Candy Cane Zigzag Board (Printable format)

Holiday platter with salami, mozzarella, and fresh garnishes in a candy cane arrangement.

# List of ingredients:

→ Cheeses

01 - 7 oz mozzarella cheese, sliced or small balls (bocconcini)
02 - 3.5 oz goat cheese, optional, sliced or crumbled

→ Meats

03 - 7 oz dry-cured salami, sliced
04 - 3.5 oz prosciutto, optional, rolled

→ Accompaniments

05 - 3.5 oz cherry tomatoes, halved
06 - 1 red bell pepper, sliced into strips
07 - 1.75 oz pomegranate seeds, for garnish
08 - 3.5 oz green or red grapes
09 - Fresh basil or rosemary sprigs, for garnish

→ Crackers & Breads

10 - 5.3 oz assorted crackers or gluten-free crackers
11 - 1 small baguette, sliced, optional

→ Dips & Spreads

12 - 1 small bowl whole-grain mustard or honey
13 - 1 small bowl cranberry chutney or fig jam

# How to make it:

01 - On a large rectangular or oval serving board, arrange the salami and mozzarella alternately in overlapping slices to form a bold, curving S-shape resembling a candy cane, starting at one corner and curving towards the center before returning to the opposite side.
02 - Fill in the curve with optional goat cheese and rolled prosciutto to introduce varied color and texture.
03 - Place halved cherry tomatoes and red bell pepper strips alongside the red sections to add vibrant festive color.
04 - Scatter grapes, pomegranate seeds, and fresh herb sprigs around the board to provide visual interest and freshness.
05 - Position assorted crackers and optional baguette slices along the board’s edge or in a separate basket for easy access.
06 - Place small bowls of whole-grain mustard or honey and cranberry chutney or fig jam on or near the board.
07 - Tuck sprigs of basil or rosemary into the arrangement for a seasonal touch and serve immediately.

# Expert Suggestions:

01 -
  • It looks so stunning that guests think you spent hours in the kitchen, but it's honestly just 20 minutes of thoughtful arranging
  • Everyone finds something they love because you've got salty meats, creamy cheeses, fresh vegetables, and sweet fruits all on one board
  • It's naturally gluten-free if you use the right crackers, and vegetarians can easily skip the meats without anyone noticing the board is still showstopping
02 -
  • Temperature matters more than you'd think: take your cheeses and meats out of the fridge 15 minutes before serving. Cold mozzarella tastes rubbery, and cold salami loses its delicate flavor. Room temperature everything tastes better and feels more luxurious.
  • Assemble your board as close to serving time as possible. If you build it more than an hour ahead, the cheese will sweat, the crackers will get soft from moisture, and the fresh herbs will start to wilt. Twenty minutes before guests arrive is the sweet spot.
  • The pomegranate seeds are the last thing you add, right before people start eating. They look stunning fresh and bright, but they'll fade and dry if they sit too long.
03 -
  • Buy your salami from the deli counter and ask them to slice it fresh. Pre-packaged deli meat is fine, but fresh-sliced tastes noticeably better and looks more intentional on the board.
  • Use a large, flat board—at least 18 inches if you're feeding 8 people. A board that feels crowded looks cluttered instead of curated. A board with breathing room looks intentional and luxe.
  • Keep a damp cloth nearby while you're assembling so you can wipe your hands between sections. It keeps the colors vibrant and the board looking pristine.
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