Santa's Beard Hat Board (Printable)

A festive holiday board with creamy cheeses and vibrant cured meats arranged as Santa's beard and hat.

# 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)

→ 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

# Method:

01 - On a large wooden serving board or platter, outline a triangle at the top to designate the hat area and a rounded bottom section for the beard.
02 - Fill the beard section generously with white cheeses by arranging brie slices, goat cheese crumbles, cheddar cubes, and halved mozzarella balls to create a fluffy texture. Tuck in cream cheese balls evenly for added richness.
03 - Place rows of assorted white crackers along the base and sides of the beard to add crunch and visual interest.
04 - Layer sliced salami and pepperoni within the triangular hat section, overlapping to achieve a vibrant red color. Add rolled prosciutto and roasted red pepper strips for texture and variety.
05 - Place cherry tomatoes or mini red peppers at the tip and along the hat to introduce brightness and contrast.
06 - Outline the hat and beard sections with fresh rosemary sprigs to provide a festive, aromatic touch.
07 - Place a single black olive at the tip of the hat to represent Santa’s pom-pom.
08 - Serve immediately and replenish components as needed throughout your gathering.

# Expert Advice:

01 -
  • It's impossibly easy to throw together but looks like you spent hours in the kitchen—your guests will be genuinely impressed
  • You can prep it almost entirely ahead, then just add the crackers and final touches right before serving, keeping everything fresh and crispy
  • It feeds a crowd without requiring actual cooking, which means you stay calm, cool, and present with your guests instead of being stuck at the stove
02 -
  • Remove your cheeses from the refrigerator about 30 minutes before serving—cold cheese tastes like almost nothing. At room temperature, every flavor comes alive, and softer cheeses spread beautifully on crackers instead of sitting stubbornly stiff.
  • Arrange everything on a completely dry board because even tiny drops of moisture will make your meats glisten unappealingly and cause crackers to soften. If your peppers released any liquid, pat them dry with a paper towel before placing them.
03 -
  • Buy the largest wooden board you can find or even use a clean wooden cutting board laid on top of your good serving platter—size matters because cramped-looking food never looks as appetizing as generous abundance
  • Add micro-greens or edible flowers at the very last moment if you want extra visual drama—arugula or watercress add green contrast and a peppery bite that surprises people pleasantly
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