Christmas Appetizer Tree
This beautiful olive and cheese Christmas Appetizer Tree is simple to assemble and looks beautiful on any holiday table.
Servings: 1 tree
Calories: 154kcal
Equipment
- Green Cone Shaped Floral Foam 9 inches tall
- Toothpicks box of 125 count
- 1-inch star-shaped cookie cutter
- 2-inch star-shaped cookie cutter
Ingredients
- 5.75 oz bottle of small pimiento-stuffed olives
- 10 oz bottle of large pimiento-stuffed olives
- 6 oz can of pitted large ripe olives
- 5.75 oz can of pitted jumbo ripe olives
- 1 pound block of Cobly cheese
- 0.5 oz box of fresh rosemary sprigs
Instructions
- Cut the block of cheese horizontally into 2 pieces, each about 1/3 inch thick. Cut cheese with 1-inch star-shaped cookie cutter. Use the 2-inch star-shaped cookie cutter to cut a single large star to go on top of the tree. Cover the cheese stars and refrigerate till ready to assemble.
- Drain olives.
- Cut the rosemary sprigs into small pieces.
- Break toothpicks in half.
- Push each olive onto the toothpick half.
- Starting from the bottom of the cone, insert toothpicks with olives into the cone until they stay in place.
- Continue placing olives in random order, varying both in color and in size, on the tree, leaving enough spaces for the cheese stars.
- Push each cheese star onto toothpick half. Insert the cheese stars into cone among the olives.
- Top the tree with the large cheese star.
- Insert the rosemary sprigs randomly between the olives and the cheese stars.
- Cover the tree loosely with plastic wrap and refrigerate no longer than 8 hours before serving.