Instrucciones

1. Choose a large rectangular or tree-shaped board (at least 20” long).
2. Lay it vertically so you have space to form a tree shape that narrows toward the top.
3. Optional: Line edges with rosemary sprigs to frame the tree.
4. Place the French Brie Cheese at the very top of the board.
5. Slice Brie in half lengthwise to form two circular halves. Use a small star-shaped cookie cutter to remove the center of one of the Brie pieces. Place the piece with the star-shaped hole on top of the other full Brie piece. Fill the hole with 2–3 tablespoons of apricot jam. This will serve as the tree topper.
6. First Tier: Below the Brie, fan out Prosciutto di Parma in soft folds or rosettes. Surround it with a few round crackers and a couple of cranberries or pomegranate arils for color.
7. Second Tier: On each side, add small clusters of red grapes. In the center, place folded slices of Genoa Salame. Beside this, add cubes or slices of Caramella_® Cheese and Blanc Grue_® Gruyere Cheese. Tuck in rosemary sprigs between sections for greenery.
8. Middle Tier: Add thin apple slices and more crackers. Arrange overlapping rounds of Superiore Sopressata Dry Sausage Piccante and Uncured Peppered Salame for contrast. Fill any gaps with small handfuls of Marcona almonds and pomegranate seeds.
9. Lower Tier: Fan out slices of Hot Uncured Capocollo near the bottom. Add a pile of green grapes and small wedges of Parmigiano Reggiano. Place fig halves and orange slices for a pop of color and sweetness.
10. Base: At the base of the “tree,” cluster your Jubilee Olives in a small bowl or directly on the board. Add bread slices or assorted crackers to form a “tree trunk.” Garnish generously with rosemary sprigs and a few pomegranate seeds scattered.
11. Serve immediately or refrigerate (covered) for up to 2 hours before guests arrive.

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