The holidays may be a little different this year, with fewer of our family and friends around the table, but you can still keep the holiday spirit alive with a show stopping dish. Two words: Charcuterie. Board.
We know, we know. You’re probably asking yourself: But how exactly do I transform a regular ‘ol charcuterie board into a magically festive meal for the holidays? Don’t fret: We’re here to help!
Here, we lay out everything you need to know about creating a holly jolly (not to mention, delicious!) charcuterie board for the holiday season.
We suggest keeping it simple and using only three or four of your favorite cheeses. For a holiday charcuterie board, we always opt for a creamy Brie, a sharp cheddar, and a logof goat cheese. Not only are these cheeses well-loved by everyone, they’re also affordable and provide a nice variety..
You didn’t think we’d go a whole blog post without mentioning pâté did you? When it comes to our holiday charcuterie boards, our top picks are our Grand Marnier, Chicken & Veal, and Herb de Provence. Also consider adding a smooth, spreadable option like our Truffle Mousse or Duck Liver Mousse with Cognac. Decadent and fulfilling, these pâtés can be perfectly paired with a multitude of cheeses and crackers, and are also always holiday favorites.
Hosting a vegan or vegetarian affair? Don’t panic: There’s pâté for that as well!
Preparing a charcuterie board is like decorating: You can put a beautiful platter together with a mix of colors, textures, and shapes– just like you would a home. That’s why when it comes to a holiday charcuterie board, we suggest sticking to a theme; one that includes reds, greens, and whites.
Pears, grapes, and pomegranates are winter fruits that match the Christmas theme, while cranberries also add a dash of holiday spirit. Nuts and olives are a great festive choice as well, as well as some fresh rosemary. Oh, and don’t forget the crackers!
Overall, it’s essential to remember to place the large items like cheese and meats first. Then, fill in with nuts, fruit, and so on.