This is the perfect Christmas Charcuterie Board! Little skewers of cheeses, meats, olives, tomatoes and herbs make this beautiful wreath, with mini garlic toasts for garnish.
Combine the olive oil, thyme, rosemary, oregano and garlic salt. Use small Christmas cookie cutters (like a small star cookie cutter or small christmas tree cookie cutter) to cut out shapes from the bread. Dip the bread into the seasoned oil and place on a cookie sheet. Bake for 10 minutes until crusty.
Fill the skewers with a variety of cheese, meat, tomatoes, olives, peppers and herbs. You can make each skewer the same, or make them all different!
Use the greenery to make a large wreath (you can use clear tape if needed.)
Place the skewers around the wreath. Add more herb sprigs around and top with the toasted bread pieces.
Notes
Equipment Needed
Long Picks or Skewers: For making the wreath
Cookie Cutter: A small star, Christmas tree, or other shape for cutting the bread.
Serving Board: Or a platter, tray, etc.
Tips and Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can change this up and use any kind of cheese and meats you prefer.
For the base greenery, you can use fresh herbs: basil, rosemary, mint, etc. You can also ask at a local flower shop, or cut some beautiful sprigs from a bush or tree. (Make sure you check that it is a non-poisonous bush! Also, make sure to rinse the sprigs well and allow to dry before using.)
Choose a nice platter or cutting board to make your wreath. I recommend a round platter to showcase your wreath.
You can prep the board ahead and store it wrapped with foil or saran wrap in the fridge for up to 24 hours.