Santas Beard Hat Board (Print Version)

A festive holiday board with creamy cheeses and cured meats, perfect for parties and family occasions.

# 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

# Directions:

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

# Expert Advice:

01 -
  • It looks like edible art on your board, but takes just twenty minutes to arrange—people think you spent hours
  • Every guest can graze exactly what they love, from creamy brie to smoky prosciutto, without anyone feeling like they're eating a "normal" charcuterie board
  • The combination of soft cheeses and crispy crackers against the salty cured meats creates this perfect texture conversation in your mouth
02 -
  • Assemble this board no more than two hours before serving. If you do it too early, the cheeses start to sweat and the crackers can absorb moisture and go soft. I learned this the hard way at a party that started later than planned.
  • Keep your cheeses cold until the moment you assemble. Cold cheeses hold their shape and texture much better than ones that have been sitting out. This single detail is what separates a mediocre board from one that looks professional.
  • Pat your roasted red peppers dry with a paper towel before using them. If they're wet, they'll make the cured meats soggy and cause the whole structure to feel compromised.
03 -
  • Arrange everything on a cold board if possible. If your wooden board has been sitting out, pop it in the freezer for fifteen minutes before assembly. This sounds odd, but it keeps the cheeses from starting to soften.
  • Don't cut the mozzarella balls in half until right before you assemble. Once you cut them, they start to lose moisture. I learned this lesson when a batch became weeping little puddles halfway through a party.
  • If you're transporting this board somewhere, assemble it on the board you'll serve from. Moving it increases the chance of the beard cheeses sliding sideways and destroying your carefully arranged Santa face.
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