Like Mariah Carey would say, “It's Time!!” The holidays are just around the corner and what better way to share those festive moments with friends and family than with a Christmas charcuterie board.
Charcuterie boards have always been a staple at my family gatherings. Wegouda actually started because my uncle and I had a Christmas charcuterie board making contest where we both had to bring our our creation. Safe to say… wegouda won that one.
As a person who is not very good at cooking and don’t know how to follow measurements, a charcuterie board is so easy and fast to assemble, looks beautiful and elegant and offers something for everyone.
I’ll let you in on the secrets of creating a festive and beautiful spread. In 5 easy steps, you’ll be creating a board that is bound to please everyone.
1. Select your Vessel
It's time to dust off and use that charcuterie board that you were gifted one year and did not know to style. I love using wooden boards because it allows me to lay everything out for easy access, it’s visually stunning presentation, and wood is so rustic and elegant for all charcuterie things related.
To make the board extra festive, consider adding some Christmas bamboo picks, Christmas toppers, gingerbread cookies, candied cranberries, chocolate mint stars and fresh rosemary!
2. Select the Artisan Cured Meats
Charcuterie boards are typically centred around a variety of cured meats. For all of the Wegouda boards, we use at least 4–8 different types of meats to offer a range of flavours and textures. We typically use prosciutto (delicate and slightly salty), salami (a classic choice with a bit of spice), spicy soppressata (robust and flavorful), sliced chorizo (smoky with a bit of heat) and hot capicola (tender with a mild, peppery finish).
We turn all of our cured meats into salami “roses” and salami “rivers” which makes it simple to grab and visually stunning. Despite looking difficult & intricate, salami roses are surprisingly simple to make. You just need to take a few slices of salami, overlap them slightly in a circular pattern, and roll them up to create the "petals" of the rose.
3. Select the Gourmet Cheese
Next, you'll want to select a variety of cheeses. We typically use 4-8 cheese and the rule of thumb is something soft, something firm and something sharp. You might ask... what is our go-to cheese? It's got to be our all time favourite, the simple, creamy and decadent double cream brie! These are also wonderful choices for the holidays: merlot bellavitano, 5 year aged cheddar, cranberry goat cheese, manchego, iberico, blue cheese and truffle cheddar.
We cut our cheeses into all shapes- cubes, triangles, rectangles, slices and wedges. Shapes are fun- don’t be afraid to get creative.
Tip #1: Crumble blue cheeses into small chunks, which can look visually appealing and be easier for guests to pick up with crackers
Tip #2: Remember to cut the hard rind off cheeses like aged gouda and parmigiano before serving!
Tip #3: For soft and fresh cheeses like mozzarella and feta, it’s best to leave it intact to retain their moisture. They can be paired with fresh herbs, honey, or drizzled with olive oil or balsamic vinegar.
4. Pick your Fresh Produce
For a sweet contrast to the savoury elements, add some fresh and seasonal fruits. Fruits we love to use in the winter season include black grapes (perfect for balancing the saltiness of the meats), mangoes (sweet & tart), apple or pear slices (crisp and refreshing), pomegranate chunks/ seeds (festive and juicy) and persimmons (beautiful floral and honey notes).
Fruits not only add flavour but also contribute beautiful colour and texture and helps with balancing the heaviness of the meats and cheeses.
5. All the Accompaniments!
Dried fruits add a satisfying chewy texture to the board. We love using dried apricots and dried figs and nuts like macona almonds, candied pecans and pistachios for a crunchy contrast.
For spreads, we use using honey (a perfect match for brie, blue cheese or goat cheese), fig jam (for that sweet and tangy bite), whole grain mustard (adds a kick) and kalamata or queen olives (for briny flavour).
For crackers, choose a mix of plain and flavoured varieties. Something crunchy and neutral, like water or Breton crackers, alongside more flavourful options such as rainforest crisps, rosemary crackers or crostini, will provide options for everyone.
6. Final Touches
Bring your board together and make it visually festive by adding a few holiday-inspired garnishes! Sugared cranberries are ideal over fresh ones as they sometimes can be tart and inedible, fresh rosemary sprigs (for a piney, holiday scent) and some edible flowers (for a pop of colour). These small touches will make your charcuterie board look extra special and perfectly seasonal.
I can’t wait to see your boards and what you create this holiday season. Whether you’re hosting a party or bringing a dish to a gathering, your Christmas charcuterie board is sure to be a hit.
