Charcuterie Wreath: 15 Christmas Boards You Can Shape Into a Wreath

A charcuterie wreath is meat, cheese and crackers arranged in a ring on a round board, usually on a base of fresh rosemary that looks like evergreen branches. With a bowl of dip in the middle, it looks like a real Christmas wreath and takes about 25 minutes to build.

Below is the step-by-step method for the classic rosemary wreath, then 15 boards you can shape into a wreath: salami roses, antipasto skewers, summer sausage, goat cheese, a cheese ball ring, pinwheels, pigs in a blanket, baked brie, breakfast and dessert. Every wreath lists exactly what's on it, with amounts and how many it serves.

How to make a charcuterie wreath

1. Use a round board about 14 to 18 inches across.
2. Set the center first. A bowl of dip about 5 inches across, or a round cheese, keeps the middle open.
3. Lay the base. Arrange rosemary sprigs in a ring about 3 inches wide around the center, all pointing the same way, like a real wreath. No rosemary? Shingle the meat and cheese themselves into the ring, as in the summer sausage wreath below.
4. Add the food in small clusters of 3 to 5 pieces on top of the base, rotating colors so red, white and green repeat around the ring.
5. Add a bow at the bottom: fold 3 salami slices in half and pinch them together, or cut a bow from red bell pepper.
6. Keep extras off the ring (crackers go around the outside or on a separate plate) so the wreath shape stays clear.

Hosting Thanksgiving first? See our Thanksgiving charcuterie board ideas and Friendsgiving boards.

Meat and cheese wreaths

1. Classic Rosemary Charcuterie Wreath

The wreath most people picture: rosemary, salami, mozzarella, tomatoes and olives around a bowl of dip. Serves 10.

What's on the board

• 1 round board, about 16 inches across
• 2 packs fresh rosemary (about 20 sprigs), for the base
• 4 oz sliced hard salami (about 16 slices), plus 3 slices for the bow
• 10 fresh mozzarella balls (from an 8 oz container), drained
• 9 cherry tomatoes
• 16 pitted green olives
• 6 oz green grapes (about 40), in small clusters
• 1 cup spinach dip, in a bowl about 5 inches across
• 24 round crackers, served on the side

How to make it

1. Center. Set the dip bowl in the middle of the board.
2. Base. Lay the rosemary sprigs in a ring about 3 inches wide around the bowl, overlapping them and pointing them all clockwise.
3. Salami. Fold each salami slice in half, then in half again, and tuck them into the ring in small groups of 3.
4. Fill. Add the mozzarella, tomatoes, olives and grapes in small clusters, rotating colors around the ring until little rosemary shows.
5. Bow. Fold 3 salami slices in half, pinch them together at one end and set them at the bottom of the wreath as a bow.
6. Serve. Put the crackers on a plate beside the board. Build it up to 4 hours ahead and keep it covered in the fridge.

Where to get it

Fresh rosemary is sold in small packs in the produce section; buy 2 packs for a full ring.

2. Caprese Wreath

Tomatoes, mozzarella and basil in a red, white and green ring with balsamic glaze in the center. Serves 8.

What's on the board

• 1 round board, about 14 inches across
• 39 cherry tomatoes (about 1 1/2 pints)
• 27 fresh mozzarella balls (about 9 oz), drained
• 40 large fresh basil leaves
• 1/4 cup balsamic glaze, in a small bowl
• 1 tbsp olive oil, salt and pepper

How to make it

1. Set the balsamic glaze bowl in the center.
2. Lay the basil leaves in a ring around it, overlapping, as the base. Here the basil is part of every bite.
3. Alternate tomatoes and mozzarella balls on top of the basil all the way around.
4. Drizzle with olive oil and sprinkle with salt and pepper right before serving.

Where to get it

Fresh basil is in the produce section with the packaged herbs; balsamic glaze is near the vinegars.

3. Salami Rose Wreath

A ring of salami roses with cheese and grapes in between. Serves 10.

