Christmas Tree Charcuterie Board

Create a stunning centerpiece for your holiday table with this Christmas tree charcuterie board. Featuring Spanish-inspired flavors, it is as delicious as it is eye-catching. Guests will gather around it before you even serve dinner.

The board is easy to assemble and needs no cooking. You only slice, fold and arrange. You can prepare everything ahead, so you can enjoy the party.

It is also a great way to introduce friends and family to Spanish cured meats and cheeses. Everyone can build their own bite with a little ham, cheese and olive.

Ingredients for the Christmas Tree Charcuterie Board

• Meats: Serrano Ham Sliced by Monte Nevado or 100% Iberico Acorn-fed Ham Hand Carved Style by Montaraz, rolled into rosettes. Add Loin 50% Iberico Grain-Fed Sliced by Fermin.
• Cheeses: cubes of Manchego Cheese wedge by Casa Castel and Mixed Milk Aged Cheese by La Reserva de Entrepinares
• Fruits: red or black grapes, plus pomegranate arils for garnish
• Olives: Green Manzanilla Olives by Andalusian Olives or Pitted Gordal Olives by Losada
• Decorations: a celery stick for the trunk, and a pineapple or apple slice cut into a star
• Optional: sprigs of rosemary to mimic tree branches

How to Build the Tree

1. Prepare the base. Use a large wooden or bamboo board as your canvas. Place the celery stick at the bottom to act as the tree trunk.
2. Start the bottom layer. At the base of the tree, arrange thin slices of loin in a wide semi-circle.
3. Add the cheese. Above the loin, place a neat line of Manchego and aged cheese cubes. Follow with a row of Manzanilla olives.
4. Add the ham and grapes. Add a layer of Serrano or Iberico ham rolled into rosettes for texture. Finish the top with red and black grapes.
5. Top it off. Place the star-shaped pineapple or apple slice at the very top of the tree.
6. Garnish. Sprinkle pomegranate arils across the tree like ornaments. Tuck rosemary sprigs between the layers to mimic branches.
7. Serve. Set the board on the table with small forks, toothpicks or crackers on the side.

Tips for a Perfect Board

• Take the cheese out of the fridge 30 minutes before serving. It tastes better at room temperature.
• Plan about 1-2 oz of cheese and 1-2 oz of charcuterie per guest as an appetizer.
• Mix textures and flavors: salty ham, nutty cheese, juicy grapes and briny olives.
• Slice the star and fold the ham at the last minute. This keeps everything fresh.
• Use a firm, thin celery stick so the trunk stays upright.

Make Ahead and Storage

You can cut the cheese cubes and fold the ham rosettes a few hours ahead. Cover everything with plastic wrap and keep it in the fridge. Assemble the tree on the board just before guests arrive.

Store leftovers in airtight containers and enjoy them within one day. Do not leave the board out for more than two hours.

Serving and Pairing

This charcuterie tree pairs perfectly with wine. Try a sparkling cava, a fruity Rioja or a dry fino sherry. It brings a sophisticated and playful twist to your holiday gatherings.

Looking for more festive ideas? Explore all our Christmas recipes.