Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Christmas Charcuterie Board
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 658
- Total Fat
- 44 g
- Saturated Fat
- 17 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 31 g
- Cholesterol
- 118 mg
- Sodium
- 2111 mg
This festive Christmas charcuterie board is perfect for your next holiday get-together, thanks to an assortment of seasonal veggies, meats and cheese, all in the shape of a beautiful wreath with varying hues of red and green. At the center is a creamy wheel of Brie, adorned with a decorative star cut-out for added cheer. And since it travels well and is easy to prepare, it makes for a low-stress holiday appetizer option.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 658
- Total Fat
- 44 g
- Saturated Fat
- 17 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 31 g
- Cholesterol
- 118 mg
- Sodium
- 2111 mg
Ingredients
Smoky Maple-Bacon Mustard:
Pink Peppercorn-Rosemary Honey:
Blistered Shishito Peppers:
Board:
Directions
Special equipment:
a small star-shaped cookie cutter (about 2 inches wide); a circular board- For the smoky maple-bacon mustard: Add the bacon to medium nonstick skillet and place over medium heat. Cook, flipping occasionally, until golden brown and crisp, about 6 minutes. Drain on a paper towel-lined plate, then finely chop and transfer to a medium bowl. Stir in the mustard, maple syrup, paprika and a pinch of salt until well combined. Cover and refrigerate until ready to serve.
- For the pink peppercorn-rosemary honey: Add the honey, pink peppercorns and rosemary to a small saucepan and place over medium heat. Cook, stirring occasionally, until the honey is very warm and just beginning to simmer. Remove from the heat and keep warm until ready to serve.
- For the blistered shishito peppers: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once the oil is very hot and shimmering, add half of the shishito peppers. Cook, undisturbed, until charred in spots, 1 to 2 minutes. Toss and continue to cook until the peppers are crisp-tender and charred in spots all over, 1 to 2 minutes more. Season with a good pinch of salt. Transfer to a plate. Repeat with the remaining olive oil and shishito peppers. Keep warm until ready to serve.
- For the board: Using a small star-shaped cookie cutter (about 2 inches wide), cut out a star from the top of the Brie wheel, just through the rind. Remove the rind, keeping the Brie intact below. Place the wheel in the center of a circular board. Arrange small bowls of the smoky maple-bacon mustard and pink peppercorn-rosemary honey around the board. Shingle the fruit and nut crackers around the Brie, then fill in the remaining space with piles of the blistered shishito peppers, salami, prosciutto, Cheddar, pomegranates, tomatoes and marinated artichoke hearts. Arrange some sprigs of rosemary around the outside edges to add to the “wreath” theme.
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