Stirring the Pot: A Guide To The Perfect Christmas Charcuterie Spread
A festive, fun, and easy way to entertain!
December 22, 2025
Hi, everyone!
It’s officially Christmas week, and things are buzzing in the Zakarian kitchen. I hope you’re settling into these festive days, enjoying time with loved ones and, of course, sharing plenty of good food along the way.
In our house, the holidays are about family, food, and fun. For a few days, the kitchen becomes a revolving door, which is exactly why having something ready to serve is so important. That’s where a well-made grazing assortment really shines.
With most holiday menus likely set by now, I wanted to share one of the easiest and most elegant ways to entertain: a thoughtfully put-together charcuterie and cheese board. It’s approachable, adaptable, and always a crowd-pleaser when assembled with intention and quality ingredients.
Below are the fundamentals for building a platter that looks great and tastes even better. Don’t feel tied to the ingredient list. Use what you enjoy, consider your guests, and focus on balance and presentation.
Wishing you all a very Merry Christmas, and cheers to another year of great recipes, useful tips, and delicious food.
Charcuterie Board Guidelines
INGREDIENTS
Serves 12
8 ounces thinly sliced prosciutto One 8-ounce package duck liver pâté flavored with apricots and brandy 8 ounces salami, cut into 1/8 1 1/2 pounds mild cow's milk cheese, such as Gouda Two 8-ounce logs of fresh goat cheese 1 1/2 pounds semi-hard cheese, such | Two 8-ounce wheels of soft cow's milk cheese, such as Epoisses, cut into half-moons 1 1/2 pounds hard, pungent sheep's milk cheese such as Pecorino, cut into chunks Serving suggestions: quince jam, black currant jam, chickpea hummus, olives stuffed with peppers, cornichons, red onion chutney, bittersweet chocolate, whole-grain mustard, breadsticks, crackers, crisp toasts, local honey, fresh figs, dried apricots, Medjool dates, Marcona almonds |
INSTRUCTIONS
Arrange the meats and cheeses on a large cutting board, each under a small piece of parchment paper. Cut some cheeses into smaller pieces, but leave some blocks larger as well so the guests may identify them.
Serve the pâté as is on a small raised platter or plate. Place a small knife next to it so that people can slice as they’d like.
Put additional condiments in small ramekins or bowls and place around the meats and cheeses.
Serve the breadsticks in a taller cylindrical glass placed on the board, and any crackers or crisps on a small plate.
Pro Tips
Use squares of butcher or parchment paper to keep your board or any surface that you are serving on clean.
Create space between each item so your guests can really see all of their delicious options.
Use different serving vessels for each item to create height and visual interest.
Include a range of savory, sweet, acidic, and salty.
Place anything red in the middle of the platter. It catches the eye, and it makes a nice centerpiece.
When handling prosciutto, the less you touch it, the better. I prefer to serve it flat, as it comes in the package.
Equipment Used
Cutting board
Chef’s knife
Serving board
Various small bowls
Various cheese knives
Small spoons
More Festive Recipes
 Crispy Duck Breast with Caper-Cherry Sauce |  Almond Cake with Berries and Cream |  Rum Ginger Pomegranate Punch |
News & Events
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NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.
NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.
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