Wisconsin Cheesemas Tree

Prep Time:

Cook Time:

Serves:

6-8

Level:

About the Recipe

1 floral foam cone (9 inches)
4 ounces fresh bay leaves
4 ounces fresh rosemary sprigs
16 ounces assorted Ellsworth Antonella™ herbed cheese (Garden Vegetable with Sweet Basil, Garlic Chive with Spring Dill and Scallions with Crushed Rosemary)
8 ounces Weyauwega Star Dairy Havarti cheese
1 container (8 ounces) Crave Brothers Farmstead Classics® Fresh Mozzarella cheese–Ciliegine (cherry-sized balls)
2 pints grape tomatoes
2 jars (8 ounces each) Italian whole green olives, drained
Red and green frilled toothpicks

Soak the floral cone in water for 10 minutes. Place on a serving tray. Cover the base of the cone with a mix of bay leaves and rosemary sprigs, securing each by sticking the stem into the cone.
Cut half of the Antonella™ into 1/2-inch thick slices. Cut slices with a star-shaped cookie cutter, using the handle of a small spoon to press and release cheese from cutter at star points..
Cut remaining Antonella™ and havarti into 1/2-inch square cubes. Drain mozzarella balls.
Thread cheese, tomatoes and olives on toothpicks to create an assortment, adding 2 to 3 of each per toothpick. Rotate cheese, tomatoes and olives near the frill top of each toothpick for variety.
Place toothpicks into cone, ensuring the entire base is covered. Tuck remaining bay leaves in cone. (Save any remaining herbs for a different recipe.)