Santas Beard Hat Board (Print Version)

Whimsical holiday board combining creamy cheeses and vibrant cured meats for elegant parties.

# Components:

→ Beard

01 - 7 oz brie cheese, sliced
02 - 7 oz goat cheese, crumbled
03 - 5 oz white cheddar, cubed
04 - 5 oz mozzarella balls (bocconcini), halved
05 - 3.5 oz cream cheese, shaped into small balls (optional)
06 - 7 oz assorted white crackers (rice crackers, water crackers, etc.)

→ Hat

07 - 5 oz sliced Genoa salami
08 - 3.5 oz prosciutto, rolled
09 - 3.5 oz pepperoni slices
10 - 2 large roasted red bell peppers, sliced into strips
11 - 1 cup cherry tomatoes or mini red peppers

→ Garnishes

12 - Fresh rosemary sprigs for decoration
13 - 1 black olive for Santa's pom-pom

# Preparation Steps:

01 - On a large wooden board or platter, outline a triangle at the top for the hat and a rounded bottom section for the beard.
02 - Fill the bottom half generously with white cheeses by arranging brie slices, goat cheese crumbles, cheddar cubes, and halved mozzarella balls to mimic a fluffy beard. Tuck small cream cheese balls throughout for added texture if using.
03 - Arrange rows of assorted white crackers at the base and sides of the beard section.
04 - In the hat triangle, layer slices of salami and pepperoni with slight overlap for a rich red effect. Add rolled prosciutto and strips of roasted red pepper for color and variety.
05 - Place cherry tomatoes or mini red peppers at the tip and along the hat to add brightness.
06 - Outline the hat and beard sections with fresh rosemary sprigs for a festive touch. Place the black olive at the tip of the hat as Santa’s pom-pom.
07 - Serve immediately, replenishing as needed during your gathering.

# Expert Advice:

01 -
  • It's a showstopper that takes just 20 minutes to assemble, making it perfect for last-minute gatherings without the stress.
  • Everyone at your party will remember it—there's something magical about turning classic charcuterie into a festive character that brings out the joy in people.
  • You get to use all your favorite cheeses and cured meats, so there's no learning a new technique or hunting down obscure ingredients.
02 -
  • Take the cheeses out of the refrigerator about 15 minutes before assembly so they're pliable and stack beautifully. Cold brie cracks, and soft cheeses won't arrange as elegantly.
  • The black olive is small—I learned this the hard way when I used a large Kalamata and it overwhelmed the whole design. Choose a small, regular black olive for the pom-pom.
  • If your board is being eaten while you're still cooking or waiting for guests, keep a backup plate of cheeses in the fridge and refresh the board halfway through. The presentation matters as much as the taste.
03 -
  • Assemble this board no more than 2 hours before serving to keep the cheeses at their best texture and flavor. The softer cheeses start to separate if they sit out too long.
  • Use a wooden board rather than ceramic or glass—it adds warmth and looks more inviting, and the wood won't reflect light in ways that wash out the colors.
  • If you need to transport the board, assemble it on a cutting board that fits in your car, and cover it loosely with plastic wrap. You can assemble it at the venue and it still takes under 10 minutes.
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