Recipe
Christmas Tree Charcuterie
Celebrate the season in style with this stunning charcuterie centerpiece. A range of sweet, salty, and smoky flavors, all part of our curated charcuterie collection, ensures there’s something for everyone to savor.
Ingredients
4oz
Prosciutto di Parma, Product of Italy, thinly sliced4oz
Uncured Genoa Salame, sliced4oz
Hot Uncured Capocollo, thinly sliced4oz
Superiore Sopressata Dry Sausage Piccante, sliced6oz
Blanc Grue® Gruyere Cheese, sliced or cubed4oz
Parmigiano Reggiano Cheese, broken into chunks1container
Jubilee Olives1
French Brie Cheese6oz
Caramella® Cheese, sliced or cubed4oz
Uncured Peppered Salame, sliced4tbsp
Apricot Jam1bunch
Red Grapes1bunch
Green Grapes1
Apple, sliced4
Whole Figs, halved6
Orange Slices1
Pomegranate1cup
Marcona Almonds2cups
Assorted Crackers1
Star Shaped Cookie CutterInstructions
- 01Choose a large rectangular or tree-shaped board (at least 20” long).
- 02Lay it vertically so you have space to form a tree shape that narrows toward the top.
- 03Optional: Line edges with rosemary sprigs to frame the tree.
- 04Place the French Brie Cheese at the very top of the board.
- 05Slice Brie in half lengthwise to form two circular halves. Use a small star-shaped cookie cutter to remove the center of one of the Brie pieces. Place the piece with the star-shaped hole on top of the other full Brie piece. Fill the hole with 2–3 tablespoons of apricot jam. This will serve as the tree topper.
- 06First Tier: Below the Brie, fan out Prosciutto di Parma in soft folds or rosettes. Surround it with a few round crackers and a couple of cranberries or pomegranate arils for color.
- 07Second Tier: On each side, add small clusters of red grapes. In the center, place folded slices of Genoa Salame. Beside this, add cubes or slices of Caramella® Cheese and Blanc Grue® Gruyere Cheese. Tuck in rosemary sprigs between sections for greenery.
- 08Middle Tier: Add thin apple slices and more crackers. Arrange overlapping rounds of Superiore Sopressata Dry Sausage Piccante and Uncured Peppered Salame for contrast. Fill any gaps with small handfuls of Marcona almonds and pomegranate seeds.
- 09Lower Tier: Fan out slices of Hot Uncured Capocollo near the bottom. Add a pile of green grapes and small wedges of Parmigiano Reggiano. Place fig halves and orange slices for a pop of color and sweetness.
- 10Base: At the base of the “tree,” cluster your Jubilee Olives in a small bowl or directly on the board. Add bread slices or assorted crackers to form a “tree trunk.” Garnish generously with rosemary sprigs and a few pomegranate seeds scattered.
- 11Serve immediately or refrigerate (covered) for up to 2 hours before guests arrive.
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