Santas Beard Hat Board

I'll never forget the year my niece walked into the kitchen and gasped when she saw the board—a bearded Santa looking back at her from our dining table. I was standing there, trying to arrange white cheeses into something that resembled a fluffy beard, and she immediately understood the magic I was attempting. That moment taught me that the best dishes aren't always about complicated techniques; sometimes they're about creating something that makes people smile before they even take a bite. Santa's Beard and Hat has been our family's festive signature ever since.

I remember setting this board out at our holiday office party and watching the reaction spread like wildfire. Someone said, 'Is that... is that Santa?' and suddenly the whole room gathered around it. People took pictures. Kids pointed and laughed. That's when I realized this wasn't just appetizer—it was entertainment, conversation starter, and delicious all at once. The board was half empty within the first fifteen minutes, and I found myself standing behind it, defending the last few pieces of prosciutto like I'd created the Mona Lisa.

Ingredients

• Brie cheese, sliced (200 g): Brie is the anchor of Santa's beard—it's creamy, it spreads like a dream on crackers, and its pale color is exactly what you want. I learned to slice it slightly thick (about a quarter inch) so it holds its shape instead of collapsing into a sad pile. Cold brie is your friend here.
• Goat cheese, crumbled (200 g): This adds a gentle tang that nobody expects. It's the secret texture component that makes people ask, 'What is this?' Crumble it while it's still cold, and don't press it down too hard on the board.
• White cheddar, cubed (150 g): Sharp, buttery, and absolutely necessary for substance. The cubes catch light beautifully and add those little pockets of flavor throughout the beard.
• Mozzarella balls or bocconcini, halved (150 g): These little orbs of creamy magic are what make the beard look soft and cloud-like. When you halve them, they nestle into the other cheeses perfectly and add moisture that keeps everything from feeling dry.
• Cream cheese, shaped into small balls (100 g, optional): I use a small spoon to create tiny white pearls—they look whimsical and add richness. This is optional, but they're what separates a nice board from a board that people remember.
• Assorted white crackers (200 g): Rice crackers, water crackers, or those thin buttery ones all work. The variety keeps people interested. I learned to arrange them standing up slightly rather than flat, so they're easier to grab and they create visual height.
• Sliced Genoa salami (150 g): This is the backbone of the hat. Its deep red color is what makes Santa unmistakably Santa. The slight garlic warmth ties everything together.
• Prosciutto, rolled (100 g): Roll each slice gently before placing it. These ruffles create texture and they look elegant in a way that feels special for a holiday gathering.
• Pepperoni slices (100 g): The peppery punch that stands up to all those cheeses. Layer them with confidence.
• Large roasted red bell peppers, sliced into strips (2): Buy them jarred and pat them dry—they add brightness to the hat and prevent it from looking one-dimensional. They're the color of Christmas light.
• Cherry tomatoes or mini red peppers (1 cup): These sit at the tip of the hat like gemstones. They should be the most beautiful, glossy ones you can find because they're the statement piece.
• Fresh rosemary sprigs: Don't just sprinkle these randomly. Use them to outline and separate the beard from the hat. They smell incredible and add that 'someone really cared about this' detail. I always buy a bit extra because people eat them thinking they're edible decoration.
• Black olive (1): This single olive sits at the pom-pom of the hat. Yes, just one. Its simplicity is the joke, and somehow it works.

Instructions

Gather your board and plan the shape:

Start with your large wooden board or platter. I find it helpful to lightly score an imaginary triangle at the top for Santa's hat and leave the bottom half rounded for the beard. This takes thirty seconds and saves you from rearranging halfway through. Your board becomes the canvas, and you're about to paint with cheese.

Create the fluffy foundation:

Begin filling the bottom rounded section with your white cheeses. Start with the brie—arrange the slices slightly overlapping, like shingles on a roof. Then scatter your goat cheese crumbles into the gaps. Add the white cheddar cubes next, pressing them in just enough that they stay put but not so hard that you crush them. Nestle those mozzarella ball halves throughout, curved side up so they catch light. Tuck cream cheese balls between everything like little treasures. The key is to let the different whites and creams create visual interest—avoid the temptation to make it perfect and uniform. Imperfection is what makes it look like a real beard.

Frame the beard with crackers:

Arrange your white crackers around the base and sides of the beard section, standing them up at slight angles. This isn't about perfect rows; it's about creating a frame that holds the cheese and makes it easy for people to grab a cracker and load it up. I like to vary the cracker types so there's visual rhythm.

