Ingredients
Method
Build the flag tray
- Use a large rectangular wooden board, sheet pan, or serving tray to lay out your flag. Choose a surface you can carry to the table without disturbing the rows.
- In the upper left corner, fill a rectangle densely with blueberries to form the canton. Press them in snugly so the blue area stays 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 for clean, vivid bands.
- Fill in the white stripes with rows of white cheddar cubes and crackers alternating between the red rows. Aim for even spacing so the texture contrast stays clear.
- Use pretzel sticks to define the stripe borders if needed for clean lines. Set them upright along the edges of rows to sharpen the separation.
- Place a small bowl of cream cheese or ranch dip in one corner, tuck rosemary sprigs at the edges, and serve immediately. Keep the dip chilled until serving for the best freshness.
Notes
Pro tip: for the tightest-looking stripes, align one end of each row first, then fill across the length. Store assembled trays covered in the refrigerator up to 24 hours; blueberries and strawberries may weep and soften crackers over time. Freezing isn’t recommended for this no-cook tray. If you want a lighter option, swap the pepperoni for turkey slices and use reduced-fat cheddar or a lighter ranch dip.