5. Set of cheese knives plus a small spreader for goat cheese and mustard
6. Three small bowls and three small spoons for honey, fig jam and mustard
7. Toothpicks and small tongs for prosciutto rosettes and placing little bits
8. Microwave safe bowl or small saucepan to warm honey briefly if needed

Ingredients

1 12 to 16 ounce wheel Brie, whole, room temp
8 ounces goat cheese log, plain or herbed
8 ounces aged cheddar, block
4 ounces Manchego, 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 honey, about 8 ounces
1 small jar fig jam, about 4 ounces
1 small jar whole grain mustard, about 4 ounces
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 for garnish
2 to 3 sprigs fresh thyme or optional fresh herbs for color

Directions

Take the cheeses out early so they reach room temp: leave the 12–16 oz wheel Brie whole, slice the 8 oz goat cheese log into medallions, cut the 8 oz aged cheddar into thin slices or cubes, and slice the 4 oz Manchego into fans. Tip: room temp cheese tastes way better so don’t rush this.
Prep the meats: loosely fold 6 oz prosciutto into rosettes, stack and fan 6 oz soppressata or dry salami, and make neat rounds or little rolls from 6 oz Genoa salami. Use toothpicks for the prosciutto rosettes if they wont hold.
Wash and prep fruit: keep 2 cups seedless red and green grapes on small stems or make little clusters, halve 6 fresh figs, drain 1 cup pomegranate arils, and rinse 1 cup fresh cranberries. If the cranberries are too tart toss them with 1 Tbsp honey and let sit 5–10 minutes to mellow.
Put small bowls on the board for the wet stuff: pour about 8 oz honey into one bowl, 4 oz fig jam into another, and 4 oz whole grain mustard into a third. Place the whole Brie near the center so it anchors the wreath.
Lay out a wreath shape: arrange rolled meats, cheese slices and goat medallions in a loose circle around the Brie, alternating colors and textures so it reads like a wreath. Keep some space for fruit clusters and bowls.
Fill gaps with fruit and pickles: tuck grape clusters, fig halves, pomegranate arils, the honeyed cranberries, 1 cup mixed olives, and 1 cup cornichons into empty spaces so every bite is reachable.
Scatter the nuts and dried fruit: sprinkle 3/4 cup Marcona almonds and 1/2 cup candied or spiced pecans around the board, and nestle 1/2 cup dried apricots plus 1/2 cup dried cherries or cranberries in small piles for color and chew.
Add bread and crackers: fan sliced baguette around one side and pile 2 cups assorted crackers and crostini on the other side so guests can choose. Place spoons in the honey and jam bowl and a small spreader for the goat cheese and mustard.
Garnish for the wreath look: tuck 1 bunch fresh rosemary sprigs and 2–3 sprigs fresh thyme under meats and cheeses to create the evergreen effect, scatter extra pomegranate arils on top for “ornaments” and add a few extra fig halves as focal points.
Final hacks and serving: label any strong cheeses, give folks small plates and knives, warm the honey a few seconds in the microwave if it’s too thick, and remember to top the Brie with a spoonful of fig jam or honey right before serving. Enjoy, and expect happy chaos around the board.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.