Christmas Tree Relish Tray on Plate
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Christmas Tree Relish Tray

Almost too cute to eat.  Almost.
Course Appetizer
Cuisine American
Keyword Christmas, Finger Food, Relish Tray, Vegetables
Prep Time 35 minutes
Total Time 35 minutes
Servings 4
Author [email protected]

Ingredients

  • 1 bunch of celery cut into sticks (various sizes are fine)
  • 4 peeled baby carrots each carrot cut into 4 stick shapes (lengthwise quarters)
  • 1/4 of a green bell pepper cut in 12 very thin pieces that are about 3 inches long
  • 3 thick slices of cucumber with the skin on (regular or Hothouse (English) cucumber); each slice cut into quarters in the shape of a triangle
  • 8 red teardrop or cherry tomatoes cut in half widthwise
  • 6 whole yellow cherry tomatoes
  • 5 black olives cut in half lengthwise
  • 3 large green olives with pimentos cut into 1/2 inch thick widthwise slices
  • 1 radish medium to large size
  • 2 crimini mushrooms cut into quarters in the direction from the top of the mushroom to the stem

Instructions

  • For the Radish Rosette Tree Top Decoration - Out of a large size radish, make a rosette and add it to a small bowl of ice water so it will open up.  Set aside.  Please refer to this post for directions on how to make the rosette "Pumpkin Head Relish Tray".
  • For the Tree - On a large flat plate or platter, lay out about 8 celery sticks in the shape of the tree top. Make sure to leave enough room for "ornament" that goes on the top of the tree. 
  • Continue to lay the celery sticks on the plate to form the entire tree. 
  • Then fill in the tree with celery sticks. Lay out the celery so some have the light colored sides up and others have the dark sides up. 
  • For the Carrot Garland - Lay out the carrots starting about 2 inches from the bottom of the tree in a zigzag direction.  The bottom string of carrot garland should take about 6 pieces of the cut carrots.
  • Next, about two inches above the first string of carrot garland, lay out about 4 pieces of carrots in a zigzag shape to form the second string of garland. 
  • Then about two inches above the second string of carrot garland, repeat to make the third string of garland up towards the top of the tree.
  • For the Green Bell Pepper Garland - Lay out 4 rows of the thin pieces of bell pepper in between each strand of carrot garland to make the bell pepper garland.
  • For the Tree Decor - Add the cut red tomatoes cut side-down to the tree to make ornaments (if you have enough tomatoes, an option is to use the non-stem half only which looks prettier as an ornament). 
  • Lay the whole yellow cherry tomatoes on the tree as ornaments. Cut the mushrooms in quarters. Then add 6 of the cut pieces to the bottom of the tree to form the trunk. 
  • Lay out the triangular pieces of cucumber on the tree as ornaments. 
  • To the tree, lay the green and black olives (rounded smooth side up) on the tree as ornaments. 
  • Lastly, to the top of the tree, add the radish rosette. 
  • Serve with your favorite dipping sauce.