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American Flag Snack Tray

American flag snack tray—an easy patriotic snack board built on a large rectangular tray with dense blueberries for the canton and neat rows of red, white, and blue bites. Crisply color-blocked with strawberries, pepperoni, cheddar cubes, crackers, and pretzels for clean stripe borders.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

fresh blueberries
  • 2 cup fresh blueberries
fresh strawberries, hulled and halved
  • 2 cup fresh strawberries, hulled and halved hulled and halved for even red stripes
white cheddar or mozzarella, cubed
  • 8 oz white cheddar or mozzarella, cubed
pepperoni slices
  • 8 oz pepperoni slices folded for the red stripe pattern
white cheddar crackers or Ritz crackers
  • 1 cup white cheddar crackers or Ritz crackers
pretzel sticks
  • 1 cup pretzel sticks use to define clean stripe borders if needed
cream cheese or ranch dip
  • 4 oz cream cheese or ranch dip (for dipping) place in a small bowl on the tray
rosemary sprigs
  • 1 Rosemary sprigs for garnish (optional) optional garnish tucked at the edges

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Build the flag layout
  1. Set a large rectangular wooden board, sheet pan, or serving tray on a flat surface for assembly. Keep it ready for an overhead flat lay so all stripes can be arranged in crisp rows.
  2. In the upper left corner, fill a rectangle densely with blueberries to form the canton. Press them in lightly so the blue area looks solid with clear edges.
  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 blocking.
  4. Fill the white stripes with rows of white cheddar cubes and crackers alternating between the red rows. Place the cubes and crackers in tight lines so the white sections look continuous.
  5. Use pretzel sticks to define the stripe borders if needed for clean lines. Position them along the edges of the stripes so the pattern stays sharp.
  6. Place a small bowl of cream cheese or ranch dip in one corner, tuck rosemary sprigs at the edges, and serve immediately. Arrange the garnish so it frames the tray without covering the flag stripes.

Notes

Pro tip: Cube the cheddar and keep the berries dry before arranging so the crackers stay crisp and the stripes look vivid. Store covered in the refrigerator for up to 24 hours; note the strawberries may weep slightly and soften the crackers. Freezing isn’t recommended for this type of grazing board. For a lighter option, use part-skim mozzarella or reduced-fat cheddar and swap ranch dip for a lower-fat Greek yogurt dip.