Ingredients :
- fresh rosemary sprigs
- tree topper
- tree trunk
- 4 ounces prosciutto or serrano ham
- 4 ounces capicola or bresaola
- 4 ounces soppressata
- 4 ounces Genoa salami
- 1 log chevre
- 1 wedge Gouda sliced
- 1 wedge Roquefort blue cheese
- 4 ounces Cheddar cheese cubed
- The spreads:
- orange marmalade
- wholegrain mustard
- olives
- red grapes
- apple slices a mix of red and green
- pomegranate seeds
- cucumbers sliced
- Marcona almonds or other nuts
- toasted baguette slices
- flatbread crackers or pretzels
Directions :
- Select a board or space that can accommodate the size and shape of your tree. Outline the general shape of your tree by arranging rosemary sprigs in a triangle shape. Leave space at the top for your tree-topper (see note 1) and at the bottom for your trunk (see note 2).
- Arrange your meats in slices, rolls, or roses and arrange them near the border (following the shape of a tree). Pair with complimentary cheeses for each meat and continue to sculpt the edges of the tree.
- Add bowls of jams, mustards, and olives to the board to fill in the large holes. Fill any any remaining gaps with dried fruit, nuts, crackers, baguette slices, and anything else you have. Layer and overlap when needed; step back to view the board from afar to spot any slim spots.
- Rearrange the rosemary sprigs along the edges to look like tree branches, adding more sprigs as needed. Add a tree topper and tree trunk, and tuck in forks, spreaders, tongs, and other utensils where needed.
