Santa's Beard Hat Board

I'll never forget the year my niece's eyes lit up when she saw Santa's face staring back at her from our holiday appetizer table. It was three days before Christmas, and I'd been staring at a blank wooden board, wondering how to make something both festive and delicious for our family gathering. That's when it hit me—why not turn our favorite cheeses and cured meats into Santa himself? Within minutes, I was arranging creamy whites into a fluffy beard and layering vibrant reds into a jaunty hat. By the time everyone arrived, that board had become the most-photographed dish of the night, and honestly, the most fun I'd had preparing appetizers in years.

What surprised me most was how this board became a conversation starter. My brother-in-law, who's usually quiet at gatherings, spent fifteen minutes telling stories about his kids' reactions to eating Santa's nose (a cherry tomato). That's when I realized this wasn't just about food—it was about creating a moment that made people smile before they even took a bite.

Ingredients

• Brie cheese, sliced (200 g): This creamy, luxurious cheese forms the foundation of your beard and practically melts on your tongue. Slice it just before assembly so it stays fresh and doesn't dry out.
• Goat cheese, crumbled (200 g): The tangy flavor adds complexity to your white section, and its crumbly texture mimics the fluffiness of an actual beard beautifully.
• White cheddar, cubed (150 g): Sharper than its orange cousin, white cheddar adds a satisfying bite that keeps people reaching back for more.
• Mozzarella balls or bocconcini, halved (150 g): These little gems add visual interest and a mild, creamy texture that balances the stronger cheeses.
• Cream cheese, shaped into small balls (100 g, optional): I learned the hard way that rolling these between your palms for just 30 seconds creates perfect little pearls that nestle beautifully between other cheeses.
• Assorted white crackers (200 g): Rice crackers, water crackers, and wheat crackers all work—pick your favorites. They're the foundation that holds everything together.
• Genoa salami, sliced (150 g): This is your hat's deep red base. Buy it freshly sliced if possible—pre-packaged gets a bit dry.
• Prosciutto, rolled (100 g): Its delicate saltiness and elegant appearance elevate the entire presentation.
• Pepperoni slices (100 g): The classic red we all expect—use the best quality you can find, as it makes a real difference in flavor.
• Roasted red bell peppers, sliced into strips (2 large): If you have time, roast them yourself; jarred works in a pinch, but there's a sweetness to fresh-roasted that changes everything.
• Cherry tomatoes or mini red peppers (1 cup): These add brightness and a pop of juicy freshness that prevents the board from feeling heavy.
• Fresh rosemary sprigs: Not just for decoration—brush against them and your hands smell like a winter forest. They're the finishing touch that says you cared.
• Black olive (1): This tiny detail becomes Santa's pom-pom, and I've learned that positioning it slightly off-center feels more authentic than dead-center.

Instructions

Set your canvas:

Start with a large wooden board or platter—wood feels warmer and more inviting than ceramic. Lightly run your fingers across it to imagine where Santa will live. Outline a triangle at the top for the hat with your eyes, and imagine a rounded shape below for the beard. You're creating a map that will guide your arrangement.

Build the fluffy beard:

This is where the magic happens. Start with your brie slices, overlapping them generously across the bottom half. They should look soft and welcoming. Nestle your goat cheese crumbles into the gaps—these create that dimensional, fluffy texture. Now scatter your white cheddar cubes throughout, pressing some gently so they nestle in. Add your mozzarella halves like little snow flakes. If you've rolled cream cheese balls, tuck them in wherever they feel right. Step back and squint—does it look beard-like and abundant?

Add the cracker foundation:

Arrange your white crackers around the base and sides of the beard, standing some upright and laying others flat. These aren't just functional—they're part of Santa's texture, like the edges of a thick, fluffy beard.

Create the festive hat:

This is where color and drama enter. In your triangle at the top, begin layering your salami and pepperoni slices, overlapping them like roof shingles. Each slice should look intentional. Weave in your rolled prosciutto for elegance, then add those roasted red pepper strips for dimension and sweetness. The peppers soften the saltiness of the meats in the most pleasant way.

