Santas Beard Hat Board

I still remember the year my sister suggested we skip the traditional appetizer platter and do something with a twist. We were hosting our annual holiday party, and I was staring at my empty fridge wondering what could feed a crowd without requiring hours in the kitchen. That's when it hit me—why not turn the party itself into the entertainment? Santa's Beard and Hat Board was born that afternoon, and it became the centerpiece that had everyone talking before they even sat down to dinner. Now, every December, guests arrive asking if the "Santa face board" is happening again. It's become our signature move.

The first time we made this board, my eight-year-old nephew insisted on placing the black olive pom-pom at the very top himself. He was so proud, announcing to every guest that he'd decorated Santa's hat. Watching his face light up as people arrived and immediately pointed out his contribution—that's the moment I realized this wasn't just about the food. It became a memory we'd all share, proof that the simplest ideas sometimes create the biggest moments.

Ingredients

• Brie cheese, sliced (200 g): The foundation of Santa's beard—creamy and luxurious. Slice it right before serving so it stays fresh and doesn't dry out under the board lights.
• Goat cheese, crumbled (200 g): Adds a slightly tangy note that keeps people reaching back. The crumbles fill in gaps perfectly and look authentically fluffy.
• White cheddar, cubed (150 g): Brings substance and that familiar sharp bite. Cube it generously so people can grab satisfying pieces.
• Mozzarella balls, halved (150 g): These creamy orbs are what make the beard look genuinely fluffy and inviting. The soft texture contrasts beautifully with firmer cheeses.
• Cream cheese, shaped into balls (100 g, optional): If you want extra richness and a smooth element, roll these by hand and nestle them throughout the beard. They melt on your tongue.
• Assorted white crackers (200 g): Rice crackers, water crackers, whatever feels festive to you. These form the base and sides, anchoring the beard visually and giving people something to build on.
• Genoa salami, sliced (150 g): The deep red backbone of Santa's hat. Slice it fresh from the deli counter if possible—the difference is noticeable.
• Prosciutto, rolled (100 g): Delicate and elegant. Rolling it adds dimension and texture variation to the hat section.
• Pepperoni slices (100 g): The vibrant contrast to the salami. These hold their color beautifully and add that familiar holiday cured meat flavor people expect.
• Roasted red bell peppers, sliced into strips (2 large): The game-changer for vegetarian guests. These strips add brightness and create visual separation between meats.
• Cherry tomatoes or mini red peppers (1 cup): These jewel-toned garnishes make the hat pop. They're also the salvation for anyone avoiding meat—substantial enough to feel satisfying.
• Fresh rosemary sprigs: Not just decoration. Brush past them with your hand while reaching for food, and the aroma reminds you it's the holidays. It's aromatherapy on a board.
• Black olive (1): The pom-pom. One single olive becomes iconic. Choose a good quality one—this gets noticed.

Instructions

Set the stage:

Start with your largest wooden board or platter—this is going to be the star. Picture Santa in your mind: a triangle hat at the top, a generous rounded section below for his beard. Lightly sketch this with your mind's eye, or if you're nervous, use a small piece of chalk or arrange items loosely first. You want the hat to occupy maybe the top third, leaving the bottom two-thirds for that glorious beard.

Build the beard foundation:

This is where the magic happens. Start laying down your white cheeses like you're creating texture and depth. Overlap your brie slices so they catch the light. Scatter the goat cheese crumbles generously—don't be shy here. Nestle cheddar cubes throughout for pockets of different color. Toss in those mozzarella balls halved-side down so they look creamy and inviting. If you're using cream cheese balls, distribute them like hidden treasures. The beard should look fluffy, abundant, like Santa's actually stood in your kitchen for hours getting ready.

Create the beard structure:

Now take your crackers and create two things: a line of them along the bottom edge (this is the chin line) and scattered them through the beard section so people have something to build their bite on. Leave some white cheese showing, though—you want that visual of softness and cream.

Construct the hat:

In that triangle at the top, start layering your cured meats. Overlap your salami slices so they create a deep burgundy depth. Add pepperoni for brighter pops of color. Tuck your rolled prosciutto in so it creates visual interest and different textures. This part should look abundant and slightly chaotic, like a velvet Santa hat.

Add the hat details:

Weave your roasted red pepper strips through the hat section. These create lines of brightness and give vegetarian guests something they'll actually want from the hat. Scatter your cherry tomatoes or mini red peppers around the tip and edges of the hat—they're the jewels that catch people's eyes first.

