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Cheese & Olive Appetizer Tree

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  • Prep 55 min
  • Total 55 min
  • Servings 30
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Star-shaped cheese "ornaments" adorn an edible evergreen fashioned from pimiento-stuffed and Kalamata olives.
Updated Jan 21, 2010
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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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make this easy appetizer the star of your party. Look for the cone floral foam at craft stores.

Nutrition

55 Calories, 4g Total Fat, 2g Protein, 0g Total Carbohydrate

Nutrition Facts

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