8 ounces sharp cheddar cheese, cut into 1 inch cubes
8 ounces Monterey Jack cheese, cut into 1 inch cubes
1 cup cherry tomatoes, kept whole
1 cup cucumber slices, halved into half moons
1/2 cup pitted green olives
1/2 cup pitted kalamata olives
1 large yellow bell pepper
1 cup pretzel sticks
Fresh rosemary sprigs for garnish
1/2 cup almonds or walnuts
Instructions
Select a large rectangular or oval wooden board or a flat platter. Use a star-shaped cookie cutter to cut a large star out of the flat side of the yellow bell pepper. If you do not have a cookie cutter, you can carefully freehand the star with a small paring knife. Place this star at the very top center of your board to serve as your guide.
Starting just below the star, begin laying your ingredients in horizontal rows that gradually get wider as you move down the board. Start with a small row of green grapes. Below that, create a slightly wider row using the cubes of cheddar cheese. Continue this pattern, alternating between the different colors and textures of your ingredients to create a triangular tree shape.
Add a row of cherry tomatoes for a pop of red, followed by a row of cucumber slices or olives. To ensure the board looks full and lush, tuck the almonds or walnuts into any small gaps between the larger items. Make sure the rows are snug against each other so the “tree” looks cohesive and solid. The widest row at the bottom should be about three quarters of the width of the board.
At the very bottom center of your last row, bundle the pretzel sticks together in a vertical rectangle to create the trunk of the tree. This adds a nice crunch to the board and completes the visual silhouette of the Christmas tree.
Take your fresh rosemary sprigs and tuck them into the edges of the rows and occasionally between the layers. The herbs will look like pine needles peeking through the “decorations” of the tree and will provide a wonderful festive aroma to the entire display.
