What you need
A rectangular wooden serving board, approximately 200 grams of sliced Gouda or provolone, 150 to 200 grams of thinly sliced salami, five or six mini mozzarella balls, one small fluted cheese round, four green olives, one pitted black olive, one cherry tomato, several slender pretzel sticks, two triangular crackers, two small round savory crackers, fresh basil leaves and a few spoonfuls of pomegranate seeds. You will also need a small knife and a cutting board.
How to make it
Arrange overlapping cheese slices in the center of the board to form a broad forehead and a long rounded muzzle. Layer the lower slices like a fan so their curved edges remain visible. Curve overlapping salami rounds around the sides and bottom of the face.
Build a tapered Santa hat above the forehead using overlapping salami pieces, trimming or folding them into progressively smaller widths toward the tip. Add a row of mozzarella balls along the brim, place the green olives beneath it and finish the tip with the small fluted cheese round.
Lay one long pretzel stick on each side of the head as an antler stem. Place shorter broken pieces against each stem to create branches, keeping everything flat on the board. Set a triangular cracker below each antler and cover it with a basil leaf to form the ears.
Use black olive halves for the eyes and half a cherry tomato for the red nose, placing all cut sides downward. Add the two small savory crackers beneath the nose, then finish with pomegranate seeds beside the cheeks and a few basil leaves around the lower salami border. Keep refrigerated until shortly before serving.
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