Recipe
Holiday Cheese & Charcuterie
Arrange a festive spread that brings a variety of flavors to your gathering. With traditional charcuterie favorites like Prosciutto di Parma and Capocollo to the modern fascination of Herb-Marinated Mozzarella, this artfully crafted board will leave your guests speechless and satisfied.
Ingredients
8oz
Boar's Head Canadian Cheddar Cheese8oz
Boar's Head Asiago Cheese8oz
Deli Sliced Smoked Gouda Cheese8oz
Boar's Head Chèvre Goat Cheese⅓cup
Fig preserves9oz
Castelvetrano olives, pitted4oz
Boar's Head Hot Sopressata4oz
Boar's Head Peppered Salame4oz
Boar's Head Genoa Salami, sliced thin4oz
Boar's Head Prosciutto di Parma®, sliced thin3oz
Boar's Head Hot Cooked Capocollo, sliced thin½cup
Quartered artichoke hearts4
Fresh Figs, sliced½cup
Marcona Almonds1cup
Grapes1
Pomegranate, sliced in quarters¼cup
Candied cranberriesInstructions
- 01Halving the original recipe, prepare the herb-marinated mozzarella according to recipe directions. Set aside.
- 02Allow remaining cheeses to sit out before serving so they are at room temperature for optimal flavor.
- 03Select a food-safe platter or wood serving board that is flat and large enough to hold the cheeses, meats and accompaniments.
- 04Pour the fig preserves, olives and herb-marinated mozzarella into small serving bowls or vessels and place on or around the board.
- 05Slice the sopressata and peppered salame into ¼-inch thick, round slices and place among the board.
- 06Arrange the remaining meats and cheeses on the board, cutting some pieces of cheese into small pieces for picking.
- 07Finish the board by filling any open spaces with assorted crackers and crostini, artichokes, figs, almonds, pomegranates, and candied cranberries.
- 08Garnish with fresh rosemary sprigs and serve.
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