Slice the baby brie or petite camembert in half width-wise. Using a mini star cookie cutter, cut a star shape out of on half of the cheese. Spread a very thin layer of jam over the bottom half of the cheese, then place the cheese with the star cut out over the jam. Reserve the star shaped cheese to decorate your board. Prep 1-2 days in advance.

Chop 1/2 cup dried cranberries and 1 tablespoon of fresh thyme leaves and combine in a small bowl. Spread out over a plate large enough to hold your goat cheese log.

Roll the goat cheese log in the cranberry mixture until it is evenly coated. This works best if the goat cheese is room temperature. Freeze for 5 minutes or chill for one hour before slicing. Prep 1-2 days in advance.

Place the baby brie star tree topper at the top of your board.

Arrange the cherry tomatoes beneath the star, followed by a row of meat, fruit, manchego cheese, more meat, sliced cucumber, then sliced goat cheese, making each row a bit wider than the last to create a tree shape. This is a rule of thumb — the board can be displayed any way you like!

16 ounces antipasto meats such as salami, coppa or proscuitto,5 ounces manchego,16 ounces assorted crackers,1 pint cherry tomatoes,1 English cucumber,1 medium apple,1 large persimmon,1/2 cup fig jam,1/4 cup honey,1/2 cup marcona almonds,1/2 cup olives,8 ounces red grapes,1/4 cup pomegranate arils

Outline the Christmas charcuterie board with fresh rosemary sprigs, then surround it with crackers, jam, honey, almonds, olives and more fruit. Serve and enjoy!