Santa Claus Charcuterie

Santa doesn’t just come over by sneaking down the chimney anymore. Make this Santa Claus Charcuterie board for your next holiday gathering and bring the most Christmas cheer. Assemble your cheese board with your favorite fruits, veggies, breads, dips and cheeses. Just don’t forget to add the California Olive Ranch 100% CA EVOO for dipping- or you may end up on the naughty list!

Ingredients

1 brie round
1/2 pint Cherry Tomatoes
4oz pepperoni
4oz salumeria
Olives, mixed but at least 2 black olives for the eyes
1/2 cup California Olive Ranch 100% CA EVOO
Grapes, Apples, Berries, other preferred fruit
Bread and crackers
Other Options- dolmas, jam, pickled peppers, dates, honey, pretzels

Instructions

Slice the top face off of your brie round, about a 1/4 inch deep.
Slice the top in half, one half will become Santas beard.
Carve out two rounded triangles for Santa’s mustache from the top and one line that will curve around his head where his hat begins.
Slice a black olive in half horizontally, then slice one thin circle out of it.
Cut the olive circle in half to create Santa's eyes.
Assemble Santa’s hat with pepperoni slices, using the other fixings of your charcuterie board to help hold it in place.
Top his hat with a cherry tomato.
Use salumeria to line Santa’s neck like a scarf.
Fill in your charcuterie board with fruits, breads and dips of choice.
Pour 1/2 cup California Olive Ranch 100% CA EVOO into a small serving bowl.