Description
A few simple touches puts your BakerMama Signature Board in the holiday spirit. My Santa Signature Board is the season’s cutest charcuterie, complete with the big guy himself.
Ingredients
- Santa Brie:
- 1 (8 ounce) COLD wheel soft ripened Brie cheese
- 1 black olive slice, halved
- 1 half of a cherry tomato
- 1 (4 ounce) package sliced applewood smoked salami (about 32 slices)
- 10 thick slices white cheddar or mozzarella cheese, cut into small and mini star shapes
- 1 (8 ounce) container mini mozzarella cheese balls, drained well and patted dry
- In Festive Bowls:
- 1/3 cup pimento stuffed green olives
- 1/3 cup fig jam
- 1/3 cup cornichons
- 1/3 cup pepper jelly
- Fig jam and pepper jelly garnished with two pretzels as the ears and a raspberry as the nose for a little reindeer look
- Tree Shaped Cheese:
- 1 (8 ounce) block dill Havarti cheese, cubed
- 1 thick slice white cheddar or mozzarella cheese, cut into mini star shapes
- 1 cornichon, for the tree trunk
- Rosemary, for garnishing
- 1 (6 ounce) wedge White Stilton cheese with Cranberries
- 2 large bunches green grapes
- 1 (6 ounce) package sliced salami nuggets
- 1/2 cup raspberries
- 24 Holiday-Shaped Ritz Crackers
- 15 Fig & Olive Crisps
- 1/2 cup candied pecans
- 1/2 cup rosemary marcona almonds
- 1/2 cup dried cranberries
- 16 holiday sprinkled white chocolate mini pretzels
- 8 Gingerbread Men cookies
- 1/2 cup Christmas tree shaped red & green gummy candies
- Fresh rosemary, for garnishing
Supplies:
- The BakerMama Signature Board or 18”x12” wood board
- 4 mini bowls
- Star shaped cookie cutters (about 1-inch and 3-inch)
- Christmas cheese spreader set
Instructions
- Make the Santa Brie (Middle Right):
- Place the Brie wheel on the right side of your board.
- Slice a thin layer off the top to expose the creamy inside.
- From the removed piece, cut a strip for the hat brim and a mustache shape.
- Position the hat brim along the top of the Brie and the mustache at the bottom center.
- Add the two olive slice halves as the eyes (curved side down) and the cherry tomato half as the nose.
- Fold and layer the salami slices above the hat brim to form a tall, fluffy Santa hat.
- Add cheese star cutouts along the hat brim and one larger star at the tip of the hat.
- Arrange the mini mozzarella balls beneath the mustache to create Santa’s beard.
- Place the mini bowls in the reserved spaces filled with: pimento-stuffed green olives, fig jam, cornichons, and pepper jelly.
- Build the Cheese Christmas Tree (Bottom Left):
- Layer the dill Havarti cubes into a triangle/tree shape.
- Tuck rosemary sprigs throughout for greenery.
- Add the mini cheese star cutouts as ornaments and for the star on top.
- Place one cornichon vertically at the bottom as the tree trunk.
- Place the White Stilton with Cranberries on the top left corner of the board.
- Arrange the green grapes in two large clusters on the board.
- Pile the sliced salami nuggets near the top of the cheese tree and the raspberries next to the Santa brie.
- Arrange the holiday-shaped Ritz crackers at the top and bottom of the board and then the fig & olive crisps next to the white stilton cheese wedge.
- Fill in the middle of the board with the candied pecans, rosemary almonds, and dried cranberries.
- Add the festive treats: white chocolate pretzels to the left side of the board, Gingerbread men cookies to the right side of the board, and the Christmas tree shaped gummies to the top right corner of the board.
- Garnish both the fig jam bowl and the pepper jelly bowl with two pretzels and a raspberry to look like little reindeers.
- Garnish the board with fresh rosemary.