Crudité Christmas Tree

Crudite Christmas tree recipe

​The Spruce / Diana Chistruga

  • Total: 30 mins
  • Prep: 30 mins
  • Cook: 0 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
155 Calories
10g Fat
9g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 155
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 22%
Cholesterol 25mg 8%
Sodium 479mg 21%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 11%
Protein 9g
Calcium 161mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are as many ways to make a Christmas tree crudité or antipasti platter as there are ways to trim a real tree. This version keeps things fairly simple, but scroll down for a whole host of suggestions for trimming this tree with even more delights.

The whole thing can be assembled in a snap and is fun to do with kids. Experience tells that if the kids help create it, they'll also help eat it, so bring them in the kitchen, have them wash their hands, and give them some broccoli to play with!

Know that you can prep all the ingredients (trim and cut the broccoli and peppers) several hours ahead of time; feel free to assemble the tree up to an hour before serving—it holds very well at cool room temperature. 


  • 3 heads broccoli
  • 1 cup grape tomatoes (even smaller than cherry tomatoes)
  • 1 yellow pepper
  • 1 red pepper
  • Optional: 6 ounces mozzarella perlini (tiny balls; or other white cheese cut into small cubes)
  • Optional: 1 cup green olives
  • Optional: 4 slices thinly cut prosciutto or salami

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crudite Christmas tree
    ​The Spruce / Diana Chistruga
  2. Trim the broccoli, cutting the stem of each floret straight across so it stands upright. Arrange the florets in a Christmas tree shape on a large cutting board or serving platter.

    Trim broccoli
    ​The Spruce / Diana Chistruga
  3. Arrange the tomatoes in between broccoli florets as "ornaments" on the tree.

    Arrange tomatoes
    ​The Spruce / Diana Chistruga
  4. Trim the peppers. Cut out and discard the stem and core. Trim off the rounded sections at the top and bottom to lay the pepper as flat as possible.

    Trim peppers
    ​The Spruce / Diana Chistruga
  5. Next trim off any white bits from inside the pepper, and use a small star cookie cutter to cut the peppers into stars.

    Trim pepper
    ​The Spruce / Diana Chistruga
  6. Stack several of the yellow stars at the top of the tree. Arrange the remaining stars on or around the tree.

    Stack yellow stars on tree
    ​The Spruce / Diana Chistruga
  7. Drain the perlini and pat them dry with paper towels or a clean kitchen towel. Arrange the perlini at the base as "snow." Stacking a few on top of the others creates a lovely "drift" effect.

    Drain perlini
    ​The Spruce / Diana Chistruga
  8. Drain the olives and pat them dry, just like the perlini. Add them in a layer under the cheese or simply around the tree.

  9. Cut the prosciutto into quarters and gently roll the pieces into rosettes. Arrange them on tree much like the tomatoes.

  10. Serve with a bowl of your favorite dip—toasted cumin yogurt dip or sweet potato dip are both excellent choices.  

    ​The Spruce / Diana Chistruga

Recipe Variations

  • Arrange the vegetables and anything else (olives, cheese, meat) in stripes that form the Christmas tree shape.
  • Employ carrot sticks to make a tree trunk.
  • Scatter black olives around with the stars.
  • Add small radishes to the decorations.
  • Slice yellow or red bell peppers into strips and use those strips as garlands on the tree
  • Cut the peppers into other shapes—bell peppers are surprisingly good at being cut into and keeping a shape.
  • Use cauliflower florets as the "snow" at the base of the tree.