Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. Hy-Vee pepper jack cheese, cut into 1/2-inch cubes | ||
| 6 oz. salami, folded into quarters, divided | ||
| ½ lbs. red grapes, separated into clusters | ||
| ½ lbs. green grapes, separated into clusters | ||
| ½ lbs. Hy-Vee Colby jack cheese, cut into 1/2-inch cubes | ||
| ½ lbs. Hy-Vee sharp cheddar cheese, cut into 1/2-inch cubes | ||
| ½ lbs. Hy-Vee provolone cheese, cut into 1/2-inch cubes | ||
| 1 (4 inch) piece celery | ||
| 12 sprig(s) fresh thyme |
Directions
- To build the tree, start with the base by placing a horizontal line of pepper jack cheese on a large rectangle serving platter. Alternate stacking layers with salami, grapes and remaining cheese cubes creating the shape of a tree.
- Place the celery stick as the stem of the tree and tuck in fresh thyme sprigs throughout for garnish.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 55mg
- Sodium: 810mg
- Total Carbohydrates: 8g
- Protein: 18g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 45%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, December 18, 2015