Holiday board featuring cured meats, artisan cheeses, fresh and dried fruits, plus savory accompaniments.
# What You Need:
→ Meats
01 - 3.5 oz prosciutto
02 - 3.5 oz Genoa salami, thinly sliced
03 - 3.5 oz spicy soppressata, thinly sliced
04 - 1.75 oz coppa or bresaola (optional)
→ Cheeses
05 - 3.5 oz aged cheddar, cubed
06 - 3.5 oz brie, sliced
07 - 3.5 oz manchego, sliced
08 - 2.8 oz goat cheese, formed into small rounds
→ Fresh & Dried Fruits
09 - 1 cup seedless red grapes
10 - 1 cup fresh raspberries
11 - 1 small pomegranate, seeded
12 - 0.5 cup dried apricots
13 - 0.5 cup dried figs, halved
→ Accompaniments
14 - 0.5 cup mixed olives
15 - 0.25 cup cornichons or mini gherkins
16 - 0.5 cup candied pecans or walnuts
17 - 0.5 cup honey or fig jam
→ Crackers & Bread
18 - 1 baguette, sliced
19 - 1 box assorted crackers
→ Garnish
20 - Fresh rosemary and thyme sprigs
21 - Edible flowers (optional)
# Directions:
01 - Place parchment paper on a large board and trace the shape of a Christmas stocking as a layout guide.
02 - Position clusters of assorted cheeses to form the base and toe of the stocking.
03 - Fold and layer the sliced meats along the side and ankle sections, alternating varieties for visual contrast.
04 - Fill empty spaces with clusters of grapes, raspberries, and pomegranate seeds to add color and freshness.
05 - Arrange dried apricots, figs, mixed olives, and cornichons in small groups evenly across the board.
06 - Arrange baguette slices and assorted crackers around the edge or create a cuff shape at the stocking top.
07 - Drizzle honey or serve fig jam in a small dish on the side for dipping.
08 - Decorate generously with fresh rosemary, thyme sprigs, and edible flowers for a festive finish.
09 - Present immediately and replenish as needed throughout the gathering.
