Santas Beard Hat Board

I'll never forget the first time I created a Santa board for our family holiday party. My sister walked into the kitchen while I was arranging white cheeses into a fluffy beard shape, and she burst out laughing—not at me, but with genuine delight. That moment, watching everyone gather around this edible work of art, feeling the warmth of the season through something I'd made with my own hands, reminded me that the best dishes are the ones that spark joy before anyone even takes a bite. Santa's Beard and Hat became our tradition that very night.

The year we made this for our office holiday party, I watched grown adults arguing playfully over who got the last piece of prosciutto. One coworker even asked for the recipe so she could recreate it at home, and I realized that sometimes the simplest ideas create the most memorable moments.

Ingredients

• Brie cheese, sliced (7 oz): This is your soft, creamy anchor for the beard—it spreads easily and creates that luxurious mouthfeel everyone loves. Pro tip: slice it while it's slightly chilled so it holds its shape better
• Goat cheese, crumbled (7 oz): The tanginess here balances the richness and adds personality. Don't skip this one; it's what makes people say 'what is that delicious thing?'
• White cheddar, cubed (5 oz): This brings a subtle sharpness and holds its shape beautifully on the board
• Mozzarella balls, halved (5 oz): The visual charm of these little white spheres is half the appeal—they catch the light and make the beard look even fluffier
• Cream cheese, shaped into balls (3.5 oz, optional): If you want extra texture and creaminess, roll these between your palms and pop them throughout the beard section
• Assorted white crackers (7 oz): Rice crackers, water crackers, even those thin wheat-free options work beautifully here. They're the foundation that lets everything shine
• Genoa salami, sliced (5 oz): This is the deep burgundy heart of your hat—layer it for that rich, festive look
• Prosciutto, rolled (3.5 oz): Those delicate rolls add elegance and a slightly salty complexity that keeps people coming back
• Pepperoni slices (3.5 oz): The vibrant red and slight spice make your hat unmistakably Santa-like
• Roasted red bell peppers, sliced (2 large): These bring sweetness and brightness—they're the cheerful contrast that makes the hat visually stunning
• Cherry tomatoes or mini red peppers (1 cup): These little jewels add pops of color and fresh crunch throughout the hat section
• Fresh rosemary sprigs: Beyond decoration, the aroma is absolutely festive. Brush them gently over the board and people will know something magical is happening
• Black olive (1): This single tiny detail transforms the whole creation into unmistakable Santa—it's the pom-pom that makes everyone smile

Instructions

Picture Your Canvas:

Take your large wooden board and lightly trace or imagine a triangle at the top (that's Santa's hat) and a rounded, generous space below for the beard. Don't stress about perfection—Santa's a little whimsical anyway

Build the Beard Layer by Layer:

Start filling that bottom section with your white cheeses. Arrange the brie slices first—they're your base layer. Scatter the goat cheese crumbles throughout, tuck cheddar cubes into the gaps, and arrange those beautiful mozzarella halves so they catch the light. If you're using cream cheese balls, distribute them like little surprises people will discover. This should look fluffy, abundant, and inviting

Create the Crackers Foundation:

Add rows of assorted white crackers around the base and sides of the beard section. Lean them slightly into the cheese so they look like they're supporting this glorious white fluff. This is where guests will start—give them easy access

Craft the Crimson Hat:

Now for the magic. Layer your salami slices in the triangle space at the top, overlapping them slightly like roof shingles. They should look rich and generous. Weave in pepperoni slices for that classic bright red. Add rolled prosciutto pieces for elegance and visual variety. The colors will build into something genuinely festive

Add Festive Accents:

Lay roasted red pepper strips across the hat section—they add sweetness and a silky texture that contrasts beautifully with the cured meats. Scatter cherry tomatoes or mini red peppers along the edges and at the tip of the hat

Frame It with Greenery:

Use fresh rosemary sprigs to outline the hat and create little borders around the beard. The green against white and red is exactly what the holidays look like. Let some sprigs stand upright for height and drama

Crown the Creation:

Place that single black olive at the very tip of the hat—it's Santa's pom-pom. Step back and admire your work. It really is art

Serve with Love:

Bring it out immediately while everything is at its freshest and most visually perfect. Keep cheese knives and small serving tongs nearby so guests can help themselves throughout the party

Save

What struck me most wasn't just how quickly it disappeared, but how people lingered around that board, talking and laughing. My mother told me later that the Santa board made her think of how food brings us together—not because it's complicated or expensive, but because it's beautiful and thoughtful and fun.

Making It Your Own

The wonderful thing about a charcuterie board is that it's your canvas. I've seen friends swap cheeses based on what they love—one added smoked gouda for depth, another used fresh mozzarella for a lighter touch. Some years, I lean toward creamy cheeses; other years, I bring in sharper aged varieties. The skeleton of the Santa stays the same, but each version tells the story of who made it. That's the real magic.

Vegetarian or Lighter Versions

If you're serving vegetarians or just want to dial back the meat, this board is incredibly flexible. Swap the meats for roasted red peppers, sundried tomatoes, and red-hued cheeses like Red Leicester or even a sharp cheddar that's aged. Cherry tomatoes and mini red peppers become even more prominent and bring that festive crimson you need. The beard stays exactly the same, and honestly, a full vegetarian version is just as stunning—maybe even more so if you love cheese the way I do.

Timing and Hosting Tips

Because this board requires no cooking, you can assemble it the morning of your party and keep it covered in the fridge until about 30 minutes before guests arrive. The beauty of that is you get to enjoy your party instead of cooking in the kitchen at the last minute. I always set out small serving knives and tongs near the board so people feel comfortable helping themselves without asking. And here's what I've learned: people love boards because they're interactive—let them be part of the experience.

• Pair this with sparkling wine, cranberry spritzers, or even a light prosecco for a celebration feel
• Serve it alongside crusty bread or breadsticks if you want to give the experience more substance
• If you're making this ahead, keep the black olive pom-pom off until the very last moment—it's your grand finale detail

Save

This board has become how our family kicks off the holidays now. Every December, someone asks, 'Are you making the Santa board?' and I know the season has truly begun.

Recipe FAQs

→ How do I create the beard portion on the board?

Arrange a mixture of sliced brie, crumbled goat cheese, cheddar cubes, and halved mozzarella balls at the bottom, layering with white crackers to mimic a fluffy beard texture.

→ What meats are used for the hat section?

Sliced Genoa salami, rolled prosciutto, and pepperoni slices are layered in a triangle to form the vibrant red hat shape.

→ Can this board accommodate vegetarians?

Yes, omit the cured meats and use roasted red peppers, sundried tomatoes, and red-hued cheeses like Red Leicester to create the hat section.

→ How should I garnish the board for a festive touch?

Use fresh rosemary sprigs to outline the beard and hat shapes, adding a natural and seasonal green accent, and place a black olive at the hat's tip as a pom-pom.

→ What beverages pair well with this board?

Light sparkling wines or cranberry spritzers complement the creamy cheeses and cured meats, enhancing the festive experience.