What's on the board

• 1 round board, about 16 inches across
• 12 oz sliced hard salami (about 48 slices), for 6 roses
• 8 oz white cheddar (a block), cut into 3/4-inch cubes
• 12 oz green grapes, in small clusters
• 1 pack fresh rosemary (about 10 sprigs), for the base
• 1 cup whipped feta or cream cheese dip, in a bowl

How to make it

1. Make 6 roses. Hang 8 salami slices over the rim of a wine glass, each overlapping the one before by half. Flip the glass onto the board and lift it off; the slices fold into a rose about 3 inches across.
2. Build the ring. Set the dip bowl in the center and lay the rosemary in a ring around it.
3. Place the roses evenly around the ring, then fill between them with cheddar cubes and grapes.

Where to get it

Use thin deli salami for roses; thick slices are too stiff to fold.

4. Antipasto Wreath

Prosciutto, provolone, artichokes, peppers and olives in an Italian ring. Serves 10.

What's on the board

• 1 round board, about 16 inches across
• 4 oz prosciutto (about 8 slices), torn into ribbons
• 6 oz sliced provolone (about 8 slices), folded into quarters
• 1 jar (6 oz) marinated artichoke hearts, drained and patted dry
• 1 jar (12 oz) roasted red peppers, drained and cut into strips
• 24 green and black olives
• 1 pack fresh rosemary (about 10 sprigs), for the base
• 1 small round of fresh mozzarella (8 oz), in the center

How to make it

1. Set the mozzarella round in the center.
2. Lay the rosemary in a ring around it.
3. Add the prosciutto ribbons, folded provolone, artichokes, pepper strips and olives in small clusters around the ring.
4. Pat the artichokes and peppers dry first so the board does not get wet.

Where to get it

Marinated artichokes and roasted red peppers come in jars in the olive and pickle aisle.

5. Cheese and Cracker Wreath

A budget wreath of cheese cubes and grapes, with crackers in the middle. Serves 10.

What's on the board

• 1 round board, about 16 inches across
• 8 oz cheddar (a block), cut into 3/4-inch cubes
• 8 oz pepper jack (a block), cut into 3/4-inch cubes
• 8 oz green grapes (about 50), off the stem
• 16 cherry tomatoes
• 4 round crackers, in a short stack in the center
• 1 red bell pepper (for the bow)

How to make it

1. Stack the crackers in the center of the board.
2. Make the ring base with green grapes.
3. Add the cheese cubes and tomatoes in clusters on top of the grapes.
4. Cut a bow shape from the red bell pepper with a knife and lay it at the bottom.

Where to get it

Store-brand cheese blocks keep this wreath inexpensive.

6. Summer Sausage and Cheddar Wreath

Rounds of summer sausage and white cheddar triangles alternating in a ring around whole-grain mustard. No rosemary needed. Serves 6.

What's on the board

• 1 round board, about 16 inches across
• 1/2 summer sausage (about 6 oz of a 12 oz sausage), cut into 17 rounds about 1/4 inch thick
• 6 oz white cheddar (from an 8 oz block), sliced 1/4 inch thick and cut into 15 triangles
• 8 oz red grapes (about 50), in 4 clusters
• 13 cornichons
• 1/2 cup whole-grain mustard, in a small bowl about 4 inches across
• 18 round butter crackers, around the outside

How to make it

1. Slice. Cut 17 straight rounds about 1/4 inch thick from the sausage. Slice the cheddar 1/4 inch thick, then cut each slice corner to corner into 2 triangles, for 15 triangles.
2. Center. Set the mustard bowl in the middle of the board.
3. Make the ring. Starting at the top, about 1/2 inch out from the bowl, lay a sausage round, then a cheese triangle with its point toward the bowl, tucked slightly under the next round, working clockwise around the bowl in a single row. Where a triangle will not fit, let two rounds overlap instead; the 17 rounds and 15 triangles close the ring.
4. Add color. Set a grape cluster just outside the ring at the top, bottom and both sides, with 2 to 4 cornichons beside each one.
5. Crackers. Lay the crackers flat in 4 overlapping arcs of 4 or 5 around the outside edge, filling the spaces between the grape clusters.
6. Make ahead. Slice the sausage and cheese up to a day ahead and keep them in separate containers in the fridge. Build the ring up to 4 hours before serving and keep it covered and chilled.

Where to get it

Summer sausage is sold near the deli and packaged meats; cornichons are in the pickle aisle.

