Ingredients
Equipment
Method
Set up the tray
- Use a large rectangular wooden board, sheet pan, or serving tray and place it on a flat surface. Keep a clear work area so the color rows stay crisp and evenly spaced as you build the flag.
- In the upper left corner, fill a rectangle densely with blueberries to form the canton. Press them in lightly for an even blue block with a sharp edge.
Build the red and white stripes
- Create the red stripes by arranging rows of halved strawberries and folded pepperoni slices across the length of the board. Lay them in straight lines so the stripes run evenly from left to right.
- Fill in the white stripes with rows of white cheddar cubes and crackers alternating between the red rows. Keep the pieces aligned like a grid so every stripe reads clearly.
- Use pretzel sticks to define the stripe borders if needed for clean lines. Place them straight along the edges so the red and white sections look perfectly segmented.
Finish and serve
- Place a small bowl of cream cheese or ranch dip in one corner and tuck it at the side of the flag design. This keeps the center rows uninterrupted for a tidy, picture-ready layout.
- Tuck rosemary sprigs at the edges as garnish and serve immediately. Add them last so they stay fresh-looking against the fruit and cheese.
Notes
Pro tip: build stripes in straight rows and refresh the fruit if it looks wet, then assemble close to serving for the cleanest texture. Store leftovers covered in the fridge up to 1 day (note that crackers may soften). Freezing is not recommended. If you want a lighter option, swap in part-skim mozzarella or a reduced-fat cheddar for the cheese cubes.