Garnish with intention:

Take your fresh rosemary sprigs and use them to create an outline where the hat meets the beard. This isn't just decoration—it's the boundary, the moment where you say 'this is the face.' It also fills space in a way that feels intentional and festive. Brush them gently with your fingers and smell the evergreen. That's your cue that holiday season is here.

Crown your creation:

Place that single black olive at the very tip of the hat. Step back. Look at it. That tiny olive is now Santa's pom-pom, and somehow, that makes everything else feel complete. It's the punctuation mark on your masterpiece.

Serve with presence:

Bring this to your gathering with confidence. Watch people's faces. Have small cheese knives and serving tongs nearby. As people eat, pieces will get depleted—this is fine. The board evolves throughout your party, and somehow it's even more beautiful as people enjoy it together.

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There was one Christmas when my brother-in-law, who usually declined the vegetarian options at parties, came back for a second plate built entirely from roasted red peppers, mozzarella, and tomatoes from the hat section. He never said a word, just kept filling his plate. Later, his girlfriend mentioned he was being thoughtful about his eating, and suddenly this festive cheese board became the thing that made everyone feel included. That's when I understood—the best holiday food isn't about impressing people with complexity. It's about creating something that welcomes everyone exactly as they are.

The Board Setup That Actually Works

The secret to a stunning presentation is understanding that a charcuterie board is really about contrast and flow. When you're arranging Santa's face, you're naturally creating that contrast—creamy white against deep red, soft against crispy. But here's what takes it from good to memorable: leave some negative space. Don't fill every centimeter. Let the beautiful wood or platter show through. Your eye needs places to rest, and that's what makes people stop and actually look at what you've created before diving in. The board should feel abundant but not suffocating. It should invite exploration.

Making It Vegetarian Without Compromise

The first year someone asked me to make this board for a vegetarian gathering, I panicked. The hat without meat? But then I realized—roasted red peppers are actually more flavorful than salami. Sun-dried tomatoes can be even more intense. Red Leicester cheese instead of white cheddar gives you that same bold color. Honestly, the vegetarian version I ended up making looked just as striking and tasted genuinely delicious. The key is committing to the concept fully. Use red-hued cheeses confidently. Layer vegetables with the same intention you'd layer meats. Make it so good that people don't notice what's missing—they just enjoy what's there. Your vegetarian guests will appreciate being thought of from the ground up, not treated as an afterthought.

Drinks That Make This Board Shine

What you pour makes this board transcendent. A crisp sparkling wine—something light and effervescent—cuts through the richness of the cheese beautifully. If you're avoiding alcohol, a cranberry spritzer with fresh rosemary sprigs (echoing your board!) feels festive and pairs surprisingly well with the salty-sweet combination here. I've also had success with a really good non-alcoholic sparkling cider. The effervescence is key, whatever you choose. It cleanses the palate and makes people want to keep grazing. Avoid heavy wines or sugary drinks—they'll make the board feel cloying instead of refreshing. You want people enjoying themselves for hours, and light pairings keep the energy up.

• Sparkling wine or prosecco pairs naturally with both cheese and cured meats
• Cranberry spritzers add color and holiday spirit without overwhelming the flavors
• Skip heavy reds—they compete with the delicate cheeses instead of complementing them

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This board has become more than a recipe in our family—it's become a tradition that means 'the holidays have officially started.' Every time we set it up, we're not just arranging food; we're creating an invitation to gather, to eat together, to celebrate the fact that we're in the same room. That's the real gift of this board.

Recipe FAQs

→ What cheeses are used for the beard?

Brie, goat cheese, white cheddar, mozzarella balls, and optionally cream cheese balls create the creamy, fluffy texture of the beard.

→ Can this board accommodate vegetarians?

Yes, by omitting meats and substituting them with roasted red peppers, sundried tomatoes, and red-colored cheeses like Red Leicester, it becomes vegetarian-friendly.

→ What meats make up the hat portion?

Sliced Genoa salami, prosciutto, and pepperoni are layered to form the vibrant red hat shape.

→ How can the board be decorated festively?

Fresh rosemary sprigs outline the hat and beard, and a black olive is placed at the hat's tip to mimic Santa’s pom-pom.

→ What are good beverage pairings?

Light sparkling wines or cranberry spritzers complement the rich and creamy flavors of the board.