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Christmas Grazing Table

A Christmas grazing table brings cheeses, cured meats, fresh fruit, crackers, and festive accompaniments together in colorful clusters. Set everything out on a food-safe paper-covered table, then garnish with rosemary and replenish in small batches as guests serve themselves.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 740
Ingredients Method Notes

Ingredients
  

For the cheeses
  • 8 oz sharp cheddar cut into cubes
  • 8 oz Brie cut into wedges
  • 8 oz Manchego cut into thin slices
For the meats
  • 8 oz Genoa salami
  • 8 oz prosciutto
For the produce
  • 2 lb red and green seedless grapes
  • 1 lb strawberries hulled
  • 3 pears firm
  • 1 tbsp lemon juice
For the accompaniments
  • 1 jar (8 oz) cornichons drained
  • 1 jar (6 oz) pitted green olives drained
  • 1 cup whole-berry cranberry sauce
  • 0.5 cup honey
For the crackers and bread
  • 2 box (8 oz) assorted crackers
  • 1 baguette about 12 ounces, cut into 1/2-inch slices
For the garnish
  • 6 sprigs fresh rosemary

Method
 

Set up the table
  1. Cover a clean 4-foot table with food-safe paper and set out four small bowls for the cornichons, olives, cranberry sauce, and honey.
Arrange the cheeses
  1. Arrange the cheddar, Brie, and Manchego in separate clusters on the table.
Arrange the meats
  1. Fold the salami and prosciutto into loose piles and arrange them near the cheeses.
Prepare the produce
  1. Rinse and thoroughly dry the grapes and strawberries.
  2. Divide the grapes into small clusters.
  3. Arrange the grapes and strawberries on the table.
  4. Core and thinly slice the pears, then toss them with the lemon juice.
  5. Arrange the pears on the table.
Add the accompaniments
  1. Put the cornichons, olives, cranberry sauce, and honey into the bowls set out on the table.
Add the crackers and bread
  1. Arrange the crackers and baguette slices in open spaces around the cheeses and meats.
Finish and serve
  1. Tuck the rosemary sprigs around the food as a garnish.
  2. Keep cheeses, meats, and cut fruit refrigerated until serving.
  3. Replenish the table in small batches.
  4. Discard perishable food left at room temperature for more than 2 hours (1 hour if the temperature is above 90°F).

Notes

For the freshest display, keep cheeses, meats, and cut fruit chilled until serving and replenish the table in small batches. Refrigerate perishable leftovers promptly and use within 3–4 days; crackers and baguette are best stored separately. Freezer: no. For a gluten-free option, serve gluten-free crackers and bread.