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Christmas Charcuterie Board

5 from 1 vote


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


For the sugared rosemary

  • 2 cups granulated sugar (split)
  • 1 cup of water
  • 3-4 sprigs of rosemary


For the sugared rosemary

  • In a saucepan over low-medium heat, heat water and 1 cup of sugar until the sugar is completely dissolved.
  • Add rosemary to sugar mixture and warm for about 3 to 4 minutes, or until fully coated and fragrant.
  • Remove rosemary with a fork or tongs and place on a drying rack overnight, or at least 4 hours.
  • 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

  • Prepare the board by first placing your ramekin of fig jam and crushed peppermint, and a small bowl for the hot cocoa powder.
  • 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.
  • 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.
  • Garnish the savory side with fresh thyme. Garnish the sweet side with sugared rosemary (fresh rosemary is fine too!).
  • Serve the entire dried fruit holiday tree on its own. Enjoy!
Course: Appetizer
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