Cover a polystyrene foam cone with foil; set aside. Using a star-shaped cookie cutter, cut the thick slice of aged Cheddar cheese into a star for the top of the tree; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Create a festive centerpiece that is as pretty to look at as it is to eat!
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 thick slice Hennings aged Cheddar cheese | ||
| Columbus charcuterie sampler, (Calabrese, Italian dry salame Geona salame, and Sopressata) | ||
| Columbus sliced peppered salame | ||
| Fresh mozzarella ciliegine | ||
| Paninos | ||
| Pitted green olives | ||
| La Quercia prosciutto | ||
| Cherry tomatoes | ||
| Colby Jack cheese chunk, cubed | ||
| Hy-Vee Cheddar cheese chunk, cubed | ||
| Fresh rosemary sprigs |
Things To Grab
- Polystyrene foam cone
- Foil
- Star-shaped cookie cutter
- Small glass
- Cutting board
- Toothpicks or sandwich picks
- Platter
Directions
For each salame rose, use a small glass, fold 9 to 10 salame slices from the charcuterie sampler in half over the entire rim of the glass, one slice at a time and overlapping each slice. Using one hand to hold the salame rose in place on the glass, turn the glass upside down with the other hand and carefully remove the glass. Place the salame rose on a cutting board. Skewer with a toothpick to hold the rose together and set aside.
Fold each peppered salame slice in half, then in half again. Skewer with a toothpick to hold together; set aside.
To assemble the tree, place foil-covered cone on a platter. Attach mozzarella ciliegine around the base of the cone with toothpicks. Attach paninos, fold peppered salame, olives, prosciutto, cherry tomatoes, and Colby Jack and Cheddar cheese cubes with toothpicks in diagonal rows from top to bottom on the cone. Repeat rows until cone is completely covered. Attach salame roses with toothpicks or sandwich picks. Garnish tree with rosemary sprigs. Attach cheese star to top of tree with toothpicks or sandwich picks.