Christmas Tree Charcuterie Board Recipe

I layered pretzels, cheeses, fruits, vegetables, and fresh rosemary into a Christmas Tree Snack Platter that hides a clever assembly trick you won’t expect.

I love creating a Cheeseboard Christmas Tree that feels like a tiny holiday mystery. Sharp cheddar cut into little triangles sits like ornaments while fresh rosemary provides the piney needles, and I always wonder which bite people will pick first.

It reads like an Xmas Tree Platter that somehow looks too delicate to touch yet impossible to resist. Guests lean in, point, laugh, then quietly steal another piece.

Most folks assume it’s complicated, they say it’s fancy, but the look alone starts every conversation and makes people curious enough to come back for more.

Ingredients

• Sharp cheddar brings rich protein and calcium, savory bite, pairs well with fruit.
• Brie adds creamy texture, more fat than protein, mild buttery sweetness.
• Goat cheese is tangy, easier to spread, gives bright sour notes.
• Prosciutto gives salty, delicate savory ribbons, little fat, intense cured flavor.
• Salami offers spiced meatiness and protein, folds of flavor to nibble.
• Green grapes add juicy sweetness, fiber, hydration and a fresh pop.
• Strawberries bring bright tart sweetness, vitamin C and cheerful color.
• Pretzel rods give crunch and salt, great for dipping and structure.
• Sprigs of rosemary look like tree branches, fragrant pine notes, earthy.
• Fig jam adds sticky sweetness, floral fruity depth, pairs well with sharp cheeses.

Ingredient Quantities

• 8 oz sharp cheddar, block sliced into thin triangles, about 2 cups
• 4 oz brie wheel, cut into wedges
• 4 oz goat cheese log, chilled and slightly tapered for rolling
• 8 oz mozzarella ciliegine (mini balls) or small mozzarella pearls
• 8 oz sliced salami, folded or rolled
• 6 oz prosciutto, torn into strips
• 1 bag pretzel rods (about 8 oz) plus 2 cups mini pretzels for filling
• 2 cups green seedless grapes, washed
• 8 large strawberries, hulled and halved
• 1 large apple (Fuji or Honeycrisp), thinly sliced and tossed in a little lemon juice
• 1 English cucumber, thinly sliced
• 1 pint cherry tomatoes
• 1 red bell pepper, thinly sliced for red “ornaments”
• 1 small bunch fresh rosemary, 8 to 12 sprigs for the “tree” look
• 1/2 cup mixed olives (green and Kalamata)
• 1/2 cup cornichons or small pickles
• 1/2 cup roasted almonds or mixed nuts
• 1 small jar fig jam or honey, for drizzling and dipping
• 20 to 24 assorted crackers or 1 small baguette, thinly sliced and toasted
• 50 small wooden toothpicks or cocktail skewers for assembling pieces

How to Make this

1. Prep everything first so you dont scramble later: slice the sharp cheddar into thin triangles, cut the brie wheel into wedges, chill the goat cheese log and slightly taper the ends so it rolls better, drain the mozzarella ciliegine, fold or roll the salami, tear the prosciutto into strips, hull and halve the strawberries, wash grapes, thinly slice the apple and toss in a little lemon juice, slice the cucumber and red bell pepper, rinse cherry tomatoes, drain olives and cornichons, measure out mini pretzels, pretzel rods, roasted almonds and crackers or baguette slices, and have 20 to 24 toothpicks/skewers ready.

2. Pick a large board or platter and lay a triangular outline of rosemary sprigs pointing up to suggest the tree shape, using longer sprigs at the bottom and shorter ones toward the top. Place 2 or 3 pretzel rods upright or laid side by side at the bottom center as the trunk and anchor them with a couple toothpicks so they stay put.

3. Build the first layer of “branches” with overlapping cheddar triangles: start near the bottom row of rosemary and work up in concentric rows, slightly overlapping like shingles so it reads as green tiers with cheddar leaves peeking out.

4. Tuck pieces of brie and rounds or slices of the tapered goat cheese into the upper third to act as focal cheeses; roll the chilled goat cheese in some crushed roasted almonds if you like a crunch, then slice or leave as a small log and secure with toothpicks as needed.

