SHOWSTOPPERS

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CHRISTMAS TREE CHARCUTERIE BOARD

1. Arrange 5 halved cheddar sticks at the short end of a large cutting board, stacking next to each other, to create a trunk. 2. Cut 1 (6-oz.) block Gruyère into right triangles 2½" to 3" in length. Cut triangles into 24 (¼"-thick) slices. In sets of 4, shingle on board as shown. 3. Lay 1 salami slice (from 8 oz. sliced salami) on a work surface; overlap slice halfway with a second slice. Repeat layering, using 3 slices for small roses, 5 for medium, and 7 for large. (You'll make 3 sets of each size.) 4. Fold each layered salami set in half lengthwise, then tightly roll up from one end to form a rose, pressing ends together so they hold their shape. 5. Press a star cookie cutter into each of 6 (4.4-oz.) mini brie wheels. Trace with a paring knife; remove cutter. Peel off rind to reveal star-shaped indentation. 6. Dollop a scant ¼ tsp. sour cherry jam in the center of each star. Using a toothpick, spread jam to fill stars (add more jam if needed). 7. Cut 1 slice prosciutto (from a 4-oz. pkg. sliced prosciutto) into thirds. Working one at a time, scrunch and pinch upward so edges bunch. Repeat until you have 6 bunches. Gather bunches and pinch to form a large horizontal bunch, making 1 set. Repeat to create 3 sets (from 18 prosciutto slices total). 8. Arrange brie stars, salami roses, prosciutto bunches, 3 small clusters of green grapes, 8 oz. white cheddar, cut into 1" cubes, and 1 (4-oz.) box sourdough flatbread bites on board in a zigzag pattern as shown. Form branches with 2 oz. rosemary sprigs, placing 2 longer sprigs at the top. Garnish with dried cranberries, honey-roasted cashews, and Castelvetrano olives.

-IZABELA CAMPOS

PEPPERMINT BARK COOKIE CAKE

SERVES 8 3 HR

COOKIE CAKE