Preparation:
Drain olives, cut block of cheese horizontally into 2 pieces, each about 1/2
inch thick. Cut cheese with 1 inch star shaped canape cutter. Cover cheese
stars with plastic wrap.
Break toothpicks in half as needed, push each olive onto toothpick half.
Starting at bottom of cone, insert toothpicks until they stay securely in
place. Continue placing olives in random order on tree, varying sizes and
leaving spaces for cheese stars. ( FOR STABILITY OF THE TREE, PLACE MOST OF
THE LARGER OLIVES NEAR THE BOTTOM).
Push each cheese star onto toothpick half, insert into cone among the
olives. Top tree with a cheese star thta has been inserted horizontally on
toothpick between points of star. Insert Rosemary sprigs randomly between
olives and cheese. Cover loosely and refrigerate no longer than 8 hours
before serving.
30 servings ( 3 appetizers each) |
