Ingredients
Equipment
Method
Arrange the tray
- Set a large rectangular wooden board, sheet pan, or serving tray on a flat surface so you can build clean horizontal rows. Keep everything cold until assembly for the neatest lines.
- Fill the upper left corner with blueberries in a dense rectangle to form the canton. Press the berries together lightly for a solid blue block with minimal gaps.
Build the stripes
- Arrange the red stripes by placing rows of halved strawberries and folded pepperoni slices across the length of the board. Alternate strawberry pieces and folded pepperoni so each row reads clearly from overhead.
- Create the white stripes by placing rows of white cheddar cubes and crackers, alternating between the two, across the length of the board. Use even spacing so the stripes stay straight and consistent.
- Use pretzel sticks to define the stripe borders if needed for crisp, straight lines. Place them upright along the edges of the strawberry/pepperoni rows and the cheese/cracker rows.
Finish and serve
- Place a small bowl of cream cheese or ranch dip in one corner of the tray. Position it so the flag design remains fully visible while still being easy to grab.
- Tuck rosemary sprigs at the edges as garnish if using. Add them last so they look fresh and frame the tray without covering the stripes.
- Serve immediately for the best texture and color. Keep any extras refrigerated and refresh rows before serving if they soften.
Notes
Pro tip: cube the cheddar/mozzarella and keep the fruit dry before building so the crackers don’t get soggy and the rows look sharp. Refrigerate covered up to 24 hours, but assemble close to serving for the crispest presentation; freezing isn’t recommended for a grazing board. For a lighter option, use part-skim mozzarella instead of cheddar and swap some pepperoni for turkey slices while keeping the same stripe pattern.