Christmas charcuterie board ideas

Snowmen made out of soft cheese with peppercorn eyes. Penguins crafted with black olives and Red Leicester, snuggled in Parma ham scarves. There’s no end of creative Christmas wizardry you can pull off using just a few simple items bought at the deli. Which is why it pays to have some strokes of inspiration up your sleeves. Alongside understanding and sharing pairing tips, it’s incredibly useful for retailers to be at the ready with advice on curating and pulling off charcuterie and grazing boards that will blow the socks off customers’ friends and family.

We’ve spoken to a few insiders to get the low-down on how to create the perfect festive board this year.

Why are Christmas charcuterie boards so popular?

Holly Stacpoole, founder of GrazeMe, which provides a grazing table and charcuterie board service alongside masterclasses, says for her it’s the perfect sociable eating style any time of year, but especially at Christmas. “They just look visually stunning, so aesthetically pleasing – and a real change to beige buffets. People flock to them because there’s so much to look at.” Holly thinks charcuterie boards are, “a great way of putting on an event, as you can feed so many people, and if someone’s got dietary requirements, it’s easy to section things off, so the vegetarian and vegan options aren’t touching meat or dairy.”

What to put on a Christmas charcuterie board

“A well crafted charcuterie board is all about variety,” says Jessica Summer of Mouse & Grape. “Aim to incorporate a diverse selection of cheeses, meats, fruits, and accompaniments.” 

As cheesemongers know, your pairing selection can make or break a sharing platter. “Pairing is an art in itself, where certain meats and cheeses can elevate another’s flavours. For instance, the saltiness of prosciutto beautifully complements the creaminess of Brie.” 

And as ever when choosing what to put on a charcuterie board, consider textures as well as taste. “By blending soft cheeses with hard cheeses, crunchy crackers, juicy fruits, and a variety of meat charcuteries, you create a sensory experience for your guests,” she adds.

Holly changes up her cheese selection at this time of year, turning from lighter varieties to richer, bolder flavours, and those with attractive colours such as the perennially popular Wensleydale with cranberry, or truckles encased in bright wax. “We partner with Godminster. I love everything they do. They have a star-shaped Vintage Bruton Beauty Cheddar, and the black truffle Howling Hound is fantastic in winter too.”

“The meats can also be more luxurious or traditional, with options like duck pâté or foie gras,” adds Jessica, while Andrew Shreeve of Cobble Lane Cured suggests going for something warm and spicy. Nduja or soppressata perhaps.

Alongside the main event, Holly says she’ll add in deeper, heartier chutneys, such as those made with plums or figs. “And Snowdonia Cheese Co’s Balsamic Caramelised Onion Chutney goes down really well at this time of year – it has such a rich flavour.

Jessica likes to bring in a few beautiful seasonal accompaniments. “Think along the lines of cranberry sauce, spiced apple jam, or dates and chocolate coated nuts. And don’t forget the fruits! Winter brings with it some delicious options such as pomegranates, figs and clementines that can enhance the festive vibe of your board,” she adds.

Andrew agrees that colourful ingredients will make your display pop – and here you can add some Christmas flair too. He suggests fresh rosemary, figs, dried apricots and chestnuts to transform a board into something extraordinary. “Palate cleansers like olives, pickles or artichokes, as well as sweet additions like jams, honeys or chutneys, can provide that perfect balance of flavours,” Jessica says.

Christmas charcuterie board inspiration

Foliage and garnishing - Holly says she tries to theme using natural decorations at Christmas. “We might arrange our charcuterie into a Christmas tree shape, with all the colours of charcuterie layered, using chorizo as a line of tinsel. Cutting cheese into little star shapes is a nice idea too. 

“We like to add foliage to the table. We think it elevates the whole look and feel. Just be careful with berries as there are lots of wild berries which can’t be placed next to food. Redcurrants are nice to include – they look lovely draped over cheese. And we’ll often use eucalyptus for greenery. Make it look even more festive by incorporating fairylights, tealights and candlesticks.”

Keep it fun – Social media is a hotbed of ideas for bringing character and fun to charcuterie boards at Christmas. Holly is regularly making videos for her followers, showing neat tricks and ingenious ways they can make their boards stand out. Recently that included smooshing together chocolate muffins and cream cheese, fashioning them into oval shapes, and studding them with chocolate buttons to make edible pine cones as a showstopping sweet centrepiece. “I’ve also been seeing people taking Dairylea triangles and dipping them into chilli flakes and rosemary, or chopped pistachio and cranberries with pretzel sticks, so they’re like a Christmas tree. You can also do that with a nice Brie round. Cut it into eight triangles, then slice them through the middle and dip the sticky side to coat.”

In her next Christmas masterclass, Holly will be making a wreath out of Brie. “You use a cookie cutter to cut the middle out, and top it with Parma ham and salami, using olives and cranberries as baubles, finishing with bits of rosemary and a bow at the bottom!”

Arranging a charcuterie board – Jessica recommends starting with cheeses, followed by meats, then fruits, nuts and accompaniments to fill in the gaps and “create an inviting presentation.”

How far in advance should you prepare a charcuterie board? - Andrew says to avoid rushing through the process. “Give yourself plenty of time to prepare the board and fold the meats into shapes.” Positioning is important, too. Bear in mind to keep any wetter ingredients away from crackers.” 

Then, don’t let all that hard work go to waste. “Once done, spray with a fine oil spray before wrapping to keep it bright,” Andrew says. “Keep the meats covered with greaseproof paper and cool (ideally in the fridge) to prevent them drying out, and then get them out about 30-60 minutes before serving to allow them to come up to room temperature.”

Jessica’s 6 tips for styling a Christmas charcuterie board

1. Lean into Christmas colours. “When it comes to styling, aim for a colour palette rich in deep reds, greens, and golds, reminiscent of the holiday spirit.” 

2. Introduce edible décor. “For instance, sprigs of rosemary or thyme can mimic the look of mini Christmas trees or wreaths, and a sprinkle of pomegranate seeds can add a touch that’s reminiscent of holly berries.” 

3. Play with shapes. “Cutting cheeses or other items into festive motifs using cookie cutters can be a fun touch.” 

4. Make it 3D. “Adding depth and layers, like folding salami in quarters or stacking cheeses, can give your board a multi-dimensional look.” 

5. Consider your focal point. “Perhaps a brie wheel or baked camembert, surrounded by other accompaniments.” 

6. Set the scene. “And for that extra festive touch, adorn your table with small candles, fairy lights, or even pinecones placed around your board. Finally, a garnish of fresh herbs or edible flowers can add that final flourish, making your board not just a treat for the palate, but a feast for the eyes.”