Illuminate with brightness:

Scatter your cherry tomatoes and mini red peppers around the hat and at the tip, especially. These jewel-like additions catch the light and prevent the board from feeling monotone.

Add the festive finishing touches:

Arrange fresh rosemary sprigs to outline both the hat and beard like a frame. These little green accents bring everything together. Finally, place your single black olive at the tip of the hat—this is Santa's pom-pom, the detail that transforms everything from pretty into whimsical.

Serve with intention:

Bring this to your gathering with pride. Serve immediately so everything is at its freshest, but keep your good cheeses nearby to replenish as people graze. Watch their faces—that's the real reward.

Save

The moment that really stayed with me was watching three generations gather around this board—my grandmother pointing out different cheeses she remembered from her childhood in Italy, my niece carefully peeling back prosciutto to examine the pattern, my dad making terrible Santa jokes that nobody laughed at but everybody remembered. That's when I understood that the most important ingredient on this board was the excuse it gave everyone to slow down and be together.

Customization That Feels Personal

Here's what I love most about this board—it's endlessly adaptable to whoever's eating it. For vegetarian guests, skip the meats entirely and double down on the variety of cheeses. Add roasted red peppers, sundried tomatoes, and perhaps some red Leicester or Mimolette cheese for that ruby color. For a gluten-free gathering, swap your crackers without a second thought. I've even made versions with fig paste tucked between cheeses for sweetness, or candied nuts sprinkled across the beard for crunch. The structure stays the same, but your personality shines through in the details. That's how you make a board feel like it was made with someone specific in mind.

Pairing Perfectly With Your Board

The magic of a beautiful board is magnified when you've got something wonderful to sip alongside it. I've found that light, crisp wines—a Prosecco or Pinot Grigio—complement both the creamy cheeses and the salty meats without overwhelming your palate. If you're steering away from alcohol, a good cranberry spritzer feels festive and brings out the berry notes hiding in some of the cheeses. Sparkling apple cider works beautifully too, especially if you're serving a mixed-age crowd. The key is something that refreshes your mouth between bites, allowing you to taste each component fully.

Making It Memorable For Your Guests

Beyond the flavor and appearance, this board becomes memorable because of how you present it. I always point out the little olive pom-pom—it's such a small detail, but it signals that someone cared enough to add personality. Place small cheese knives nearby, but don't overcomplicate things. Let people pick their own path through Santa's face. The best moments happen when your guests feel invited to enjoy something, rather than lectured about how to do it. Set it out where people naturally gather, perhaps as they're arriving, so it becomes part of the welcome rather than a formal course.

• Make sure you have enough small plates nearby—people will want to build their own little combinations of cheese, meat, and cracker
• Keep extra napkins closer than you think you'll need them; the butter from the brie and the oil from the meats add to the richness in the best way
• Don't put this out until your guests are ready to eat—timing it right means everything is at peak freshness and the visual impact lands hardest

Save

This board has become my go-to for any gathering where I want people to feel celebrated without me spending hours in the kitchen. It's become tradition at our house, and each year someone asks, 'Are you making Santa's board?' That question alone tells me I've created something worth repeating.

Recipe FAQ Section

→ What cheeses work best for the beard section?

Soft and creamy cheeses like brie, goat cheese, mozzarella balls, and white cheddar cubes create a fluffy and rich texture for the beard area.

→ How can I make the board vegetarian-friendly?

Omit cured meats and replace them with red-hued cheeses such as Red Leicester or sundried tomatoes alongside roasted red peppers for color and flavor.

→ What types of crackers complement this board?

Assorted white crackers like rice or water crackers provide a neutral base that pairs well with the creamy cheeses and savory meats.

→ Can the board be prepared in advance?

Yes, arrange the cheeses and crackers up to a few hours ahead. Add fresh meats, peppers, and garnishes closer to serving time to maintain freshness.

→ What drinks pair well with this festive board?

Light sparkling wines, cranberry spritzers, or other refreshing beverages complement the rich and savory elements perfectly.