Santa's Beard and Hat (Printable Version)

Whimsical holiday board with creamy cheeses and vibrant cured meats ideal for festive gatherings.

# What You'll Need:

→ Beard

01 - 7 oz brie cheese, sliced
02 - 7 oz goat cheese, crumbled
03 - 5 oz white cheddar, cubed
04 - 5 oz mozzarella balls (bocconcini), halved
05 - 3.5 oz cream cheese, shaped into small balls (optional)
06 - 7 oz assorted white crackers (rice crackers, water crackers, etc.)

→ Hat

07 - 5 oz sliced Genoa salami
08 - 3.5 oz prosciutto, rolled
09 - 3.5 oz pepperoni slices
10 - 2 large roasted red bell peppers, sliced into strips
11 - 1 cup cherry tomatoes or mini red peppers

→ Garnishes

12 - Fresh rosemary sprigs for decoration
13 - 1 black olive for Santa’s pom-pom

# Directions:

01 - Outline a triangle at the top of a large wooden board or platter to designate the hat area and a rounded bottom section for the beard.
02 - Fill the bottom half with white cheeses: arrange brie slices, goat cheese crumbles, cheddar cubes, and halved mozzarella balls to create a fluffy beard appearance. Incorporate cream cheese balls throughout for additional texture.
03 - Place rows of assorted white crackers along the base and sides of the beard section for contrast and crunch.
04 - Layer slices of salami and pepperoni within the triangular hat area, overlapping to create a rich red coloration. Add rolled prosciutto and roasted red pepper strips for visual variety and flavor complexity.
05 - Position cherry tomatoes or mini red peppers at the hat’s tip and scattered along its length to provide bright pops of color.
06 - Use fresh rosemary sprigs to outline and define the hat and beard sections, enhancing the festive presentation.
07 - Place a single black olive at the tip of the hat to represent Santa’s pom-pom.
08 - Present immediately and replenish components as needed throughout the gathering.

# Expert Hints:

01 -
  • It's a conversation starter that looks like you spent hours in the kitchen, but honestly takes twenty minutes—I love having people think I'm more impressive than I am
  • Everyone finds something they adore, from soft creamy cheeses to salty cured meats, so no one leaves hungry or disappointed
  • The festive presentation doubles as your decoration, which means less stress and more time enjoying your guests
02 -
  • The single most important lesson I learned the hard way: arrange your board no more than 2–3 hours before serving, or the cheese will sweat and the crackers will lose their crisp—timing is everything
  • I discovered that soft cheeses look more abundant when crumbled or sliced just before serving rather than sitting exposed to air, so do your prep and final arrangement in one fluid motion
03 -
  • Buy your cheeses and meats the day before and keep them properly wrapped in the cold—they arrange more easily when they're chilled and firm, and flavors are best when they've had time to settle
  • The secret nobody talks about: warm hands make board work harder, so keep your hands cool and work quickly, arranging as you go rather than positioning and repositioning everything
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