Save I'll never forget the year my sister brought a Santa charcuterie board to our family holiday gathering. Everyone walked in, and instead of the usual cheese platter, there on the dining table was this whimsical creation—Santa himself made entirely of cheese and cured meats. The kids burst into laughter, and suddenly our appetizer spread became the centerpiece of the celebration. That moment taught me that holiday entertaining doesn't have to be complicated; it just needs a little imagination and the ingredients you probably already love.
What I love most is watching people's faces when they first see it. At our holiday party last year, my nephew couldn't decide whether to eat Santa's beard or his hat first, and his confusion made everyone smile. That's when I realized this board is as much about the experience and the laughter as it is about the food itself.
Ingredients
- Brie cheese, 200 g (7 oz) sliced: The silky richness of brie is what makes the beard feel luxurious. Slice it just before assembly so it stays fresh and doesn't dry out.
- Goat cheese, 200 g (7 oz) crumbled: Its tanginess adds complexity to the creamy base. I learned to crumble it gently with a fork rather than your fingers—it keeps the pieces looking intentional.
- White cheddar, 150 g (5 oz) cubed: This gives the beard structure and a slight bite that balances the creamier cheeses beautifully.
- Mozzarella balls (bocconcini), 150 g (5 oz) halved: These little spheres catch the light and make the beard look fluffy. Halving them lets people grab just one piece.
- Cream cheese, 100 g (3.5 oz) shaped into balls: Optional, but I roll these between my palms to create little orbs that nestle perfectly between the other cheeses and add visual interest.
- Assorted white crackers, 200 g (7 oz): Rice crackers and water crackers work beautifully; they stay crisp longer than delicate varieties and don't overpower the cheeses.
- Sliced Genoa salami, 150 g (5 oz): The deep red is what makes the hat unmistakable as Santa's hat. Choose quality salami that doesn't have too much paprika dust.
- Prosciutto, 100 g (3.5 oz) rolled: Rolling it adds dimension and makes it easier to grab. It's the most delicate element, so handle it gently.
- Pepperoni slices, 100 g (3.5 oz): The classic red that everyone recognizes instantly. I overlap these like shingles on a roof for maximum visual impact.
- Large roasted red bell peppers, 2 sliced into strips: These add brightness and a sweet contrast to the salty cured meats. Jarred ones are perfectly acceptable and save time.
- Cherry tomatoes or mini red peppers, 1 cup: The jewel tones along the hat make it look festive and add a fresh element that cuts through the richness.
- Fresh rosemary sprigs: These outline the hat and beard, adding a fragrant, festive touch. The evergreen color reminds everyone this is a celebration.
- Black olive, 1: The final pom-pom at the top of Santa's hat—it's the punctuation mark on your edible artwork.
Instructions
- Plan Your Design:
- Before you place anything, take a moment to envision your board. On your large wooden board or platter, lightly sketch out a triangle at the top for the hat and a rounded section below for the beard. You're creating the silhouette of Santa, so think about proportions—the beard should be generous and fluffy, the hat a distinct triangle pointing up.
- Build the Fluffy Beard:
- Start filling the bottom half with your white cheeses, and here's where instinct meets artistry. Arrange brie slices in overlapping layers, letting them cascade slightly. Scatter the goat cheese crumbles like fresh snow. Place cheddar cubes in the gaps, and dot the mozzarella halves throughout. Tuck cream cheese balls in the spaces between everything. Step back and look at it—the beard should look like it has dimension and texture, not flat and uniform.
- Add Cracker Support:
- Now add rows of assorted white crackers at the base and sides of the beard section. These serve a practical purpose—they support the soft cheeses and give your guests something substantial to grab—but they're also visual scaffolding that defines where the beard ends.
- Create the Hat:
- In that triangle you outlined at the top, layer your salami and pepperoni slices, overlapping them like roof shingles. This creates that rich, layered red that immediately says 'Santa's hat.' Weave in rolled prosciutto for texture and lighter color variation. Arrange strips of roasted red pepper for brightness and dimension.
