• 6 slices of Pane Turano
• 1/4 cup cherry preserves or jam of your choice
• 8 ounces cheddar cheese cubed
• 8 ounces pepper jack cheese cubed
• 4 ounces gouda cheese cubed
• 4 ounce wedge blue cheese whole
• 6 ounces sliced prosciutto
• 6 ounces sliced salami
• 1 cup pistachios
• 1 cup cashews
• 2 red pears ripe, sliced
• 1 large sweet apple sliced
• 1 cup pomegranate seeds
• 1 cup marinated olives
• 5 chocolate truffles
• 12 sprigs of fresh rosemary
• 1 8 ounce wheel of brie cheese
• 1 cup of berries (blackberries and/or raspberries
• 3 toothpick skewers

① Preheat oven to 400 degrees, place sliced Pane Turano pieces on cookie sheet drizzle with olive oil and bake until lightly browned. (About 5 minutes). Start the board by using the fresh rosemary sprigs to form a rough triangle on a large cheese board. Use the rosemary as a rough guide for building your Holiday tree board.
② Unwrap the cold Brie and place it on a cutting board. Using a small 3 or 4-inch star-shaped cookie cutter (it should be smaller than the wheel of brie), press the cutter firmly down the center of the brie.
③ Lift the cutter up to remove the center. You may save the star cut-out for later use.
④ Fill the empty star-shaped cavity in the brie with jam. Place at the top of your charcuterie Holiday tree.
⑤ Now that your star is in place, work filling your board from the bottom up. Create the trunk of the tree cutting a square from a Pane Turano slice. Then fill in the body of the tree with stacks and layers of meats, bread, cheeses, fruits, etc.
⑥ Once your “bones” are in place, you can fill in any gaps with olives, pomegranate seeds, bread, and nuts.
⑦ Add more rosemary sprigs where needed to fill it out and give it maximum Holiday tree vibes!
⑧ Serve at room temperature, with additional toasted Pane Turano pieces and wine.