Description
Create a festive and healthy Vegetable Christmas Tree using fresh cauliflower, broccoli, cherry tomatoes, and cheddar cheese for a fun and colorful holiday appetizer perfect for parties and gatherings.
Ingredients
Scale
Materials
- Dry Foam 8.8″ Cone
- Aluminum Foil
- 100 Toothpicks
Vegetables & Cheese
- 24 oz Cauliflower Florets
- 32 oz Broccoli Florets
- 4 oz Cherry Tomatoes
- 4 oz Cheddar Cheese Chunk
Instructions
- Wash and dry vegetables: Thoroughly wash the cauliflower, broccoli, and cherry tomatoes then allow them to air dry completely to ensure they adhere well to the cone.
- Prepare cone base: Wrap the 8.8″ dry foam cone thoroughly in aluminum foil to create a hygienic and stable surface for arranging the vegetables.
- Insert toothpicks: Stick a toothpick into each broccoli floret and cherry tomato to make them easier to attach to the cone.
- Build the tree base: Begin placing the broccoli florets at the bottom of the cone, attaching them by pushing the toothpicks into the foil-wrapped cone, covering the base fully.
- Add cherry tomatoes: Periodically insert cherry tomatoes among the broccoli to mimic ornaments and add festive color.
- Create the tree topper: Use a star-shaped cookie cutter or a knife to cut a star out of the cheddar cheese chunk, giving the tree a decorative and edible top.
- Attach star topper: Secure the cheddar cheese star to the top of the cone with a toothpick to complete the tree’s look.
- Surround with cauliflower: Arrange cauliflower florets around the base of the tree on the serving platter to simulate snow and add contrast.
- Serve: Present your Vegetable Christmas Tree with your favorite dip on the side for guests to enjoy.
Notes
- Make sure the vegetables are completely dry to prevent slipping off the cone.
- Use fresh, firm vegetables for the best presentation and structural integrity.
- You can substitute the cheddar cheese star with other cheese types or even veggies if desired.
- Serve immediately or cover and refrigerate for up to 4 hours to maintain freshness.
