Cheese & Olive Appetizer Tree

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

  • 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
  • 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.
  • 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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