Ingredients:

  • 30g fresh rosemary
  • 150g green olives, pitted
  • 160g seedless green grapes
  • 225g sharp cheddar, cubed
  • 225g manchego, sliced into triangles
  • 170g salami, folded into quarters
  • 170g pepperoni slices
  • 60g dried cranberries
  • 75g pomegranate seeds
  • 65g feta pearls
  • 35g candied walnuts
  • 60g assorted crackers
  • 30g pretzel sticks

Instructions:

  1. Lay the wooden board flat. Place two long rosemary sprigs starting from the bottom center and angling upward to meet at a point to create the triangular frame. Note: Ensure the tips overlap slightly for a clean peak.
  2. Create the base and trunk by placing the crackers and pretzel sticks at the bottom center of the board. until you see a sturdy brown base
  3. Build the tree body by working upward in rows, alternating between folded salami and cubed cheddar, ensuring each row is slightly narrower than the one below it. Note: Fold salami into quarters to create more height.
  4. Fill in the gaps of the tree structure with the sliced manchego and pepperoni. until the red and yellow colors are evenly distributed
  5. Add decorative 'ornaments' by tucking pomegranate seeds, dried cranberries, feta pearls, and candied walnuts randomly across the cheese and meat.
  6. Use green olives and grapes to fill any remaining gaps, maintaining the triangular silhouette. Note: Keep the olives toward the edges to define the shape.
  7. Place the fig jam in a small ramekin at the base of the tree for dipping.