ANTIPASTO CHRISTMAS TREE RECIPES

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ANTIPASTO CHEESE BALL CHRISTMAS TREE RECIPE - FOOD.COM



Antipasto Cheese Ball Christmas Tree Recipe - Food.com image

This cheeseball full of sun dried tomatoes, red bell peppers, chives and seasonings on the inside, the OUTSIDE is where it gets antipasto serious! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers!. Found on the blog Café Delights and couldn't just copy on the site, what a show stopper for those special Holiday get togethers

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 Tree, 14 serving(s)

Number Of Ingredients 16

4 cups cream cheese, softened
1/2 cup sun-dried tomato, chopped
1/2 cup red bell pepper, diced (or capsicum )
1/4 cup dill pickle, finely diced
1/4 cup chives, chopped
1/4 cup parsley, chopped
1 tablespoon onion powder
2 teaspoons garlic powder
salt, to taste (optional)
1 1/2-2 cups pitted mixed olives (I use a variety of black, green and Kalamata olives, dried with paper towel)
1/2 cup sun-dried tomato, chopped (dried with paper towel)
6 rosemary, to decorate
Ritz crackers, water crackers or pretzel, for serving
salami, slices for serving
prosciutto, slices for serving
1 teaspoon salt

Steps:

  • In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.
  • Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it).
  • Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.
  • Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)!
  • Top with a star cut out of a yellow or orange bell pepper OR a thick slice of cheese.
  • Serve with crackers of your choice, salami and prosciutto slices rolled up!
  • Recipe Notes.
  • The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.
  • If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again (about 20 minutes).
  • Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar.

Nutrition Facts : Calories 258.9, FatContent 24.4, SaturatedFatContent 13, CholesterolContent 72.9, SodiumContent 589.3, CarbohydrateContent 7, FiberContent 1.2, SugarContent 3.9, ProteinContent 4.8

APPETIZER TREE: ANTIPASTO TREE WITH GARLIC KNOTS | RECIPE ...



Appetizer Tree: Antipasto Tree with Garlic Knots | Recipe ... image

Cured meats, cheeses, pickled peppers and olives come together in this crafty, holiday spin on the antipasto platter.

Provided by Jeanette Donnarumma

Number Of Ingredients 18

1/2 pound deli-sliced pepperoni
1 pound provolone
cut into ½-inch cubes
1/2 pound deli-sliced salami or soppressata
4 cups fresh mini mozzarella balls
drained
1/2 pound deli-sliced prosciutto di Parma
1/2 cup sweety drop mini peppers
4 cups colossal pitted black olives
4 cups large green olives stuffed with pimento
Two 12-ounce jars mild pepperoncini
drained
8 rosemary sprigs
25 homemade Garlic Knots
or store-bought
One 23- to 24-inch styrofoam cone
wrapped in plastic wrap
Toothpicks

Steps:

  • Assemble the “branches” for the “tree”: Fold pepperoni into quarters or gather loosely to make a “flower,” then place a provolone cube in the middle and push a toothpick through to secure the “flower
  • ” Repeat with the remaining pepperoni and provolone, then repeat the process with the salami or soppressata and mozzarella
  • Cut each prosciutto slice down the center lengthwise, then roll up each half beginning on the short end
  • Thread a sweety drop mini pepper onto a toothpick, then push it through the center of the prosciutto “tube
  • ” Repeat with the remaining prosciutto and sweety drop mini peppers
  • Skewer 2 black olives on a toothpick, and repeat with the remaining olives
  • Repeat the process with the green olives
  • Skewer each pepperoncini with a toothpick
  • Assemble the tree: Working from the bottom and winding your way up in a circular pattern, push each “branch” into the styrofoam “tree” in your desired pattern, tucking the rosemary sprigs in between every few layers
  • Finish the top with more rosemary sprigs and any remaining toothpick “branches
  • ” Arrange the garlic knots on the side of the tree for serving

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