Frosted Pine Cheese Board

# What You Need:

→ Cheeses

01 - 7 oz white cheddar cheese, cubed or shredded

→ Garnishes

02 - 12 fresh rosemary sprigs

03 - 2 tbsp water

04 - 2 tbsp granulated sugar, plus extra for dusting

→ Nuts

05 - 2 oz whole almonds, raw or lightly toasted

→ Crackers & Extras

06 - 12–16 assorted gluten-free crackers, optional

07 - 1 tbsp honey, optional for drizzling

# How-to Steps:

01 - Lightly dampen rosemary sprigs with water, then roll them in granulated sugar until coated. Place on parchment-lined tray and allow to dry for 10 minutes.

02 - Arrange white cheddar cheese on a serving platter in gentle mounds to evoke snowdrifts.

03 - Insert the sugared rosemary sprigs upright among the cheese mounds to resemble frosted pine trees.

04 - Cluster whole almonds near the cheese mounds to mimic pinecones.

05 - Optionally arrange gluten-free crackers around the platter or drizzle honey for added sweetness.

06 - Present immediately and enjoy the seasonal display.

# Expert Advice:

01 -

It looks dramatically festive but comes together faster than most appetizers.
No cooking required, which means your oven and stovetop stay completely free.
It's naturally gluten-free and vegetarian, so it welcomes more guests without stress.
The sugar-frosted rosemary is the kind of small detail that makes people ask for your secrets.

02 -

Don't oversaturate the rosemary with water or the sugar will clump instead of frosting—damp, not wet, is the whole secret.
The board is best served within an hour of assembly so the sugared rosemary stays crisp and the cheese doesn't start sweating.

03 -

The sugared rosemary should look almost crystallized—if it looks wet or sticky, you've used too much water, so adjust and let it dry longer.
Toast your almonds lightly for about 5 minutes at 325°F if you want them darker and richer; raw almonds feel lighter and more delicate.