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Charcuterie Tree

Charcuterie tree made with folded Genoa salami, cheese cubes, grapes, tomatoes, and olives arranged in rosemary tiers. This no-cook appetizer is assembled on a serving board and finished with crackers around the tree.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 7 rosemary fresh sprigs
  • 1 package (8 oz) Genoa salami slices folded into quarters
  • 1 block (8 oz) sharp cheddar cut into 3/4-inch cubes
  • 1 block (8 oz) Monterey Jack cut into 3/4-inch cubes
  • 1 pint green grapes washed, dried, and removed from stems
  • 1 cup cherry tomatoes washed and halved
  • 1 cup green olives pitted and drained
  • 1 cup kalamata olives pitted and drained
  • 2 cups assorted crackers

Equipment

  • 1 16x20-inch serving board

Method
 

  1. On a 16x20-inch serving board, arrange 6 rosemary sprigs in progressively longer horizontal tiers and 1 sprig vertically at the bottom for a trunk, forming a tree about 12 inches tall and 10 inches wide.
  2. Arrange the folded salami in overlapping rows inside the rosemary outline, widening the rows toward the bottom to fill the tree shape.
  3. Use some cheddar cubes to make a short trunk, then arrange the remaining cheddar, all the Monterey Jack, grapes, tomatoes, and olives in alternating clusters throughout the tree, filling any gaps.
  4. Arrange the crackers around the tree and serve.

Notes

For the neatest shape, arrange the rosemary outline first and fill any gaps with the clusters. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a gluten-free option, serve with assorted gluten-free crackers.