Build Santa's hat with bold colors:

Now for the red triangle at the top—this is where the magic happens. Start layering your salami and pepperoni slices, overlapping them generously. Don't be shy here; you want it to look abundant and a little wild. Think of it as building a festive, meaty crown. Tuck your rolled prosciutto pieces throughout for texture variation. They should look like little ruffles.

Add pepper strips and brightness:

Distribute your roasted red pepper strips across the hat. These aren't just for color—they add moisture and a slight sweetness that balances the salt of the cured meats. Weave them through the layers so they peek out from underneath. They should look intentional but also a little artistic.

Crown the hat with jewels:

Place your cherry tomatoes or mini red peppers at the tip of the hat and scattered along the edges. These should be the shiniest, most perfect specimens from your bunch. They're not a afterthought; they're the Christmas lights on Santa's hat.

Garnish with greenery and the pom-pom:

Use your fresh rosemary sprigs to create an outline between the hat and beard. This separates the sections visually and fills any gaps that might have appeared during assembly. Finally, place your single black olive at the very tip of the hat. It's such a simple touch, but it somehow completes the entire picture. Step back. You've just created something that looks like it belongs on a holiday greeting card.

Serve and watch the magic happen:

Place the board on your table where it can be seen and reached. Keep a few small cheese knives nearby and a roll of napkins within arm's reach. As your guests graze, you might need to refresh the beard cheeses or reposition the hat meats. That's part of the joy—tending to it, watching people's faces light up, and knowing that you created this moment.

Save

There's a moment during every holiday gathering when I watch someone realize they can make something this special with their own hands. My sister called me the day after our first Santa board and said, 'I just made this for my book club and they asked for the recipe.' That's when I understood—this board had become more than decoration. It had become a gift we could give each other, proof that sometimes the most memorable dishes are the ones that spark joy before anyone even tastes them.

Making It Your Own

The beauty of this board is that it invites personalization without losing its identity. I've experimented with different cheeses—sometimes I use aged gouda instead of white cheddar for deeper flavor, or I'll add a sharp blue cheese crumbled into one corner of the beard for complexity. A friend of mine swaps the mozzarella balls for burrata when she's feeling fancy, and honestly, it's stunning. The structure stays the same, but your preferences create variations that make it yours.

The Vegetarian Magic

You don't need to apologize if you want to skip the cured meats. Instead, build the hat with roasted red peppers (loads of them), sun-dried tomatoes, and red-hued cheeses like Red Leicester or aged gouda. Add roasted cherry tomatoes and little pearls of pomegranate for jewel-like brightness. I once made this version for a vegetarian friend, and honestly, the hat looked even more vibrant. The beard stays exactly the same, and the board becomes equally stunning just different.

Board Assembly Wisdom

Over the years, I've learned that the most beautiful boards aren't necessarily about having the most expensive ingredients—they're about proportion, color contrast, and trusting your eye. Pay attention to the spaces between things, not just the things themselves. When you step back, you should see Santa's face looking back at you, not just a jumble of cheese and meat. The proportions matter: roughly equal amounts of beard and hat, with the garnishes drawing attention to specific points.

• Use a large board rather than a small one—this gives you room to breathe and makes the board look generous and inviting
• Always have small cheese knives available so people can serve themselves without making a mess or destroying the arrangement
• Replenish the beard cheeses throughout the party; these empty faster than the hat meats and having them plump again shows care

Save

Every time I make this board, I think about how holidays are really just an excuse to gather around something beautiful and share it with people you love. Santa's Beard and Hat does that work for you.

Recipe FAQ

→ How can I make this board vegetarian?

Omit the cured meats and use roasted red peppers, sundried tomatoes, and red-hued cheeses such as Red Leicester to create the hat portion.

→ What cheeses are used for the beard section?

The beard features brie slices, goat cheese crumbles, white cheddar cubes, mozzarella balls, and optional cream cheese balls for texture.

→ How should the board be assembled?

Outline a triangle for the hat on the top and a rounded section below for the beard, layering cheeses and crackers below and cured meats, peppers, and tomatoes above.

→ Can the crackers be substituted for dietary needs?

Yes, gluten-free crackers or your preferred selection of crackers can be used to accommodate dietary restrictions.

→ What garnishes enhance the presentation?

Fresh rosemary sprigs outline the hat and beard, while a black olive placed at the hat’s tip serves as a festive pom-pom.

→ What beverages pair well with this board?

Light sparkling wines or cranberry spritzers complement the flavors and offer refreshing accents.