cheese & olive appetizer tree
This is a fun appetizer, especially for Winter-time celebrations. I recommend using the Rosemary sprigs for a true tree like look! Use a variety of cheeses and other firm olives. Remember, don't prepare this too far in advance because it will dry out! Another idea (which I haven't tried) is use different fruits in place of the olives!
prep time
55 Min
cook time
method
No-Cook or Other
yield
30 serving(s)
Ingredients
- - 1 bottle (10 oz) small pimiento-stuffed olives
- - 1 bottle (11 oz) large pimiento-stuffed olives
- - 6 oz pitted kalamata or ripe olives
- - 1 block (1 lb) colby cheese
- - 1 package (125-count) toothpicks
- - 1 cone shape (9 inches tall) green or white floral foam
- - rosemary sprigs, if desired
How To Make cheese & olive appetizer tree
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Step 1Drain olives. Cut block of cheese horizontally into 2 pieces, each about 1/2 inch thick. Cut cheese with 1-inch star-shape canapé cutter. Cover cheese stars with plastic wrap.
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Step 2Break toothpicks in half as needed; push each olive onto toothpick half. Starting at bottom of cone, insert toothpicks until they stay securely in place. Continue placing olives in random order on tree, varying sizes and leaving spaces for the cheese stars. (For stability of the tree, place most of the larger olives near the bottom.)
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Step 3Push each cheese star onto toothpick half; insert into cone among the olives. Top tree with a cheese star that has been inserted horizontally on toothpick between points of star. Insert rosemary sprigs randomly between olives and cheese. Cover loosely and refrigerate no longer than 8 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cheese Appetizers
Category:
Vegetable Appetizers
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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