7. Antipasto Skewer Wreath

Eighteen antipasto skewers laid in a ring, pointing straight out from the center like sun rays. Serves 9.

What's on the board

• 1 round board, about 16 inches across
• 18 wooden picks or skewers, about 5 inches long
• 18 slices hard salami (about 4 oz), folded in half
• 18 small fresh mozzarella balls (about 8 oz), drained and patted dry
• 18 cherry tomatoes
• 18 small fresh basil leaves
• 18 pimento-stuffed green olives
• 9 pepperoncini, in a bowl about 5 inches across in the center
• 2 tbsp Italian dressing, for drizzling
• 1/4 tsp cracked black pepper, for the mozzarella

How to make it

1. Thread. On each pick, thread 1 olive, 1 salami slice folded in half, 1 mozzarella ball, 1 basil leaf and 1 cherry tomato, pushing them close together and leaving about 1/2 inch of bare pick behind the olive and about 1 inch past the tomato.
2. Center. Set the pepperoncini bowl in the middle of the board.
3. Lay the ring. Lay the skewers flat around the bowl, pointing straight out from it like sun rays, with the bare tip past the tomato touching the bowl and the olive end toward the edge of the board. Place the first 6 where 12, 2, 4, 6, 8 and 10 sit on a clock, then lay 2 more evenly in each gap. Eighteen 5-inch picks around a 5-inch bowl make a full ring on a 16-inch board, with the tomatoes nearly touching.
4. Finish. Drizzle the mozzarella and tomatoes with Italian dressing and sprinkle the mozzarella with cracked pepper just before serving.
5. Make ahead. Thread the skewers up to a day ahead, cover and chill. Lay the ring and add the dressing right before guests arrive.

Where to get it

Small fresh mozzarella balls (often labeled ciliegine) are near the specialty cheeses; short wooden picks are with the party supplies.

8. Cranberry Goat Cheese and Prosciutto Wreath

Goat cheese rounds rolled in dried cranberries, alternating with prosciutto roses around fig jam. Serves 8.

What's on the board

• 1 round board, about 16 inches across
• 2 logs goat cheese (4 oz each), cut into 16 rounds
• 3 oz dried cranberries, finely chopped
• 3 oz prosciutto (about 5 slices), each slice cut in half and rolled into a rose (10 roses)
• 2 oz pecan halves (about 34)
• 1/4 cup fig jam, in a small bowl
• 24 water crackers, in two arcs at the top and bottom of the board

How to make it

1. Slice the goat cheese. Freeze the logs for 15 minutes so they cut cleanly, then cut each into 8 rounds about 1/2 inch thick with unflavored dental floss or a thin knife wiped clean between cuts.
2. Coat. Spread the chopped cranberries on a plate and roll the edge of each round through them, pressing so they stick. If they will not stick, let the cheese soften for 5 minutes and try again.
3. Make the roses. Cut each prosciutto slice in half lengthwise, roll each strip up loosely from one end and pinch the bottom so the top fans out like a rose.
4. Build. Set the fig jam bowl in the center. Lay the goat cheese rounds around it in 8 overlapping pairs, about 1 inch out from the bowl. Set the prosciutto roses in the gaps between the pairs and along the inside edge of the ring, then pile the pecan halves in small groups of 4 or 5 in the spaces left along the inside edge.
5. Crackers. Fan the crackers in two overlapping arcs, about 13 along the top edge of the board and 11 along the bottom edge. Keep the wreath chilled until 20 minutes before serving so the goat cheese softens slightly.

Where to get it

Goat cheese logs are with the specialty cheeses; fig jam is near the jams or in the specialty cheese case.

Cheese ball, pinwheel and party wreaths

9. Cheese Ball Wreath

A cheese ball shaped into a ring, coated in parsley and studded with pepper "berries." Serves 12.

What's on the board

• 1 round board, about 14 inches across
• For the cheese wreath: 16 oz cream cheese (softened), 8 oz shredded sharp cheddar, 1/2 tsp garlic powder
• 2 bunches flat-leaf parsley, finely chopped (the coating)
• 1/4 red bell pepper, finely diced (the berries)
• 40 round crackers

How to make it

1. Mix. Stir the cream cheese, cheddar and garlic powder until smooth. Chill 30 minutes so it is firm enough to shape.
2. Shape. Set a small glass, about 3 inches wide, upside down in the middle of the board. Spoon the cheese mixture around it and shape it into a ring about 2 inches wide and about 1 1/4 inches tall. Remove the glass.
3. Coat. Press the chopped parsley over the top and sides of the ring. Here the parsley is the green of the wreath.
4. Decorate. Press the diced red pepper on as berries.
5. Chill at least 1 hour, then fan the crackers around the outside.

