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Round holiday charcuterie board with meat roses

Holiday Charcuterie Board

Learn how to make a charcuterie board for the holidays everyone will love! Complete with gorgeous and tasty salami and pepperoni meat roses.
Course Appetizer or snack
Cuisine American
Keyword charcuterie board, charcuterie tray, christmas charcuterie board, holiday charcuterie board, meat roses
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Calories 536kcal


  • Large platter or tray (any shape you like; I use a large round platter)
  • Glasses to shape meat roses
  • Rubber bands
  • Paper towels
  • Cutting board


  • 2 packages Galileo® Pepperoni 7 oz.
  • 2 packages packages Galileo® Salame 7 oz.
  • ounces fresh bay leaves dried bay leaves can also be used
  • ounces fresh rosemary leaves
  • 2 ounces brie cheese cut into triangles
  • 2 Tablespoons dried cranberries
  • 10 kalamata olives
  • 6 Blue Cheese Stuffed olives
  • 4 ounces mozzarella pearls
  • ¼ cup pecans or walnuts
  • pine cones to decorate optional
  • maraschino cherries to decorate optional
  • your choice of honey and mustard to use as dip


  • Set your glass in front of you and start folding individual slices of Galileo® Salame over the rim of the glass. Overlap the slices and hold them down tightly so they hug the rim. You will need about 10 to 12 slices.
    2 packages packages Galileo® Salame
    Folding salame over the rim of a glass
  • Once layered, flip the glass upside-down and carefully remove the salami rose onto a plate.
    Flipping salami rose onto a platter out of glass
  • Repeat the layering process for the Galileo® Pepperoni. Once layered, take a paper towel and place it over the top. Fold it down the sides and rubber band it to the glass, then place it in the refrigerator for about 15 minutes.
    2 packages Galileo® Pepperoni
    Paper towel and rubberband over glass
  • After 15 minutes or so, take the glass out of the refrigerator and remove the rubber band and paper towel. Turn it upside down and set it down, carefully removing the pepperoni rose from the glass.
    Taking pepperoni rose out of glass onto platter
  • Arrange your salami and pepperoni meat roses on your charcuterie tray, then layer salami and pepperoni between the roses.
    2 packages Galileo® Pepperoni, 2 packages packages Galileo® Salame
    Layering salami and pepperoni on charcuterie board
  • Add brie and mozzarella cheese to the tray over the layers of salami.
    2 ounces brie cheese cut into triangles, 4 ounces mozzarella pearls
    Cheese added to charcuterie tray
  • Rest your olives on the tray neatly over the salami. I like to rest mine near the meat roses for support and because they really bring out the roses.
    6 Blue Cheese Stuffed olives, 10 kalamata olives
    Olives added to charcuterie board
  • Add your walnuts or pecans to the tray, also near the roses.
    ¼ cup pecans
    Nuts added to charcuterie board
  • Add dried cranberries to the tray, then add maraschino cherries if using. I like to rest them between the other ingredients.
    maraschino cherries to decorate, 2 Tablespoons dried cranberries
    Cherries added to tray
  • Place mustard and honey into individual dip bowls and add them to your tray.
    your choice of honey and mustard to use as dip
    Dips added to tray
  • Decorate with bay leaves, rosemary leaves and pinecones, if using. If you're using a round tray like I am, it will look like a holiday wreath!
    2¼ ounces fresh bay leaves, 2¾ ounces fresh rosemary leaves, pine cones to decorate
    Charcuterie board decorated with rosemary and pinecones
  • Create skewers on toothpicks as examples for your guests to do the same. Enjoy!
    Skewering salami and pepperoni on a toothpick with cheese over charcuterie board



Calories: 536kcal | Carbohydrates: 17g | Protein: 26g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 2021mg | Potassium: 135mg | Fiber: 4g | Sugar: 5g | Vitamin A: 842IU | Vitamin C: 6mg | Calcium: 167mg | Iron: 11mg