Olive Appetizer Tree Food
OLIVE APPETIZER TREE
I got this out of a magazine and am going to make it for thanksgiving but wanted to share it with you all. This is adorable and would make a cute centerpiece with cracker's and cheese! I am going to make it with black olives, pimento and kalamata olives.. Prep time is a guess..
Provided by faith58
Categories High In...
Time 45m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Get a box of toothpicks and a 9 inch cone shape to begin. (green or white).
- Drain olives. Cut block of cheese into 1/2 inch thick slabs and cut 1 inch stars with a cookie cutter. Cover with wrap.
- Break toothpicks in half. Starting at the bottom of the cone, insert toothpicks in a random order and push olives onto them. Vary the olives and leave room for the cheese stars. Place larger olives near the bottom.
- Push each cheese star into a toothpick half, Top the tree with a cheese star and insert rosemary sprigs randomly.
- Serve immediately or cover and refrigerate no longer than 8 hours.
Nutrition Facts : Calories 93.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 14.4, Sodium 427.5, Carbohydrate 1.5, Fiber 0.8, Sugar 0.2, Protein 3.8
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- Start with a floral styrofoam cone, The styrofoam cones come in assorted sizes so you can scale this appetizer tree up or down to suit your crowd. Mine was 4 7/8 inches x 17 7/8 inches. The cones are also available in green, but the green was out of stock when I went to buy my cone.
- Wrap your styrofoam cone in plastic wrap so the styrofoam doesn’t come in contact with your food.
- To camouflage the cone, wrap it in collard leaves, so the white of the styrofoam didn’t show once the tree is assembled.
- Remove the large stems from the collards before wrapping them around the cone, overlapping and attaching them with floral pins.
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