Cheese & Olive Appetizer Tree

Cheese & Olive Appetizer Tree

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

Prep Time

55

Minutes

Total Time

55

Minutes

Makes

30

servings

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.
Makes 30 servings (3 appetizers each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Make this easy appetizer the star of your party. Look for the cone floral foam at craft stores.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.