5. Make ornament skewers: thread mozzarella ciliegine with cherry tomatoes and/or olives on the toothpicks to create little red and dark ornaments, then stick them into the board among the rosemary “needles.” Use the red bell pepper slices and strawberry halves as additional red ornaments tucked into the rows.

6. Add the meats by folding or rolling the sliced salami and stuffing them into the gaps among the cheddar layers, and fan or loosely drape prosciutto strips so they look like soft garlands between rows of rosemary.

7. Fill remaining gaps with fruit and veggies: cluster green grapes in bunches, nestle apple slices and cucumber rounds into nooks, scatter mini pretzels and the remaining cherry tomatoes, and tuck cornichons and mixed olives where you need pops of color.

8. Sprinkle roasted almonds or mixed nuts into crevices for texture, and place the 2 cups of mini pretzels around the base and in gaps to hide empty spots. Keep crackers or toasted baguette slices to one side or in a small stack near the trunk so people can grab them.

9. Put the fig jam or honey in a small bowl and place it on the board for dipping; drizzle a little over the brie or goat cheese if you want a glossy sweet hit. Adjust any loose pieces and use extra toothpicks to secure anything that looks like it might slide.

10. Final styling: step back, fill any tiny holes with rosemary tips, mini pretzels, grapes or almonds, give one last gentle press so the tree reads clearly, and serve with extra toothpicks and napkins.

Equipment Needed

1. Large serving board or platter to build the tree on
2. Sharp chef’s knife for slicing cheddar, apple and bell pepper (keep it sharp)
3. Paring knife for hulling strawberries, trimming goat cheese and cutting brie wedges
4. Cutting board (use a second one if you want to keep fruit and meats separate)
5. Small serrated knife or baguette knife for toasting and slicing bread/crackers
6. 20 to 50 toothpicks or cocktail skewers for ornaments and anchoring pieces
7. Small bowls or ramekins for fig jam or honey, olives and cornichons
8. Small spreader or butter knife and a pair of tongs or kitchen tweezers for placing delicate bits

FAQ

Christmas Tree Charcuterie Board Recipe Substitutions and Variations

• Sharp cheddar (8 oz)
  • Aged Gouda, nutty and slightly sweet, slices nicely and holds shape
  • Manchego, firm and salty, good if you want something a bit tangy
  • Smoked cheddar, for a smoky flavor if you want to change things up
• Brie wheel (4 oz)
  • Camembert, very similar to brie but a bit earthier, cut into wedges the same way
  • Triple cream cheese, ultra creamy and decadent, great for spreading
  • Baked brie in puff pastry, if you want a warm center and fancy look
• Prosciutto (6 oz)
  • Serrano or Jamon Serrano, same dry cured style and saltiness
  • Speck, smokier and slightly spiced, great folded for texture
  • Thinly sliced smoked turkey, a milder lower sodium option that still layers well
• Pretzel rods and mini pretzels
  • Grissini or long breadsticks, same crunch and easy to tuck into the tree shape
  • Thin sliced toasted baguette, or crostini, for a more rustic bite
  • Pita chips or taralli, heartier crunch and good if you want gluten free check labels

Pro Tips

1) Chill soft cheeses while you prep everything, then bring them out 20 to 30 minutes before serving so they soften up and taste way better. If the goat cheese warms too much while you shape it, pop it back in the fridge for 10 minutes and you’ll have cleaner rolls.

2) Use tiny smears of fig jam or a dab of cream cheese as edible glue to anchor pretzel rods, rosemary sprigs or skewers. Toothpicks help but a little sticky spot keeps things from slipping when people bump the board.

3) Keep crackers and baguette slices separate until serving so they dont get soggy. Toasted bread in a covered container travels well, and put the jam/honey in a small bowl so diners can decide how much to use.

4) Vary heights and skewer lengths for depth, and place ornaments in odd-number groupings for a more natural look. Fill tiny gaps with almonds, mini pretzels or rosemary tips instead of bigger pieces, that makes the whole thing read cleaner.

5) Work from the center out and step back often to check the silhouette, not just one close-up spot. You’ll catch lopsided rows sooner and fix them quick without disassembling half the tree.