Holiday board with cured meats, cheeses, fruits, nuts, and crackers arranged festively for parties.
# What you'll 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 - On a large serving board or platter, sketch or outline the shape of a Christmas stocking using parchment paper as a guide if desired.
02 - Arrange cheeses in clusters to form the base and toe sections of the stocking.
03 - Fold and layer prosciutto, salami, and soppressata along the side and ankle of the stocking, alternating colors and textures for visual appeal.
04 - Fill spaces with groups of grapes, raspberries, and pomegranate seeds to add vibrant color.
05 - Arrange dried apricots, figs, mixed olives, and cornichons in small clusters throughout the board.
06 - Place sliced baguette and assorted crackers around the edge or form a cuff shape at the stocking’s top.
07 - Drizzle honey over the board or serve fig jam in a small bowl on the side.
08 - Generously garnish with fresh rosemary, thyme sprigs, and optional edible flowers to enhance festive presentation.
09 - Present immediately, replenishing items as needed throughout the gathering.
