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Best Christmas Wreath Charcuterie Board (Easy Holiday Appetizer)

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A stunning and easy-to-assemble Christmas wreath charcuterie board that comes together in 25 minutes using simple store-bought ingredients. Perfect for holiday gatherings, this board is naturally gluten-free and adaptable to various dietary needs.

Ingredients

Scale
  • 8 ounces brie cheese wheel
  • 6 ounces sharp cheddar, cut into 1-inch cubes
  • 6 ounces gouda, sliced into thin wedges
  • 4 ounces goat cheese log, sliced into rounds
  • 8 ounces prosciutto, thinly sliced
  • 6 ounces salami, thinly sliced
  • 4 ounces capicola or soppressata
  • 1 cup mixed olives (Kalamata and green)
  • 1/2 cup marinated artichoke hearts, drained
  • 1/2 cup roasted red peppers, sliced into strips
  • 1/4 cup honey
  • 1/4 cup fig jam or cranberry chutney
  • 6–8 fresh rosemary sprigs
  • 1/2 cup fresh cranberries
  • Fresh thyme sprigs
  • Bay leaves (optional)
  • 1/4 cup pomegranate seeds
  • 1 baguette, sliced into 1/4-inch rounds and lightly toasted
  • 8 ounces assorted crackers
  • Small breadsticks

Instructions

  1. Prepare your board and ingredients: Wash and dry all fresh herbs. Slice baguette into even rounds and lightly toast at 350°F for about 5 minutes until slightly golden. Cube cheddar into 1-inch pieces. Slice gouda into thin wedges. Roll prosciutto slices into loose ribbons.
  2. Position the brie and small bowls: Place brie wheel in the center of the board. Position small bowls with honey, fig jam, and olives at 12 o’clock, 4 o’clock, and 8 o’clock positions.
  3. Create the first ring with cheese: Arrange cubed cheddar, gouda wedges, and goat cheese rounds in a ring around the brie, leaving about 2 inches of space. Alternate types and colors for visual interest.
  4. Add the meat ring: Place folded prosciutto ribbons, salami slices, and capicola rolls in a second ring outside the cheese. Salami slices should slightly overlap like shingles. Tuck some salami partially under the cheese for depth.
  5. Fill with accompaniments: Scatter marinated artichoke hearts and roasted red pepper strips in gaps between cheese and meat rings. Place artichoke hearts cut-side down. Curl pepper strips into small nests.
  6. Build the wreath structure with herbs: Insert rosemary sprigs around the outer edge with stem ends pointing inward and leafy ends outward, spaced about 2 inches apart. Tuck small thyme sprigs between rosemary to fill gaps.
  7. Add the finishing touches: Scatter fresh cranberries and pomegranate seeds over the entire board, focusing on the herb ring and gaps. Drizzle about 1 tablespoon of honey over the brie wheel. Arrange toasted baguette slices and crackers around the outer edge inside the herb ring.
  8. Final check and serve: Step back and check for balance. Fill any bare spots with extra herbs or crackers. Serve immediately at room temperature.

Notes

Take cheeses out of refrigerator 30 minutes before assembling for best texture. Ensure herbs are completely dry before adding to prevent sogginess. Prep all ingredients before starting assembly. The board can be assembled up to 2 hours ahead and refrigerated; remove 20 minutes before serving.

Nutrition

Keywords: Christmas wreath charcuterie board, holiday appetizer, easy charcuterie board, gluten-free appetizer, party platter

Find it online: https://dinadishes.com/best-christmas-wreath-charcuterie-board-easy-holiday-appetizer/