Christmas tree snack board – the ultimate cheese board for Christmas

This cute Christmas tree snack board looks impressive, takes about 15 minutes, and keeps everyone happily nibbling while you finish the main event. It is no cook, budget friendly, and easy to scale for any gathering. Ready to build yours? Scroll to the step-by-step, then make it tonight.

What you will need

• Colby Jack cheese, cubed: 1 cup (about 4½ oz, 125 g)
• Gouda cheese, cubed: 1 cup (about 4½ oz, 125 g)
• Cherry tomatoes: ½ cup (about 2¾ oz, 75 g)
• Fresh rosemary sprigs for garnish

Optional, nice to add

These are extras to vary flavor or fill out the board if you have room:

• Fig jam or olive oil in a tiny dish on the side
• olives or cornichons in small clusters
• crackers or sliced baguette on a separate plate

Substitutions:

Monterey Jack for Colby Jack, Edam for Gouda, grape tomatoes for cherry tomatoes, thyme for rosemary in a pinch.

If you don’t have a Christmas tree shaped board

Don’t worry! You can use any board, tray or platter you have. Then use a few short rosemary sprigs to mark the tree silhouette. This gives you a guide to fill in cleanly.

You can also line the platter with parchment trimmed to a tree shape for easy cleanup and better grip.

Plus, you can cut a tiny Gouda star with a mini cutter for the top, purely decorative, and add pretzel sticks at the base for a quick trunk.

How to cut everything easily

• Chill the cheese for 15 to 20 minutes so it cuts cleanly, then let it sit 10 minutes so flavors come to life.
• Aim for ½ inch cubes (about 1.3 to 1.5 cm) so the rows look uniform and stable.
• Square the block, slice into planks, then sticks, then cubes for even edges.
• Rinse tomatoes and pat dry so moisture does not transfer to the cheese.
• Rinse rosemary, spin dry, and use fully dry sprigs.

Step-by-step assembly

1. Start at the top
   Add a narrow row of Gouda cubes. Widen each row slightly as you move down.
2. Add a red stripe
   Nestle a row of cherry tomatoes under the Gouda. Tuck tomatoes between cheese cubes so they stay put.
3. Follow with Colby Jack
   Add a row of Colby Jack cubes. Keep rows the same height for that crisp tree look.
4. Repeat the pattern
   Gouda, tomatoes, Colby Jack, working down the tree until you reach the base.
5. Finish with greenery
   Frame the edges and base with rosemary sprigs for the pine-tree vibe.

Optional flavor boosters:

• Lightly drizzle tomatoes with olive oil and a pinch of flaky salt before placing them.
• Add a few olives or cornichons for a pop of acidity.
• A crack of black pepper over the cheese rows right before serving wakes up the flavors.

Make ahead and serving

• Make ahead: Cut cheeses up to 1 day in advance. Store airtight with a barely damp paper towel. Assemble up to 3 to 4 hours before serving, cover loosely, and refrigerate. Add rosemary just before serving.
• Serving: Offer crackers or baguette on the side so the tree silhouette stays intact. Place two small tongs or forks nearby to keep rows tidy.

Dietary notes

• Vegetarian
• Gluten free friendly if served without regular crackers or with GF crackers
• Lower carb, especially if paired with cucumber rounds and celery sticks on a separate plate

Troubleshooting

• Crumbly cubes: Cheese is too cold or too aged. Rest 5 to 10 minutes and use a sharp chef’s knife.
• Oily surface: Blot cheese lightly before assembling and keep the platter cool.