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This fun Christmas charcuterie board is sure to make everyone feel extra jolly at your next gathering!
Made with fresh tomatoes, creamy mozzarella, salty meats, crisp rice cakes, and bright herbs, it’s a savory, no-cook appetizer that’s perfect for feeding a crowd.
I host at least one (if not several) parties each season and always set out a variety of snacks like my Christmas tree rolls, Christmas veggie tray, Christmas wreath salad, and this charcuterie board, which is a particular favorite with my friends and family.
Not only is it incredibly quick and easy to make, but it’s also a great way to add some vegetables and nutrients to the holiday season. With bright, savory flavors, it’s a welcome addition to any celebration and always looks impressive!
Recipe Tip
You can add ham slices to make Santa’s face stand out more, as I’ve done on my Santa caprese.
Christmas Charcuterie Ingredients
- Salami: I use a mild, thin salami.
- Bocconcini: Also called mini mozzarella balls. Available at larger supermarkets. Be sure to drain them well on a paper towel before assembly so they won’t seep.
- Cherry tomatoes: Arrange them bottom down so they don’t roll.
- Black olives: For the eyes. You can use green olives too.
- Rice cakes: Use plain or flavored rice cakes or any other round crackers you prefer.
- Fresh basil: Or rosemary sprigs.
How to Make Christmas Charcuterie
- Prepare the ingredients: Fold the salami slices twice and arrange them on the base of the board. To make Santa’s eyes, slice a bocconcini and use a round cookie cutter to shape the two discs. Slice the tips of two olives, and cut out two mozzarella highlights with a metal straw.
- Assemble the board: Layer the bocconcini balls on top of the salami, and then the rice cakes. Lastly, arrange the bottom of Santa’s hat using bocconcini balls and cherry tomatoes.
- Final touches: Add Santa’s eyes and nose, and a row of fresh basil.
Possible Variations
- Cherry tomatoes: Swap for strawberries, raspberries, pomegranate arils, radish, or sliced red peppers.
- Bocconcini: Use cubed cheddar, brie, Gouda, Havarti, Gruyère, Swiss, etc.
- Salami: Prosciutto, bresaola, ham, chorizo, or other cured meats.
- Rice cakes: Crackers, baguette, or crostini. You can also make Santa’s beard with more cheese.
- Add-ins: Include nuts, fruits, chocolate, olives, sliced baguette, cornichons, cubed cheese, and dips in the empty space surrounding Santa to fill the entire board.
Recipe Tip
Pesto, stracciatella, hummus, fig jam, olive tapenade, mustard, soft cheeses, or honey would all be tasty dips to serve along with your board.
How to Store Leftovers
Store the cheese and salami in an airtight container in the fridge and enjoy within 1-2 days. Cherry tomatoes and crackers can be stored at room temperature.
FAQs
Serve your Santa snack board with crusty bread and pesto when the afternoon hunger kicks in, or bring it along to your festive gatherings for the ultimate fun holiday platter.
Yes! You can arrange the board a few hours in advance. Cover tightly with plastic film and store in the fridge. Take it out and leave it on the kitchen counter about 30 minutes before serving, so it’s not fridge-cold. Garnish with fresh basil at the last minute.
More Christmas Boards
Christmas
Christmas Veggie Tray
Christmas
Christmas Tree Appetizers
Christmas
Christmas Grazing Platter
Christmas
Christmas Tree Charcuterie Board
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Christmas Charcuterie
Equipment
Ingredients
- 100 grams salami
- 300 grams bocconcini, mozzarella balls
- 21 cherry tomatoes
- 2 black olives
- 60 grams rice cakes
- fresh basil leaves
Instructions
- Fold the salami in half, and then fold it again.
- Layer the salami pieces on top of each other in a long row and arrange them along the rounded edge of a chopping board or platter.
- Place the mozzarella balls above the salami in a U-shape.
- Now, layer the mini rice cakes on top of each other to make Santa’s beard and place them inside the bocconcini frame (also in a U-shape).
- Arrange the mozzarella ball and cherry tomato hat right above the rice cakes. I used 20 tomatoes for this in total. Be sure to place them with the flatter side down, so they don’t roll around.
- To make the eyes you need two slices of bocconcini.
- Use the small round cookie cutter to shape the mozzarella eyes.
- Top with the tips of two black olives.
- Make the highlight in the eyes using a metal straw and bocconcini.
- Arrange the eyes in between the rice cakes, and use a cherry tomato for the nose.
- Finish off with fresh basil leaves.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
