Holiday Charcuterie Board
We’re crafting a holiday charcuterie with our favorite fruit and nut-studded crackers. We can’t wait to chat about cheeses, geek out on garnishes, and share our tips for a tasty and gorgeous snack board.
Holiday Charcuterie
Servings: 8–10
Prep time: 1 hour 15 minutes, plus chilling time
Cook time: 40 minutes
Total time: ~2 hours, plus chilling
Ingredients:
- For the Mushroom and Walnut Pâté:
- 1 cup walnuts, toasted
- 2 tbsp butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 12 oz cremini or button mushrooms, cleaned and chopped
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 1/4 tsp ground allspice (optional)
- 1/4 cup dry sherry or white wine
- 1 tbsp soy sauce or tamari
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- For the Cheese Spread with Pickled Mustard:
- 1/4 cup yellow mustard seeds
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1/2 tsp salt
- 2 cups sharp white cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1/4 cup beer (lager or ale)
- 1 tbsp Dijon mustard
- 2 tbsp pickled mustard seeds (prepared above)
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Chives, finely chopped (optional)
- For Serving:
- Raincoast Crisps
- Fruit Compote
- Selection of cheeses and charcuterie meats
- 1 apple or pear, thinly sliced
- Green olives
- Nuts and dried fruit
- Fresh herbs (sage, rosemary, thyme)
Instructions:
- Make the Pickled Mustard Seeds: Rinse mustard seeds in a mesh strainer. In a saucepan, bring vinegar, water, sugar, and salt to a gentle boil. Add seeds and simmer for 20–30 minutes until plump. Cool and set aside.
- Prepare the Cheese Spread: Blend cheddar and cream cheese in a food processor. Add beer, mustard, Worcestershire, garlic powder, and paprika. Blend until smooth. Stir in pickled mustard seeds, adjust seasoning, and refrigerate at least 1 hour.
- Cook the Mushrooms: Toast walnuts in a skillet and set aside. In the same skillet, cook shallots, garlic, mushrooms, thyme, and allspice. Add sherry and reduce, then stir in soy sauce. Remove from heat.
- Make the Pâté: Pulse mushroom mixture, toasted walnuts, parsley, and lemon juice in a food processor until smooth but textured. Season to taste and chill at least 1 hour.
- Assemble the Board: Place cheese spread and pâté in small bowls. Fan out crackers nearby. Add cheeses and meats in clusters, arrange sliced fruit, scoop in compote, scatter olives and dried fruits, and tuck in fresh herbs for a festive finish.
Tips:
- Use a variety of textures and shapes for visual interest.
- Leave space between clusters for a natural, abundant look.
- Brush fruit with lemon juice to prevent browning.
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