Edible Christmas Tree


So, I saw one of those 30 second video recipes on Facebook originally posted in Spanish on kiwilimon.com (at twice the quantity) and thought I’d give it a try at our annual holiday lunch at the studio. Everyone seemed to like it, so here’s my slightly altered recipe from the theirs.


(Arbolito de Queso Aceitunas) – from kiwilimon.com (*cut in half from original, as that would be for a huge party)

4 – 8oz. boxes of Neufchatel cheese (2 cups cream cheese)
1/4 cup sun-dried tomatoes (moist, but dry; not packed in oil)
¼ cup tri-color bell peppers – cut into tiny bits (except for one piece – cut into a star or flower shape to use on the top of the tree as an ornament) – or, as I did: use 8 of the sweet mini peppers & a whole one for the tree topper
1/2 cup pepperoni slices – cut into tiny strips (orig. said salami, but didn’t indicate what type)
(orig. said 1 morita peppers, finely sliced – but I left this out)
1-1/2 tsp. rosemary, dried
1-1/2 tsp. oregano, dried
1-1/2 tsp. onion powder
1 Tbsp. garlic powder
Olives – green, black, Kalamata, etc. – various colors – stuffed is OK – but use all pitted olives. *This took a 6 oz. can of small black olives and about 3 oz. each of Kalamata, pimento-stuffed small green and jalapeno/garlic stuffed large green olives.

●The cream cheese needs to be worked, to make it more pliable, by creaming it with a heavy spoon (that won’t break) in a large bowl.

●Add all the other ingredients and cream some more –  thoroughly mixing the ingredients.

●Place the “dough” on 2 pieces of waxed paper or parchment (placed side-by-side on the serving plate/platter with a gap in the middle. Place dough in center of the gap.

●Cover with another piece of parchment or waxed paper (to keep it off your hands) & mold the blob, like working with clay, into a triangular Christmas tree shape. Dispose of the paper & carefully pull on the two pieces underneath to remove them; clean tray with clean wet towel, if there were any smears – though the 2 pieces of paper were there to avoid this.

●Cover tree with olives by twisting & pressing them into the cheese mold – alternating colors as you work up the tree.
(* recipe didn’t say this, but pat all the olives dry or they won’t stick into the cream cheese as well.)

●Add short sprigs of fresh rosemary randomly between some of the olives to simulate pine needles, and the bell pepper star/flower shape or whole mini pepper as a tree topper.

●Present with a spreader and firm crackers; guests can remove the sprigs of rosemary before eating, if they don’t want to chew a stem!

*** This was enough for a party of 16 – with leftover.


Photo © Martha Lochert.  www.MarthaLochertPhotography.com 


Happy holidays!

2 thoughts on “Edible Christmas Tree

  1. Good to see your work again..hope you were busy and not ill.
    Miss checking with Louis Dunn day by day, but check on you.
    Now that Garrison Keillor has been bumped, your blog is
    one of the few bright spots on the inter-net that I check.

    Liked by 1 person

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