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American Flag Snack Tray

American flag snack tray made as a vivid red-white-blue grazing board with a blueberry “canton,” strawberry and pepperoni stripes, and alternating cheese crackers. Easy patriotic snack board is built on a large tray for crisp, clean rows that look great in an overhead flat lay.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

blueberries
  • 2 cup fresh blueberries For the upper-left canton.
strawberries
  • 2 cup fresh strawberries Hull and halve for the red stripes.
cheese cubes
  • 8 oz white cheddar or mozzarella Cube to create the white stripes.
pepperoni
  • 8 oz pepperoni slices Fold for the red stripe accents.
cheddar crackers
  • 1 cup white cheddar crackers or ritz crackers Use in the white stripe rows alternating with cubes.
pretzel sticks
  • 1 cup pretzel sticks Use to define stripe borders if needed.
dipping spread
  • 4 oz cream cheese or ranch dip Serve in a small bowl in one corner.
garnish
  • 1 rosemary sprigs Optional; tuck at the edges.

Equipment

  • 1 sheet pan

Method
 

Build the flag tray
  1. Set a large rectangular wooden board, sheet pan, or serving tray on a flat surface so you can assemble an even grid of stripes. Arrange ingredients within reach for faster placement.
  2. In the upper left corner, fill a rectangle densely with blueberries to form the canton. Press them lightly so the blue area looks packed and clearly defined.
  3. Create the red stripes by arranging rows of halved strawberries and folded pepperoni slices across the length of the board. Keep rows straight and evenly spaced for clean, color-blocked stripes.
  4. Fill in the white stripes with rows of white cheddar cubes and crackers alternating between the red rows. Place them in a tight rhythm so each white stripe looks continuous.
  5. Use pretzel sticks to define the stripe borders if needed for clean lines. Place them along the edges where you want crisp separation between colors.
Finish and serve
  1. Place a small bowl of cream cheese or ranch dip in one corner of the tray. Add a little space around the bowl so the center rows stay neat.
  2. Tuck rosemary sprigs at the edges of the board and serve immediately. Scatter lightly so the garnish frames the flag without covering the stripes.

Notes

Pro tip: Cube the cheese and keep fruit dry before assembling so the stripes hold their shape and don’t slide. Store covered in the refrigerator up to 24 hours, but assemble close to serving time for the cleanest look; freezing is not recommended. For a lighter option, use reduced-fat cheddar or a lower-fat yogurt dip instead of cream cheese/ranch dip.