I use a 18”x12” board for these quantities; adjust quantities if needed, depending on the size of your board! Add 3-5 slices of salami, each folded in half, on a toothpick. Lay each decorated toothpick on the bottom of the cutting board, from left to right. Repeat until there is no space on the cutting board to add another decorated toothpick!

Create a slightly shorter layer of cheese chunks, right above the salami.

Add a slightly shorter layer of cherry tomatoes (left on the vine if possible), above the cheese chunks.

Then add the mozzarella balls in a slightly shorter layer, above the cherry tomatoes.

Now it’s time for the olives. Add a layer that’s slightly shorter, above the mozzarella balls.

Add a couple of peppadew peppers above the olives, in a slightly shorter layer.

Add a handful of pistachios above the peppadews.

On top of the pistachios, crown your charcuterie Christmas tree with a Boursin star. Take the Boursin out of the box. Remove the top foil, leaving the Boursin in its outer foil wrapper. Crimp the edges of the foil wrapper to replicate a star. Place at the top of the tree!

Create a tree trunk by laying 4-6 crackers or crostini at the base of the tree in a rectangle.

Lay rosemary sprigs around the parameter of the charcuterTREE.

Sprinkle the board itself (not the charcuterTREE) with coarse salt, like snow!

Serve with sauces or dips, and other little bowls of more meats, cheeses, crostini, etc. if desired.