Cheese & Olive Appetizer Tree

Star-shaped cheese "ornaments" adorn an edible evergreen fashioned from pimiento-stuffed and Kalamata olives.

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  • prep time 55 min
  • total time 55 min
  • ingredients 7
  • servings 30
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Drain 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.
  • 2 Break 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.)
  • 3 Push 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.
  • 1 Drain 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.
  • 2 Break 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.)
  • 3 Push 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.

EXPERT TIPS

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Expert Tips

Make this easy appetizer the star of your party. Look for the cone floral foam at craft stores.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
55
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Cholesterol
5mg
5%;
Sodium
470mg
470%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Iron
2%;
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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