This festive cheeseboard recipe comes from Morgan McGlynn's book The Modern Cheeseboard (£16.99, White Lion Publishing). Also check out our cheese grazing board, baked feta board, dessert board and smörgåsbord for more festive spreads, plus discover our homemade Christmas jam for the perfect condiment.

Morgan says: "If this board doesn’t get you into the holiday spirit, we don’t know what will! This expertly curated spread includes some favourite seasonal items and a lot of original flavours. Created with hosting and entertaining in mind, it’s packed with the most luxurious and crowd-pleasing cheeses and accompaniments."

Impress your friends with this Christmas spread, then check out the smörgåsbord, baked feta board and more Christmas Eve recipes.



  • 250g mimolette
  • 200g Sparkenhoe Red Leicester
  • 200g comté
  • 150g Selles-sur-Cher
  • 250g camembert
  • 150g mini brie
  • 200g Shropshire blue
  • 180g Langres


  • 200g sliced salami
  • 200g sliced prosciutto
  • 150g sliced bresaola


  • 100g marinated artichoke hearts
  • 150g cornichons
  • 50g mixed pitted olives
  • 1 pomegranate
  • 1 pear
  • 5 apricots
  • 10 figs
  • 100g fig and almond cake, sliced
  • 2 redcurrant stems
  • handful of Marcona almonds
  • 3 persimmons
  • 120g piece honeycomb


  • 1 baguette, sliced
  • 20 toast crackers
  • handful of star butter crackers


  • 5 rosemary sprigs
  • 4 dried orange slices
  • 3 sage sprigs


  • STEP 1

    Cut the mimolette into small triangles and crumble a tiny bit of the red leicester off the end (leaving the rest of the cheese intact). Cut the comté into long triangles. Cut some of the Selles-sur-Cher into chunks and some into smaller slices.

  • STEP 2

    Put the artichoke hearts, cornichons and olives in three separate bowls or ramekins. Cut the pomegranate in half and remove a few of the seeds from each half, keeping the halves intact. Slice the pears lengthways. Halve or slice most of the apricots and figs.

  • STEP 3

    To assemble, put the camembert just off-centre on the board and top it with the mini brie, a few redcurrants and a small rosemary sprig. Put the Selles-sur-Cher nearby, then space the remaining cheeses around the board. Put the bowl or ramekin of artichoke hearts at the top of the board, the cornichons and olives on the right and the baguette on the left. Fan the salami slices along the centre of the board, arranging the almonds and sliced figs in rows alongside.

  • STEP 4

    Arrange a pile of the toast crackers along the top of the board and a second pile along the bottom. Put the prosciutto near the bread, and the bresaola near the bottom of the board.

  • STEP 5

    Fill in the gaps with fanned-out pear slices, the pomegranate halves, fig and almond cake, dried orange slices, apricots, persimmons, honeycomb, star butter crackers and remaining figs and redcurrants. Garnish with rosemary and sage.

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