Where to get it

Flat-leaf parsley is in the produce section; chop it finely so it sticks.

10. Pinwheel Wreath

Turkey and spinach tortilla pinwheels in a ring, with cherry tomato berries. Serves 10.

What's on the board

• 1 round board, about 16 inches across
• 4 large spinach tortillas (10 inch)
• 8 oz cream cheese, softened
• 6 oz thin-sliced deli turkey
• 4 oz sliced provolone (about 6 slices)
• 1 large handful baby spinach
• 12 cherry tomatoes, halved
• 1 cup ranch dip, in a bowl

How to make it

1. Roll. Spread each tortilla with cream cheese, layer turkey, provolone and spinach, and roll up tightly.
2. Chill. Wrap and chill at least 1 hour so they slice neatly.
3. Slice. Trim the ends and cut each roll into 9 slices about 1 inch thick.
4. Build. Set the ranch bowl in the center and lay the pinwheels cut side up in a double ring around it.
5. Decorate. Tuck the tomato halves between the pinwheels as berries.

Where to get it

Spinach tortillas are with the tortillas in the bread aisle.

11. Pigs in a Blanket Wreath

Golden pigs in a blanket on a rosemary ring around a bowl of honey mustard, served warm. Makes 24 (20 on the board, 4 to refill).

What's on the board

• 1 round board, about 16 inches across
• 1 can (8 oz) refrigerated crescent roll dough (8 triangles)
• 24 cocktail smoked sausages (from a 14 oz package)
• 1 egg, beaten (optional, for brushing)
• 2 packs fresh rosemary (about 20 sprigs), for the base
• 16 cherry tomatoes
• 1/2 cup honey mustard, in a small bowl

How to make it

1. Heat the oven to 375°F.
2. Cut the dough. Unroll the dough and separate it into its 8 triangles. Cut each triangle lengthwise into 3 narrow triangles, for 24.
3. Wrap. Pat the sausages dry. Set each one on the short side of a narrow triangle and roll it up toward the point. Place them point side down on an ungreased sheet pan.
4. Bake. Brush lightly with the beaten egg for extra shine (optional) and bake 12 to 15 minutes, until golden brown. Move them off the pan right away and cool 5 minutes.
5. Build. Set the mustard bowl in the center, lay the rosemary in a ring around it, then lay the pigs in a blanket on the rosemary in a single ring, all angled the same way and nearly touching. Set the cherry tomatoes around the outside edge of the ring as berries.
6. Timing. Bake them right before guests arrive and build the wreath while they cool, so they are served warm. Keep the 4 extras warm in the oven (turned off) to refill the ring.

Where to get it

Cocktail smoked sausages are with the hot dogs; crescent dough is in the refrigerated biscuit case.

12. Baked Brie Wreath

A warm cranberry-topped brie in the center of a ring of baguette, grapes and rosemary. Serves 8.

What's on the board

• 1 round board, about 14 inches across
• 8 oz brie (a small wheel)
• 1/3 cup whole-berry cranberry sauce
• 1 oz pecans, chopped
• 1 baguette, cut into 20 slices and toasted
• 8 oz green grapes (about 45), in 6 small clusters
• 2 packs fresh rosemary (about 20 sprigs), for the base

How to make it

1. Bake the brie on parchment at 350°F for 10 to 12 minutes, until soft in the center.
2. Top it with cranberry sauce and pecans and set it in the middle of the board.
3. Ring. Lay the rosemary sprigs end to end in two rings around the brie, one about 1 1/2 inches out from it and one about 1 inch in from the edge of the board. Between them, alternate 6 groups of 3 or 4 overlapping baguette slices with the 6 grape clusters.
4. Serve within 30 minutes while the brie is warm.

Where to get it

Toast the baguette slices on a sheet pan at 400°F for 6 to 8 minutes.

