This platter of cold meat and cheddar cheese skewers has been my go-to party trick for holiday gatherings ever since I first made it for a small family Christmas two years ago. I wanted something that felt playful, looked festive on a buffet table, and—most importantly—could be assembled ahead of time without heating or fuss. These little tree-shaped bites answered every need: crunchy cheese, savory folded meats, and a tiny star perched on top for charm. Every guest at that first party commented on how simple and irresistible they were, and several asked for the “how did you do that?” explanation between mouthfuls.

I discovered the exact combination during a late-night wrapping session when I was short on time and didn’t want to heat anything up. The star cookie cutter I already owned became the secret to transforming ordinary ingredients into something celebratory. The texture contrast—firm cheddar, tender slices of pepperoni and salami layered over a cheese cube—gives a satisfying bite. They’re salty, slightly fatty in a comforting way, and the little star gives an instant smile. Because everything is served cold, they’re ideal for hot kitchens, potlucks, and evenings when you’d rather visit than stand by the stove.

Ingredients

• Pepperoni, 15 slices: Look for thinly sliced, sandwich-style pepperoni in the deli or packaged section. Thinner slices fold nicely and create soft layers on the skewer; avoid thick, overly fatty rounds that overpower the cheddar.
• Salami, 15 slices: Choose an Italian-style salami or a cured, sliced variety. The cured salami adds a slightly different spice profile and texture that complements the pepperoni. Pre-sliced deli rounds save time and work perfectly.
• Cheddar, 1 pound block (16 ounces): A medium-sharp or sharp cheddar holds its shape when cut into stars and cubes. I prefer a block rather than pre-shredded for clean slices; brands like Cabot or Tillamook have consistent flavor and texture.
• Small star cookie cutter: A 1-inch star cutter works well to cut decorative tops from slices; metal cutters give the cleanest edges.
• Toothpicks: Regular wooden toothpicks long enough to pierce a cube and hold folded meats without splitting.

Instructions

Prepare the cheese slices: Trim the block and slice the cheese into approximately 1/4 to 1/2 inch thick slices. Aim for even thickness so the stars and cubes are uniform; a bench scraper or a very sharp chefs knife yields the cleanest cuts. Keep slices cold for crisper edge cuts when using the cookie cutter. Cut stars and cubes: Use the small star cookie cutter to stamp out 10 stars from the slices. Reserve the stars on parchment. From the remaining cheese, cut ten 1/2-inch cubes—size them to balance with the star so each skewer looks proportionate. If your stars are thin, stack two for a sturdy top. Skewer the cheese: Push a toothpick through the center of each cheddar cube, leaving enough length above to add the folded meats and the star. Insert the toothpick straight through so the cube sits level; this will help the assembled piece stand upright on a platter if needed. Fold and layer the meats: Fold each slice of pepperoni and salami in half, then in half again to make small layered squares. Slide three folded pieces of meat onto the exposed toothpick above each cube, arranging layers to form a tapered tree shape—stack the larger folds near the cube and the smaller ones toward the top for a triangular silhouette. Top with a star and chill: Place one cheddar star on top of each assembly to create a tree topper. If the star feels loose, press gently to seat it on the meat. Serve immediately or refrigerate on a flat tray covered with plastic wrap until ready to serve.

Storage Tips

Store assembled skewers in a single layer on a flat tray covered with plastic wrap or in an airtight container for up to 24 hours in the refrigerator. If space is tight, stand them upright in a shallow loaf pan lined with parchment to keep them from tipping. For best texture, remove from refrigeration 1015 minutes before serving to take the chill off slightly; avoid leaving them at room temperature longer than two hours on a buffet to maintain food safety.

Ingredient Substitutions

Swap the pepperoni and salami for other cured meats such as prosciutto, coppa, or thinly sliced ham for a milder flavor. For a vegetarian version, use marinated grilled zucchini ribbons or folded roasted pepper strips and replace cheddar with a firm plant-based block that slices well. If you prefer a milder cheese, use Colby or gouda; sharper cheeses will stand up to the salty meat while milder choices will create a softer balance.

Serving Suggestions

Arrange the skewers standing upright in a shallow container filled with decorative cranberries or rosemary sprigs for a holiday display, or lay them on a wooden board with clusters of grapes, crackers, and olives. They pair especially well with mustard dips, fig jam, or a honey drizzle for a sweet contrast. Garnish with flaky sea salt or a light grind of black pepper for visual and flavor contrast.

Cultural Background

Combining cured meats and cheese on small skewers is a modern twist on European antipasti and charcuterie traditions that emphasize simple, flavorful pairings. The star topper and triangular assembly are playful seasonal interpretations inspired by classic hors d'oeuvres platters and kitted-out holiday buffets seen in American home entertaining circles.

Seasonal Adaptations

For winter parties, swap the star for a little cut-out holly shape or use small pretzel sticks as trunks for a rustic look. In spring, switch to floral-shaped cutters and lighter meats like turkey or chicken slices. Add seasonal accents like pomegranate arils in winter or fresh basil leaves in summer for bright color and aroma variations.

Meal Prep Tips

Pre-slice cheeses and pre-fold meats the day before and store covered in separate containers; assemble the skewers an hour before serving to keep edges crisp. Label containers so you know which slices were intended for stars and which for cubes. Use a sharp knife and chilled cheese for the cleanest cuts and fastest workflow.

These little cold meat and cheese trees are small enough to become a party tradition: easy, adaptable, and instantly festive. They let you spend more time with guests and less time fussing over hot dishes, and the delighted reactions make them worth every careful star cut and folded slice.