Prep 45 mins
Cook 0 mins
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..
- 1 (10 ounce) bottleof small pimento stuffed olives
- 1 (10 ounce) bottleof large pimento stuffed olives
- 6 ounces pitted kalamata olives or 6 ounces black olives
- 1 lb colby cheese
- rosemary sprig, if desired
- 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.
Excellent impressive idea and a lot of fun for all uf us!
So adorable! I was a little apprehensive at first when my rosemary sprigs were sticking straight out at you; however, once I filled the tree in with all its goodies, I was able to pin the excited rosemary down with the toothpicks and it came out so nice. I started by wrapping my cone in Saran wrap, and then pushed the rosemary into the styrofoam carefully. I then toothpick-ed queen and kalamata olives, baby mozzarella balls, and 1/2"-thick salami cut out with 1" heart cookie cutters all over the tree. Like *Kathy*, I too placed the Perky Olive Penguins around the base of the tree. I cannot believe I didn't take a picture of my masterpiece, but hopefully I can upload a picture from someone who did. Everyone raved about how cute this was. I will definitely be making this for future Christmases!
This is such a neat idea and makes a holiday dinner or party so much more special. It's not hard to do and makes a nice presentation in addition to a nice aroma from the rosemary. I will probably do this every year.