Santa Brie Charcuterie Board

 Santa Brie

• 1 wheel of Brie cheese
• 1 cherry tomato (for the nose)
• 2 black olives or olive slices (for the eyes)
• 6 to 8 slices of salami (for the hat)
• Fresh rosemary sprigs (for trim and decoration)
  
  
  Cheese and Crackers

• Wellington Traditional Water Crackers 

• 4 to 6 ounces Dutch Masterpiece 12 Year Aged Gouda
• Optional Christmas themed cheese cutouts (use a small tree shaped cookie cutter)
  
  Dipping Oils

• International Collection Truffle Oil
• International Collection Garlic Oil
• International Collection Toasted Sesame Oil
• Small bowls for serving
  
  Optional Garnishes

• Pomegranate arils
• Peppermint candies
• Additional rosemary sprigs

1. Prepare the Brie Santa Face
   Place the Brie wheel in the center of your serving board. Add one cherry tomato to create Santa’s nose. Position two olive slices above the nose to create eyes.
   
   
2. Make the Salami Hat
   Fold or overlap salami slices and arrange them above the Brie to create a Santa hat shape. Tuck small rosemary sprigs along the bottom edge of the salami to resemble a fluffy brim.
   
   
3. Cut the Gouda
   Slice the Dutch Masterpiece Gouda into thin wedges. If desired, use a small Christmas tree cookie cutter to create one or two festive cheese shapes. Arrange the slices around the Brie.
   
   
4. Add Crackers
   Spread Wellington Crackers around the board, filling the edges and open spaces.
   
   
5. Set Up Dipping Oils
   Pour Truffle Oil, Garlic Oil, and Toasted Sesame Oil into small bowls and place them on the board for drizzling and dipping.
   
   
6. Garnish the Board
   Scatter pomegranate arils for a pop of color. Add peppermint candies for a festive touch. Tuck rosemary sprigs into open spaces for greenery.
   
   
7. Serve
   Bring the board to the table and enjoy with family and friends.