Antipasto Christmas Tree Cheese Ball
Ingredients
- 2 c. finely shredded Provolone
- 1 c. finely shredded Parmesan
- 2/3 c. chopped pepperoncini
- 1/2 c. blanched almonds chopped
- 4 oz. salami or pepperoni finely chopped
- 2 marinated artichoke hearts finely chopped (about 3/4 c.)
- 2 cloves garlic chopped
- 2 tbsp. Italian seasoning
- 1/2 tsp. kosher salt
- 1/4 tsp. crushed red pepper flakes
- 4 8-oz. blocks cream cheese, room temperature
- 6 oz. pitted marinated green Cerignola olives halved
- 4 oz. marinated Kalamata olives halved
- 2 oz. pitted marinated black Cerignola olives halved
- 4 oz. roasted red peppers cut into 3/4" pieces
- Rosemary sprigs for decorating
- 1 1/2"-thick slice fresh mozzarella
- Crackers or crostini for serving
Instructions
- Step 1
- In a large bowl, toss Provolone, Parmesan, pepperoncini, almonds, salami, artichokes, garlic, Italian seasoning, salt, and red pepper flakes with a fork until combined. Using a rubber spatula, fold cream cheese into Provolone mixture until well blended.
- Step 2
- Place 1 (24"-long) sheet plastic wrap on a cutting board or small platter with the long end facing you. Arrange another same-size sheet of plastic on top with the short end facing you. Pile cream cheese mixture into center of plastic. Drape plastic over cream cheese mixture and form into a Christmas tree shape, standing it upright. Tightly wrap shaped cheese in plastic and chill until cold, about 30 minutes.
- Step 3
- Remove plastic wrap from cheese. Gently pat olives dry with paper towels to remove excess marinade. Decorate cream cheese tree with olives, red peppers, and rosemary.
- Step 4
- Using a paring knife or a star-shaped cookie cutter, cut out a star from mozzarella. Insert a toothpick into bottom of star and insert into top of tree. Serve with crackers alongside.
Notes
This recipe is sponsored by Mediterranean SupermarketÂ