This little tray of cold meat and cheese skewers has been my go-to holiday nibble for years. I discovered the star-topped version during a busy December when I needed something fast, festive, and very portable for a neighborhood cookie exchange. What started as a simple idea — meat folded like ribbons on a toothpick stuck into a cube of cheese — turned into a family favorite because the presentation felt special without demanding extra time. The salty, savory bite of the cured meats paired with the rich, slightly sharp cheddar hits every craving and holds up well in a party setting.

These skewers are special because they combine ease with a playful visual: the tiny star perched on top reads like a miniature Christmas tree. They require no heating, very little assembly, and travel well in a covered container. I usually make a double batch because guests keep coming back for more; once you taste the contrast of cool cheddar and folded pepperoni and salami you’ll understand why they disappear fast. This is one of those recipes that feels handmade but is genuinely simple enough for a weeknight appetizer or a last-minute platter for guests.

Ingredients

• Pepperoni (15 slices): Look for thin deli slices or packaged pizza pepperoni that are pliable. Thinner slices fold more neatly and create a tree-like texture. If you can find nitrate-free brands, they’ll be a slightly cleaner-tasting option.
• Salami (15 slices): Choose mild or spicy salami depending on your taste. Pre-sliced deli salami in 1/16-inch thickness works well; it adds a different texture and color when paired with pepperoni.
• Cheddar cheese (1 pound block): A 1-pound block of medium or sharp cheddar gives the recipe body and flavor. I prefer a sharp cheddar for contrast with the salty meats, and a firmer block makes cleaner star shapes when you cut 1/4 to 1/2 inch slices.
• Small star cookie cutter: Use a cutter about 1 inch or slightly smaller in diameter so the stars sit nicely on top of the cubes without overwhelming them.
• Toothpicks: Standard wooden toothpicks are ideal — they’re long enough to anchor the cheese cube and hold three folded meat slices.

Instructions

Prepare the cheese: Start with a chilled 1-pound block of cheddar. Using a sharp chef’s knife, slice the block into slabs about 1/4 to 1/2 inch thick. From those slabs, use a small star cookie cutter to cut out ten stars. Keep the star cutter centered and press firmly, then wiggle slightly to release. Place the stars on parchment and set aside. With the remaining cheese, cut ten cubes approximately 1/2 inch on each side. Consistent cube size helps the skewers stand evenly on a serving tray. Skewer the cheese: Push a toothpick gently into the center of each cheddar cube so the point comes out the top but not through the cube. The toothpick should be sturdy enough to support three slices of folded meat without splitting the cheese. If the wooden toothpick is too thin, double up two toothpicks for added stability. Fold and add the meats: Fold each pepperoni slice in half, then fold again to create a small, layered petal. Repeat with each salami slice. For each skewer, slide three folded slices (a mix of pepperoni and salami or all one kind) onto the exposed top of the toothpick so they fan out above the cube like branches. Space them evenly and tuck them into the cheese so they feel secure. Top with a star: Place one small cheddar star on the very top of each skewer, pressing gently so it rests on the folded meat. The star softens slightly to adhere but should still appear crisp and defined. Repeat for all ten skewers. Chill or serve: Serve immediately or cover and refrigerate for up to 24 hours. If refrigerating, place the assembled skewers on a parchment-lined tray and cover with plastic wrap to prevent drying. Remove from the fridge about 10 minutes before serving so the flavors are not too cold; they’re best slightly chilled but not ice cold.

Storage Tips

Store assembled skewers in a single layer on a parchment-lined tray covered tightly with plastic wrap or in a shallow airtight container. Refrigerate for up to 24 hours; beyond that the cheese may dry and the meat can weep oils. If storing parts separately, keep the cheese stars and cubes in a sealed container and stack the folded meat on a plate covered with plastic to maintain moisture. For reheating, these are best served cold or slightly chilled — do not microwave as the cured meats will crisp and the presentation will suffer.

Ingredient Substitutions

If you need to swap ingredients, try a milder Havarti or a Colby jack instead of cheddar for a creamier texture. For a lighter option, use turkey pepperoni or turkey salami; note these are leaner and may change the overall mouthfeel. Vegetarian guests can be served a parallel tray using roasted pepper slices and smoked tofu cubes; secure with slightly longer toothpicks. To make the stars, small cookie cutters in snowflake or heart shapes also work and change the visual theme while preserving technique.

Serving Suggestions

Arrange skewers upright in a shallow bowl filled with crumpled parchment or a trimmed block of foam covered in foil so they stand like little trees. Pair with whole-grain crackers, marinated olives, pickles, and a small bowl of grainy mustard for dipping. These make a great side for holiday charcuterie spreads or can be the centerpiece on a kids’ party table where the stars will be a hit. Garnish the tray with fresh rosemary sprigs to mimic evergreen branches and add fragrance.

Cultural Background

Dress-up versions of cheese-and-meat bites are common in many cold-appetizer traditions across Europe and North America. The idea of folding cured meats into rosettes or tree shapes comes from classic antipasto and tapas plating techniques where visual appeal is as important as flavor. This particular star-topped version blends American holiday aesthetics with simple deli traditions, and it’s a modern riff on the idea of savory hors d'oeuvres that began as practical party food for communal gatherings.

Seasonal Adaptations

For winter parties keep the star motif; in summer swap stars for small basil leaves and use cured ham and fresh mozzarella for a caprese-style skewer. For Valentine’s Day, use heart-shaped cutters and choose prosciutto with a milder, buttery cheese. Holiday spice blends on the edge of the plate such as smoked paprika or crushed peppercorns let you play up warmth or heat depending on the season while keeping the core assembly identical.

Meal Prep Tips

To streamline prep for a large crowd, cut all cheese stars and cubes the day before and store in airtight containers separated by parchment. Fold the meat slices and layer them gently between sheets of wax paper in a shallow box. On the party day simply skewer and top with stars; you can assemble hundreds in an hour this way. Label containers clearly and refrigerate until 15 minutes before serving for best texture.

Whether you’re feeding a crowd or packing a festive snack plate, these cold skewers deliver on flavor, presentation, and simplicity. They’re versatile, travel well, and always bring a touch of holiday cheer to the table — try them once and you’ll find reasons to make them a seasonal staple.