Ingredients
Equipment
Method
Build the flag tray
- Use a large rectangular wooden board, sheet pan, or serving tray, and keep it dry so the fruit and snacks stay in neat rows. Arrange everything within reach for fast assembly.
- In the upper left corner, fill a rectangle densely with blueberries to form the canton. Press them lightly to keep the edges crisp and clearly defined.
- Create the red stripes by arranging rows of halved strawberries and folded pepperoni slices across the length of the board. Keep each row straight and evenly spaced for the striped look.
- Fill in the white stripes with rows of white cheddar cubes and crackers alternating between the red rows. Continue until the flag pattern is fully covered from top to bottom.
- Use pretzel sticks to define the stripe borders if needed for clean lines. Place them as thin vertical dividers between red and white rows.
- Place a small bowl of cream cheese or ranch dip in one corner, tuck rosemary sprigs at the edges, and serve immediately. Keep the tray at cool room temperature or slightly chilled for best structure.
Notes
Pro tip: For the cleanest stripes, cube the cheddar, halve the strawberries, and fold the pepperoni first—then build from the blueberry canton outward so rows stay tight. Store covered in the refrigerator up to 24 hours, but build close to serving time for firmer crackers; freezing is not recommended. For a lighter option, swap the cheddar for reduced-fat cheese and use a lighter ranch/Greek-yogurt dip.