13. Small Wreath Board for Two

A little wreath on a 12-inch board for a quiet night in or a small dinner. Serves 2 to 3.

What's on the board

• 1 small round board, about 12 inches across
• 2 tbsp honey, in a small bowl about 3 inches across, with a honey dipper
• 1 pack fresh rosemary (about 10 small sprigs), for the base
• 3 oz small hard salami slices, about 2 inches across (about 22 slices), folded in half
• 4 oz white cheddar, cut into 18 cubes
• 11 small fresh mozzarella balls (ciliegine)
• 10 cherry tomatoes
• 24 green grapes
• 18 small round seeded multigrain crackers, around the outside

How to make it

1. Set the honey bowl in the middle of the board.
2. Lay the rosemary sprigs around it in a ring about 2 1/2 inches wide, all pointing clockwise, so the needles show along both the inner and outer edges.
3. Add the folded salami in about 10 small fans of 2 or 3 slices, then fill between them with the cheddar, mozzarella and tomatoes in clusters of 2 to 4 and the grapes in 4 small bunches, rotating colors so red, white and green repeat around the ring.
4. Fan the crackers in four short arcs of 4 to 6 around the outside edge. Build it up to 4 hours ahead and keep it covered in the fridge.

Where to get it

Small fresh mozzarella balls (often labeled ciliegine) are sold in tubs near the specialty cheeses.

14. Breakfast Wreath

Mini pancakes, bacon, berries and bananas in a ring around a bowl of syrup for Christmas morning. Serves 6.

What's on the board

• 1 round board, about 16 inches across
• 20 mini pancakes (frozen, warmed)
• 5 strips cooked bacon, cut in half
• 20 raspberries (about half a 6 oz container)
• 50 blueberries (about half a 6 oz container)
• 1 banana, cut into 11 thick slices
• 1/2 cup maple syrup, in a small bowl

How to make it

1. Set the syrup bowl in the center.
2. Lay the mini pancakes in an overlapping ring around it.
3. Tuck the bacon halves into the ring at an angle, like branches.
4. Scatter the berries and banana slices over the ring. Serve warm.

Where to get it

Frozen mini pancakes are in the freezer breakfast aisle.

15. Dessert Wreath

Green-frosted cookies, strawberries and white chocolate in a sweet ring around whipped cream. Serves 10.

What's on the board

• 1 round board, about 16 inches across
• 16 sugar cookies with green frosting (about 2 1/2 inches)
• 15 strawberries
• 20 white chocolate-covered pretzels
• 6 oz red and green candy-coated chocolates
• 1 cup whipped cream, in a bowl
• 4 strawberries for the bow: 3 sliced, 1 left whole

How to make it

1. Set the whipped cream bowl in the center.
2. Lay the green cookies in an overlapping ring around it as the base.
3. Add the whole strawberries, white chocolate pretzels and candies in clusters around the ring.
4. Arrange the strawberry slices into a bow shape at the bottom, with the whole strawberry as the knot.

Where to get it

Green-frosted sugar cookies are in the bakery in December, or frost plain sugar cookies with green canned frosting.

Charcuterie wreath FAQ

How do you make a charcuterie wreath?

Set a bowl of dip in the center of a round board, lay fresh rosemary sprigs in a ring about 3 inches wide around it, then add small clusters of salami, mozzarella, cherry tomatoes, olives and grapes on top until little rosemary shows. Finish with a bow made from folded salami or red bell pepper.

What do you put on a charcuterie wreath?

Rosemary for the evergreen base, folded salami, mozzarella balls, cherry tomatoes, green olives and green grapes are the classic mix. You can also shingle summer sausage and cheese into the ring, lay antipasto skewers in a circle, or use basil as the base for a caprese wreath.

Can you eat the rosemary on a charcuterie wreath?

Fresh rosemary is safe to eat, but it is tough and strong, so most people use it as the base and eat the food on top. The summer sausage, skewer and goat cheese wreaths need no rosemary at all if you want everything edible.

How far ahead can I make a charcuterie wreath?

Build it up to 4 hours ahead, cover it tightly and refrigerate. Add crackers and any warm items, like pigs in a blanket or baked brie, right before serving.