This Christmas Tree Charcuterie Board is so festive and fun to make. It's a great appetizer to bring to a Christmas party. Plus, no baking or cooking involved! Just organize these Christmas finger foods and it's ready to go!
My absolute favorite thing about Charcuterie boards is that you can buy a bunch of meats, cheeses, fruits, and nuts and organize it into a creative masterpiece. I always try to look for a variety of colors that match the current season. In this board, I brought in some fresh rosemary to make it look like an actual tree.
This Charcuterie Christmas tree only took me about 5 to 10 minutes to put together. It's great to make at home, wrap in a ton of plastic wrap and bring it to a Christmas party, or even easier, keep it at home for guests to graze on.
Why You'll Love This Recipe:
- No cooking or baking involved.
- It's super easy to throw together a beautiful board in less than 10 minutes.
- There is something for everyone to snack on, no matter what their dietary restrictions are.
- It becomes a place of conversation, which is always a win!
If you are looking for more party appetizer ideas, check these recipes out:
The ingredients on the Charcuterie Board are totally up to you, but here are some hints on how to choose.
Cheese: One of the main parts of a meat and cheese board. I typically choose 2-3 kinds on a charcuterie board, but with a tree, there is limited room. I used cheddar here, because it was a good color for the star. The star turned out pretty ugly, so if you have a star cookie cutter, I highly recommend. I used a knife to cut mine, and the tips of the star kept breaking off. Also, you could just top it with one of the chessman cookies.
Meat: The other main man here is meat. I went simple and bought a charcuterie trio by Boar's Head, which has Salami, Sopressata and Capocollo. These are used on the outside of the charcuterie board, but you can certainly use them as a layer in the tree too.
Nuts: You gotta have them. I used pecans, but pistachios, almonds, walnuts or cashews are all great.
Olives: A traditional component in most boards. I love a combo of green and kalamata olives.
Fruit: Use fruits in season for Charcuterie boards. It's fresher and cheaper, so why not? Clementines and pomegranate are in season in the Winter and offer beautiful color to the board. Grapes peak season is in August through October, but they seem pretty holiday-ish to me.
Sweets: A nice addition if you can squeeze them in. A Pepperidge Farm Chessmen Cookie was used for the tree trunk and chocolate peppermint pretzels for a Christmas touch for the bottom layer.
Crackers: Perfect for eating alongside meat and cheese.
Frequently Asked Questions About the Recipe:
The possibilities are endless. A good guide is to have a few cheese choices, a few meats (think salami, prosciutto, capocollo, pepperoni), nuts, olives, fruit that is currently in season, some sort of cracker or triscuits, potentially a spread like jam or cheese, and a type of sweet (chocolate, cookies, or chocolate covered pretzels).
1. Keep the meats surrounded by cheese, nuts and maybe olives. Don't have the meat touching veggies or fruit.
2. Do not use anything that turns brown. For example, apples and pears aren't the best choices for fruit.
3. In Summer, it is great to use fresh berries, but they tend to let fruit juices out. Put them in a bowl on the board, so it doesn't compromise foods around them.
4. If you are running out of room, put the crackers or pretzels in a bowl on the side instead of on the actual board.
5. Serve toothpicks or small forks and knives on the side to avoid people touching everything.
How to Make a Christmas Tree Charcuterie Board:
For the tree trunk, add one cookie or whatever you choose. Pretzel sticks work great here too.
Next, begin the largest bottom layer. This is a great spot for sweets. Build upwards making each layer a bit less wider than the one before it, to form a Christmas tree.
Tip: Anything with liquid, make sure it is very dry before placing it. For example, with olives, make sure to let them dry on a paper towel before adding them to the board.
Top with a star, by cutting it out with a knife (a bit tricky), or use a cookie cutter. Easiest way is to just use a chessmen cookie bell.
Add the rosemary sprigs along the outside of the tree.
For the meats on the outside, fold them up however you would like. The salami rose is always a favorite too.
Here is an easy tutorial for the salami rose ( I did not make the video):
That's it! Be creative and have fun.
Whatever you have leftover, store in containers in the fridge or in sandwich bags, so you can keep on snacking, instead of wasting.
Taking to a party:
The easiest way to transport a board is to plastic wrap around them several times until every spot is covered. Have someone help you to pull the plastic wrap under the board and keep the same plastic sheet going. Keep it tight to the board. When you arrive at the party, you can rip or cut it off.