Christmas Tree Triangle Board (Print Version)

Festive layers of grapes, olives, kiwi, and colorful toppings form a vibrant holiday centerpiece.

# Components:

→ Tree Base

01 - 2 cups green grapes, washed and dried
02 - 2 cups large green olives, pitted
03 - 4–5 ripe kiwis, peeled and sliced into 1/4-inch rounds

→ Ornaments and Decorations

04 - 1/2 cup cherry tomatoes, halved
05 - 1/3 cup pomegranate arils
06 - 1/2 cup fresh blueberries
07 - 1/2 cup mini mozzarella balls (bocconcini)
08 - 15–20 small fresh basil leaves
09 - 1 yellow bell pepper, sliced horizontally into a star shape
10 - 1/4 cup dried cranberries

→ Garnishes and Extras

11 - 1/4 cup mixed nuts (pistachios and almonds), optional
12 - 1/4 cup fresh rosemary sprigs
13 - Crackers, sliced baguette, or breadsticks, for serving

# Preparation Steps:

01 - Select a large rectangular or triangular serving board (minimum 18 x 12 inches) and clean thoroughly. Wash and dry all fruits and vegetables. Peel kiwis and slice into 1/4-inch rounds. Pat grapes and olives dry to prevent slipping. Slice yellow bell pepper horizontally into a star shape using a cookie cutter or knife and set aside.
02 - Visualize a tall triangle centered on the board. Lightly outline the triangle edges using fresh rosemary sprigs to provide shape and fragrance. Arrange alternating rows of green grapes, green olives, and kiwi slices tightly in overlapping layers from the base upward, forming a lush and slightly domed tree shape without gaps.
03 - Distribute halved cherry tomatoes, pomegranate arils, blueberries, mini mozzarella balls, and dried cranberries evenly over the tree shape to mimic ornaments, ensuring balanced color placement. Tuck basil leaves within the arrangement for green accents and place the yellow bell pepper star prominently at the triangle’s apex.
04 - Scatter mixed nuts and additional rosemary sprigs around the tree base to add texture and seasonal aroma. Arrange crackers, sliced baguette, or breadsticks along the board’s edges or bottom for easy serving. Clean edges of the board to remove any stray juices or crumbs for a polished presentation.
05 - Serve immediately, or loosely cover with plastic wrap and refrigerate for up to 2 hours. Remove from refrigeration 10 minutes before serving to allow flavors to develop fully.

# Expert Advice:

01 -
  • It's a showstopper that requires zero cooking skills—just beautiful arrangement and fresh ingredients that speak for themselves.
  • The combination of textures and flavors creates little flavor adventures with each bite, from creamy mozzarella to tart pomegranate to sweet grapes.
  • You can prep it in 30 minutes, cover it, and it waits patiently in the fridge while you handle everything else for your gathering.
02 -
  • Wet produce is your enemy—pat everything dry, or your carefully arranged pieces will slip and slide. This lesson came from my first attempt when half the tree migrated across the board within an hour.
  • Size consistency matters more than perfection. Grapes and olives of similar sizes nestle together and create that full, lush look. Mismatched sizes leave gaps and compromise the whole vision.
  • Chill this board until 10 minutes before serving. Those 10 minutes let the flavors warm up just slightly and the flavors bloom. Room-temperature food always tastes better than cold.
03 -
  • Chill your board and all your ingredients before assembly; everything lasts longer and looks crisper and more inviting throughout service.
  • The yellow bell pepper star isn't just pretty—it signals to guests that this is intentional, festive, and special. That psychological shift changes how people approach the board.
Return