Santa Brie Charcuterie Board

Method

1. Pour International Collection™ Truffle, Garlic, and Toasted Sesame Olive Oils into small dipping bowls.
2. Place one on the board and keep the others nearby for dipping with the charcuterie and bread. 
3. Slice The A Dutch masterpiece 12 year aged Gouda,set aside and using a Christmas tree cookie cutter cut out the center of one of the blocks. Fill with rosemary and add the slices and Christmas tree cut out block to the board.
4. Create the Santa Brie: Slice off the top half of the Brie wheel, leaving one side exposed (showing the creamy inside) and the other half with the white rind intact.
5. From the piece you removed, cut two elongated half-circles to form Santa’s mustache, and a single strip to create the white trim of his hat.
6. Use the tip of a cherry tomato for Santa’s nose and two olive slices for the eyes.
7. Arrange folded salami slices above the Brie to form Santa’s red hat.
8. Place a small bowl of yogurt-covered almonds at the end of the hat for the fluffy pom-pom detail.
9. Position your Santa Brie: Surround it with Wellington Crackers to add texture.
10. Fill in open spaces with cured meats, cashews, peppermint candies, and pomegranate arils. 
11. Add yogurt pretzels and strawberries for festive pops of red and white.
12. Garnish with rosemary sprigs for a fresh, holiday touch.