Party Charcuterie Tree
Create a stunning party charcuterie tree with cheeses, meats, fruits, and olives. This festive edible centerpiece is perfect for holiday gatherings.
Equipment
- cutting board
- knife
- measuring cups
- mixing bowl
Ingredients
Cheeses
- 16 ounce sharp cheddar cheese cut into 3/4-inch cubes
- 8 ounce small fresh mozzarella balls bocconcini, drained
Meats
- 7.5 ounce pre-sliced hard salami
- 4 ounce thinly sliced prosciutto
Fruits
- 1 pound red grapes washed and stems removed
- 1 pound green grapes washed and stems removed
- 10 ounce cherry tomatoes washed
Olives and Garnish
- 6 ounce pitted Kalamata olives drained
- 6 ounce pitted green olives drained
- 8 to 10 fresh rosemary sprigs about 3 to 4 inches long
Supplies
- 1 12-inch foam craft cone
- plastic wrap
- toothpicks
Instructions
- Cover a 12-inch foam craft cone completely with plastic wrap, ensuring a smooth, food-safe surface for contact with food. This will be your base. Set aside. Wash and thoroughly dry the red and green grapes, cherry tomatoes, and rosemary sprigs. If your sharp cheddar cheese is not pre-cubed, cut it into uniform 3/4-inch cubes. Drain the small mozzarella balls and both types of pitted olives thoroughly, patting them dry if necessary. For the meats, fold the individual slices of hard salami into quarters or roll them into tight cylinders. Gently fold the thinly sliced prosciutto into loose rosettes or pleats to create volume.
- Place the plastic-wrapped cone onto a sturdy serving platter or a large round cutting board. Begin by attaching a ring of your largest, most stable items around the very bottom edge of the cone. Use toothpicks to secure the cheddar cheese cubes, ensuring each toothpick goes through the cheese and firmly into the foam cone. Continue around the entire base to form a stable and visually appealing foundation.
- Working in horizontal rows, alternate between cheeses, folded meats, grapes, and olives as you move progressively up the cone. For grapes and cherry tomatoes, you may need to thread 2 to 3 pieces onto a single toothpick to create a fuller cluster. For the mozzarella balls and individual olives, secure each piece with a single toothpick. Aim to distribute colors and textures evenly, creating visual interest and preventing large blocks of the same item.
- Once a row of cheese, fruit, and olives is established, add a row of folded salami or prosciutto, using toothpicks to secure them firmly in place. Continue layering and varying your items, ensuring that no part of the plastic wrap on the cone is visible. Overlap items slightly to create a lush, abundant appearance, similar to a densely packed tree. If any small gaps appear, fill them with additional olives, cherry tomatoes, or smaller grape clusters.
- For the very top of the cone, select a particularly attractive item, such as a large, vibrant grape cluster or a beautifully folded salami rosette, and secure it firmly with multiple toothpicks to create a defined and finished peak. This will be the focal point of your tree.
- Tuck the fresh rosemary sprigs into various spots around the tree, especially near the top and bottom, to simulate a 'pine needle' effect. This adds a fragrant, festive touch and enhances the tree-like appearance. Place any accompanying small bowls of crackers, breadsticks, or a small jar of honey or jam around the base of the platter for guests to enjoy with their charcuterie selections.
- The charcuterie tree can be assembled up to 2 hours in advance and kept refrigerated, loosely covered with plastic wrap. For best flavor, remove it from the refrigerator 15 to 20 minutes before serving to allow cheeses and meats to come to a more palatable room temperature. Serve immediately and enjoy your festive centerpiece!
Notes
The charcuterie tree can be assembled up to 2 hours in advance and kept refrigerated. Remove from refrigerator 15-20 minutes before serving.