Charcuterie Board for the Holidays

Holiday get-togethers are in full swing! A charcuterie board is always a lovely thing to serve. A crowd-pleaser, it goes wonderfully with red, white, rosé and even sparkling wine! Read on for our tips on how to make the best charcuterie board.


A Charcuterie board can be more than cold meats! Add cheese, olives and dips for an easy, delicious and filling grazing platter everyone will enjoy.


For the meats: soppressata, prosciutto, salami, etc… any Italian-style cold cut will do the trick! Fold them into triangles, flowers or neatly stack them for an easy presentation.


For the cheese: try an assortment of soft and hard cheeses, mild and sharp. Manchego, Gouda, creamy Brie, aged Cheddar, goat’s cheese and a piece of blue cheese will ensure that there is something for everyone’s taste. Don’t forget a fresh baguette, salty crackers or toasted bagel bites to pair.


Vegetables: marinated artichoke hearts, fresh figs, roasted bell peppers, tapenade and a few green olives will balance your board, along with a dip or two and cucumber and carrot sticks. Your guests will appreciate the healthy option!


If you’re feeling particularly festive, try a baked Camembert, topped greens, sundried tomatoes and almonds – it is wonderful with toasted bruschetta slices!

Baked Camembert

Recipe courtesy of Warwick Wine Estates



  • 1 large wheel Camembert cheese
  • 3 tsp (15ml) thyme leaves
  • 3 tbsp (45ml) olive oil
  • Freshly ground salt & pepper
  • 1/4 c (50g) roasted and salted almonds, roughly chopped
  • 1/2 c (100g) sundried tomatoes, roughly chopped
  • 1 handful micro salad leaves
  • 1 sliced bruchetta, toasted (optional)



  1. Preheat oven to 350°F.
  2. Wrap edges of camembert in foil, sprinkle with thyme, salt and pepper, drizzle with olive oil and bake for 20 minutes, until camembert is runny in centre.
  3. Remove foil, and serve camembert topped with sundried tomatoes, almonds and micro salad leaves.
  4. Enjoy with toasted bruschetta slices.