- Add the Details:
- Place cherry tomatoes or mini red peppers at the tip of the hat and scattered along its outline. These little jewels catch the eye and add a pop of fresh flavor. They're your board's sparkle.
- Garnish and Finish:
- Use fresh rosemary sprigs to outline both the hat and beard. This is where the magic happens—suddenly it looks intentional, festive, and festive. Finally, place that single black olive at the very tip of the hat as Santa's pom-pom. It's the exclamation point on your creation.
- Serve with Joy:
- Bring it to the table immediately so everyone sees it before the first piece comes off. Have small cheese knives and serving tongs nearby for guests. As the board empties, refill the cheeses especially—the cured meats can stay out longer, but the cheeses taste best when fresh.
Save I remember my grandmother watching my nephew eat directly from Santa's beard—cream cheese on his nose, crackers in his hands—and she got this knowing smile. She understood that the best recipes are the ones that create memories, not just fill stomachs. This board did exactly that.
Making It Your Own
This isn't a strict recipe so much as a template for your creativity. I've experimented with different cheese combinations based on what was on sale or what guests mentioned they loved. One year I added a soft triple-cream cheese that made the beard look even more luxurious. Another year, I used smoked mozzarella for a deeper flavor. The structure stays the same, but your personal touches make it yours. Trust your instincts about colors and textures—if it looks good to you, it'll taste good to your guests.
Pairing and Serving Ideas
This board is versatile for different occasions, but it shines brightest as a holiday appetizer. I've learned that serving it with something to drink elevates the whole experience. A light sparkling wine makes everything taste more festive, or if you're avoiding alcohol, cranberry spritzers match the color scheme and add a festive touch. Set it on a side table rather than in the center of dinner so guests can graze throughout the evening. The board actually improves as it sits because the cheeses warm slightly and become even more flavorful.
Dietary Flexibility and Variations
One of my favorite discoveries is how easily this adapts for different dietary needs without losing its charm. For a vegetarian version, I simply omit the cured meats and use roasted red peppers, sundried tomatoes, and red-hued cheeses like Red Leicester or even a sharp aged cheddar for the hat. Cherry tomatoes and mini red peppers fill in any gaps beautifully. The board is still instantly recognizable as Santa, still delicious, and still a conversation starter. I've also had success with gluten-free crackers—just make sure they're sturdy enough to support the cheeses. Every substitution I've made has taught me something new about flavor pairing.
- For vegetarian guests, build the hat entirely from roasted peppers, tomatoes, and bold red cheeses—it's just as striking and often lighter.
- Swap any cheese for your personal favorites; this board celebrates abundance and choice.
- Keep backup crackers nearby because once people find their favorite, they'll return for more.
Save Every time I make this board, I'm struck by how something so simple can bring so much joy. It's become our family's holiday signature, and I hope it becomes yours too.
Recipe FAQ
- → How can I make this board vegetarian-friendly?
Omit the cured meats and replace them with roasted red peppers, sundried tomatoes, and red-hued cheeses like Red Leicester to maintain the vibrant colors and textures.
- → What cheeses work best for the beard section?
Soft and semi-soft white cheeses such as brie, goat cheese, white cheddar, and mozzarella balls create a fluffy, creamy texture ideal for the beard area.
- → Can I prepare this board in advance?
Yes, assemble shortly before serving to keep cheeses fresh and crackers crisp. Cover tightly and refrigerate if preparing a few hours early.
- → What are good drink pairings for this board?
Light sparkling wines or cranberry spritzers complement the creamy cheeses and cured meats nicely without overwhelming the flavors.
- → How should I arrange the garnishes for best presentation?
Use fresh rosemary sprigs to outline the hat and beard shapes, and place a single black olive at the tip of the hat to mimic Santa’s pom-pom.