Holiday Charcuterie Board {GF + DF} + a recipe for Cranberry Apple Rosemary Jam

Happy holiday season! It’s officially December–we’ve already had some snow. The year is almost at an end. Where on earth did the time go?

Personally I am quite ready for the New Year. But I am way more ready for the holidays. I just can’t wait to go home and see my family. (And to have someone else cook me dinner…and put my shoes in the closet. Thanks, mom.)

I’m also super excited to share this gluten- and dairy-free Holiday Charcuterie Board that I made in collaboration with Sweet Lizzy! Literally all of my favourite foods on one big platter. As much as I love a good cheese board, dairy does not tend to work well for me. So we thought we’d create a board for any of you who also have dietary restrictions–because let’s face it, it can be tricky around the holidays to find things you can eat!

Keys To A Good Gluten + Dairy Free Holiday Charcuterie Board

1. Include a variety of different cured meats. On ours we included prosciutto, jamon, salami and chorizo.
2. Opt for veggie chips instead of crostinis. We used Terra sweet potato chips, kettle cooked chips, and also Mary’s crackers for dipping.
3. Fresh fruit is always a winner. You can do more than just grapes. Clementines, cherries and pomegranates are all great options that go well with meat and cheese and don’t get gross (like apples or pears).
4. Make your own nut cheese! How fun is this? You can get the recipe for this herby cashew cheese from Sweet Lizzy’s blog!
5. Include fun condiments, like this Cranberry Apple Rosemary Jam (recipe below). We decided that this combined with the cheese was the best combination!
6. Don’t forget spiced nuts. Roast them with a little cinnamon, maple syrup and cayenne, and sprinkle with salt for a tasty addition to your board.

OTHER POSTS YOU MIGHT LIKE

Grain-Free Cranberry Orange Pancakes

Paleo Chicken Vindaloo

Holiday Rosemary Beet Hummus

What are your favourite things to include on a Holiday Charcuterie Board? Let me know in the comments below! Also, if you’re not yet, make sure to subscribe to my newsletter!