Santa's Beard and Hat

I'll never forget the year I decided to transform a holiday party platter into something whimsical—a charcuterie board shaped like Santa himself. My kids spotted it before anyone else did, their faces lighting up with pure joy. That's when I realized the best dishes aren't just about taste; they're about the moment of wonder they create. Santa's Beard and Hat Board became our holiday signature, and now guests ask for it before I've even sent invitations.

I remember standing in my kitchen on Christmas Eve, surrounded by family, and watching my mother arrange the cheeses with such care. She'd always said presentation was half the recipe, and that board proved it. When we brought it to the table, even the teenagers put down their phones. Something magical happens when food becomes art—people slow down and actually connect.

Ingredients

• Brie cheese, sliced (200 g): This creamy base is what makes the beard feel luxurious—it melts on the tongue and anchors your whole board with elegance
• Goat cheese, crumbled (200 g): The tanginess cuts through the richness and adds texture; I learned to crumble it just before serving so it stays fluffy and cloud-like
• White cheddar, cubed (150 g): Sharp and sturdy, it holds its shape beautifully and gives people something to grab with confidence
• Mozzarella balls, halved (150 g): These little gems catch the light and look absolutely adorable—they're the pearls of your beard
• Cream cheese balls, optional (100 g): A discovered trick: shape them while they're still cold, and they stay perfectly round for that finished look
• Assorted white crackers (200 g): Mix your textures here—rice crackers, water crackers, even crispy flatbreads—variety keeps people interested
• Genoa salami, sliced (150 g): The workhorse of your hat section; its deep red is exactly what Santa would wear
• Prosciutto, rolled (100 g): These delicate rolls add elegance to the hat and remind people this isn't just casual snacking
• Pepperoni slices (100 g): The bright peppery bite brings dimension—this is where flavor really happens
• Roasted red bell peppers, sliced (2 large): Sweet and silky, they soften the hat's intensity and add visual warmth
• Cherry tomatoes or mini red peppers (1 cup): These are your highlights—place them strategically where you want the eye to travel
• Fresh rosemary sprigs: Beyond decoration, they whisper holiday magic and give hands something to brush as they reach for food
• Black olive (1): The final touch that makes people say 'oh, that's perfect'—never skip this detail

Instructions

Set Your Stage:

Take your large wooden board and lightly trace an invisible triangle at the top where Santa's hat will sit proudly, leaving the rounded bottom for his glorious beard. This doesn't need to be perfect—freehand is actually more charming, and it guides your arrangement like a gentle suggestion rather than a strict rule.

Build the Fluffy Beard:

Start with the brie slices, laying them slightly overlapping in the bottom section like shingles. Scatter your goat cheese crumbles generously—they should look cloud-like and inviting. Tuck white cheddar cubes into gaps, then nestle those mozzarella balls throughout. Roll in your cream cheese balls like little surprises. Step back and look—there should be generous white carpeting of cheese, with creamy textures catching whatever light hits your board.

Frame the Beard:

Now arrange your white crackers around the edges and base of the beard section. They're not just functional; they're the finished hem of Santa's coat, so overlap them slightly and choose crackers that show their best side forward. This framing should make the whole beard look even more polished.

Crown the Hat:

Within your triangle, begin layering salami and pepperoni slices in overlapping rows—think of them as tiles forming a rich red roof. The overlaps create depth and make the hat look substantial. Weave in your rolled prosciutto for moments of elegant contrast. These should feel abundant and generous, the way Santa's wardrobe should be.

Add the Hat's Character:

Layer strips of roasted red pepper across your hat, letting them drape naturally. These soften the meat's intensity and add a silky texture that surprises people. The sweetness of the pepper against the salt of the meats is a small revelation.

Bring the Brightness:

Scatter your cherry tomatoes or mini red peppers around the hat's edges and tip. These aren't just red; they're jewel-toned accents that make the whole board look jeweled and festive. A few inside the hat section create little pockets of brightness.

Garnish with Magic:

Take your fresh rosemary sprigs and use them to outline the hat and define the beard's edges. This single step transforms the board from 'nice cheese platter' to 'holiday masterpiece.' The green against red and white is pure seasonal poetry.

Crown the Creation:

Place your single black olive right at the peak of the hat as Santa's pom-pom. This tiny touch makes people smile every single time—it's the punctuation mark on your whole creation.

Serve with Joy:

Bring it to your table immediately while everything is fresh and arranged beautifully. Keep small cheese knives and serving tongs nearby, and replenish the cheeses as people gather around—there's something special about watching your creation slowly disappear, knowing you created something people wanted to enjoy.

Save

Years later, I still remember my grandmother's quiet nod when she saw that first Santa board. She wasn't easily impressed, but something about the care in the arrangement, the colors telling a story—it made her understand why I love feeding people. That board taught me that food is language, and sometimes the most meaningful conversations happen around something beautiful.

The Art of Building Boards

I've learned that charcuterie boards are actually about contrast and surprise. The textures matter as much as the flavors—soft against crispy, salty against sweet, creamy against bright. When you're arranging, think about how someone's hand will move across the board, what flavors will land together on a cracker, what journey their palate will take. The best boards don't just feed people; they guide them through a tasting experience.

Making It Personal

What makes this board special isn't the ingredients—it's the intentionality. You could swap white cheddar for sharp cheddar, add smoked gouda, use different meats based on what's at your market. One year I added cranberry and white chocolate clusters because that's what my family loves. The framework is just that: a frame for your creativity. The real magic is in knowing your people and choosing things that speak to them.

Holiday Hosting Made Simple

This board is my secret weapon for stress-free entertaining. There's no last-minute cooking, no sauce to spill, nothing that needs to stay hot. It's all about the presentation and the spirit. I arrange it while people are arriving, they gather around it naturally, and suddenly you're hosting like you have everything under control—even when you didn't start cooking until twenty minutes before guests arrived.

• Pair this with sparkling wine or cranberry spritzers, and people feel like they're at a special occasion, not just a casual gathering
• Keep serving tongs nearby and gently encourage guests to refill their plates from the board itself—there's something about the communal aspect that makes food taste better
• Remember that half the joy of this board is how it looks, so take a photo before people dive in—you'll want to remember it, and you might want to recreate it next year

Save

Every holiday season, I'm grateful for the excuse to make this board—not because it's complicated, but because it brings people together in the most gentle way. Food that looks like joy tastes like joy, and that's really all any of us are trying to create in our kitchens.

Recipe FAQs

→ How do I create the beard section?

Arrange a variety of white cheeses like brie, goat cheese, cheddar cubes, and halved mozzarella balls on the bottom half of your board, nesting small cream cheese balls among them for texture. Add assorted white crackers along the base and sides to mimic the fluffy beard effect.

→ What ingredients make up the hat?

The hat consists of layered slices of Genoa salami, prosciutto, pepperoni, strips of roasted red bell peppers, and cherry tomatoes or mini red peppers for a bright finish.

→ How can I make this suitable for vegetarians?

Omit the cured meats and replace them with roasted red peppers, sundried tomatoes, and red-hued cheeses such as Red Leicester to maintain vibrant colors and flavors.

→ What garnishes enhance the board’s appearance?

Fresh rosemary sprigs outline both the beard and hat sections, adding a festive green touch, while a single black olive placed at the hat's tip serves as a pom-pom.

→ What drinks pair well with this board?

Light sparkling wines or cranberry spritzers complement the creamy textures and savory cured meats wonderfully, balancing the rich flavors.

→ Can I customize the cheeses or crackers?

Yes, feel free to swap in your favorite cheeses or opt for gluten-free crackers to suit dietary needs or personal preferences.