Deck the Halls – and Your Table – With a Christmas Charcuterie Board

It's time to start planning what we'll be noshing on at Christmas this year. I'm all about putting everything on a board and calling it a day (it's less work ) and I love creating a festive spread that my family and friends can share laughs around. This year, I wanted to incorporate savory and sweet elements, so that the spread was fun for everyone — and it also helps with the transition from dinner to dessert.

The holiday offerings from Harry & David make it incredibly easy to pull together a fun and festive Christmas charcuterie board. The Specialty Christmas Banquet is one of my favorites because it offers a wide variety of products that make for a balanced board of salty and sweet items. On the savory side of the board, we have Calabrese salami, Rogue Creamery® Smokey Blue® cheese, sharp white cheddar cheese, three-seed crackers, mixed nuts, and the beloved Royal Riviera® Pears. If you haven't tried a schmear of blue cheese over a sweet, juicy slice of Royal Riviera® Pear, please take this as your sign to do so — immediately! Then go get yourself a glass of red wine.

On the sweet side of the board, we have a few of my favorite holiday goodies to make a BYO (build your own) hot cocoa station. The Holiday Hot Chocolate Duo Gift Box is a must-have for this sweet setup. Guests can choose from two different cocoas — milk chocolate or candy cane peppermint — and can use the adorable marshmallow candy stir sticks. I used the peppermint bark, gingerbread sandwich cookies, raspberry shortbread cookies, and milk chocolate-covered cherries from the Specialty Christmas Banquet, and added a ramekin of crushed peppermint sprinkles and a few sprigs of sugared rosemary for an extra special touch.

Another tasty option for your spread is the Dried Fruit Holiday Tree which offers a beautifully arranged assortment of dried fruits like apple rings, Mediterranean apricots, cranberries, kiwis, peaches, plums, and much more. The whole thing comes pre-arranged in the cutest Christmas tree-shaped wooden box that is perfect for the holidays and can be repurposed as part of next year's decorations. Set up a fun and festive Christmas charcuterie table with treats everyone will love.

Christmas Charcuterie Board

SERVINGS

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Equipment

• 2 small to medium ramekins
• 1 bowl for the hot cocoa powder
• 1 wooden board (large enough to hold the ramekins and other ingredients)

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Ingredients

For the sugared rosemary
• 2 cups granulated sugar (split)
• 1 cup water
• 3-4 sprigs rosemary
For the charcuterie board
• 1 jar Harry & David fig preserves
• Harry & David® Hot Cocoa (candy cane or milk chocolate)
• 2 Harry & David® Royal Riviera® Pears (sliced)
• Rogue Creamery® Smokey Blue® cheese
• Sharp white cheddar cheese
• Three-seed crackers
• Oatcake biscuits
• Calabrese salami
• Raspberries
• Mixed nuts
• Harry & David peppermint bark
• 2 raspberry-filled tree-cutout shortbreads
• 2 gingerbread sandwiches
• Milk chocolate-covered cherries
• Marshmallow stir sticks
• Dried Fruit Holiday Tree with Holiday Ornament
• Fresh thyme (for garnishing)

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Instructions

For the sugared rosemary
1
In a saucepan over low-medium heat, heat water and 1 cup of sugar until the sugar is completely dissolved.
2
Add rosemary to sugar mixture and warm for about 3 to 4 minutes, or until fully coated and fragrant.
3
Remove rosemary with a fork or tongs and place on a drying rack overnight, or at least 4 hours.
4
Once rosemary is sticky, but not wet, begin dipping them in 1 cup sugar until fully coated. Place on a parchment paper-lined baking sheet and let dry until hardened, about 6 hours.
For the charcuterie board
1
Prepare the board by first placing your ramekin of fig jam and crushed peppermint, and a small bowl for the hot cocoa powder.
2
On one side of the board, add your sliced pears and two cheeses of choice. Layer in your crackers, salami slices, and raspberries, and fill any open space with mixed nuts.
3
On the other side of the board, layer the peppermint bark, placing one piece on top of the other, around the hot cocoa bowl. Add cookies, milk chocolate-covered cherries, and marshmallow stir sticks.
4
Garnish the savory side with fresh thyme. Garnish the sweet side with sugared rosemary (fresh rosemary is fine too!).
5
Serve the entire dried fruit holiday tree on its own.

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Recipe Author: Olivia Carney