Pin it A festive and dazzling Christmas charcuterie board featuring a selection of artisan cheeses, cured meats, fresh fruits, nuts, and sweet treats, arranged in a starburst pattern to delight guests at any holiday gathering.
Ingredients
- Cheeses: 150 g Brie cheese, sliced 150 g Comté, cubed 100 g Bleu d&Auvergne, crumbled 100 g Chèvre (goat cheese), sliced
- Cured Meats: 120 g Jambon de Bayonne, thinly sliced 120 g Rosette de Lyon, sliced 100 g Saucisson sec, sliced
- Fresh Fruits: 1 bunch red grapes 1 ripe pear, sliced 1 ripe apple, sliced 1 handful fresh figs, halved (or dried figs if out of season) 1 handful pomegranate seeds
- Nuts & Extras: 60 g roasted almonds 60 g walnuts 40 g pistachios, shelled 40 g dried cranberries
- Accompaniments: 1 small jar fig or cherry jam 1 French baguette, sliced 1 small box assorted crackers 1 small pot honey
- Sweets (optional for festive touch): 50 g dark chocolate, broken into shards 50 g candied orange peel Festive star-shaped cookies (optional)
Instructions
- Step 1:
- Arrange the cheeses at the center of a large wooden board in the shape of a star, alternating types for color and texture contrast.
- Step 2:
- Fan out the cured meats around the cheeses, creating rays to mimic a starburst pattern.
- Step 3:
- Fill the spaces between meats and cheeses with clusters of grapes, slices of pear and apple, and halved figs. Sprinkle pomegranate seeds over the fruit for color.
- Step 4:
- Add nuts and dried cranberries in small piles around the board, ensuring even distribution for visual appeal and easy snacking.
- Step 5:
- Place small bowls or ramekins of jam and honey on the board.
- Step 6:
- Arrange sliced baguette and crackers along the edges or in separate baskets.
- Step 7:
- For a sweet finish, tuck shards of dark chocolate, candied orange peel, and festive cookies into open spaces on the board.
- Step 8:
- Serve immediately and encourage guests to mix and match flavors.
Pin it 
Pin it Recipe FAQs
- → How should the cheeses be arranged on the board?
Arrange cheeses centrally in a star shape, alternating colors and textures for visual appeal and variety.
- → What meats complement this platter best?
Slices of Jambon de Bayonne, Rosette de Lyon, and Saucisson sec provide savory depth and balance to the selection.
- → Can fresh fruits be substituted with dried ones?
Yes, dried figs and cranberries are excellent alternatives when fresh fruits are out of season.
- → What accompaniments enhance the flavors on the board?
Small bowls of fig or cherry jam and honey complement the cheeses and meats, while baguette slices and crackers offer texture.
- → Is there a vegetarian variation suggested?
Omit the cured meats and add more cheeses, roasted vegetables, or marinated olives for a vegetarian-friendly option.