Start by selecting a board to use. The best board will be rectangular with minimum dimensions of 5 inches x 12 inches and should have a handle.

Place two sprigs of rosemary together at the top of the board creating the ‘tree top’. Repeat this moving down the board leaving 2-3 inches of space between each row. My 12-inch board had 4 rows.

Cut your cheese into about ½ inch cubes. Fill 2-3 inches of the handle of the board with cubed cheese to create the ‘tree trunk’. At the top of the ‘trunk’ there should be two sprigs of rosemary to separate it from the next row.

Moving up from the ‘tree trunk’ use grapes to fill in the next row between the rosemary sprigs. Continue to alternate between cheese and grapes until you reach the top.

Cut a star out of a ½ -inch thick rectangle of yellow cheese. Insert a toothpick halfway into the bottom center of the star. With the other half of the toothpick, spear a grape and place the star at the top of the tree where the rosemary springs meet.

Decorate the tree with several blueberries and raspberries.

Serve immediately with toothpicks or wrap in plastic wrap and store in the fridge until you’re ready to serve.