Ingredients
Equipment
Method
Set up the tray
- Use a large rectangular wooden board, sheet pan, or serving tray as your base for the flag layout, keeping the surface dry and easy to move. Clear space so you can build stripes lengthwise without crowding.
Build the blueberry canton
- In the upper left corner, fill a rectangle densely with fresh blueberries to form the canton. Pack them closely so the corner reads clearly from an overhead view.
Create the red stripes
- Arrange rows of halved strawberries and folded pepperoni slices across the length of the board to form the red stripes. Keep each row aligned and evenly spaced for straight flag lines.
Add the white stripes
- Fill in the white stripes with rows of white cheddar cubes and crackers alternating between the red rows. Press each row lightly into position so the pattern stays crisp while you add the next element.
Clean up the borders and add dip
- Use pretzel sticks to define the stripe borders if needed for clean lines. Place the pretzels directly along the edges where you want the stripes to look sharp.
- Place a small bowl of cream cheese or ranch dip in one corner, tuck rosemary sprigs at the edges, and serve immediately. Keep the tray at room temperature for best assembling speed, then serve right away for the crispest texture.
Notes
Pro tip: keep strawberries halved and pepperoni folded in consistent sizes, then pack the blueberry canton tightly—this makes the flag read clearly in an overhead flat lay. Store assembled tray refrigerated up to 1 day, but for best texture serve the same day (cheese and crackers soften over time). Freezing isn’t recommended. If you want a lighter option, use low-fat cream cheese or a salsa-y yogurt dip instead of ranch for a lower-calorie swap without changing the layout.