Description
Create a festive and flavorful Antipasto Christmas Tree Cheese Ball that combines sharp cheeses, savory meats, tangy olives, and crunchy nuts, molded into a stunning holiday centerpiece perfect for parties and gatherings.
Ingredients
Scale
Cheese Mixture
- 2 cups finely shredded Provolone
- 1 cup finely shredded Parmesan
- 4 (8-oz.) blocks cream cheese, room temperature
Vegetables & Nuts
- 2/3 cup chopped pepperoncini
- 1/2 cup blanched almonds, chopped
- 2 marinated artichoke hearts, finely chopped (about 3/4 cup)
- 2 cloves garlic, chopped
Meats & Seasonings
- 4 oz. salami or pepperoni, finely chopped
- 2 Tbsp. Italian seasoning
- 1/2 tsp. kosher salt
- 1/4 tsp. crushed red pepper flakes
Decorations
- 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
Serving
- Crackers or crostini, for serving
Instructions
- Mix the Cheese and Ingredients. In a large bowl, toss together the shredded Provolone, Parmesan, chopped pepperoncini, almonds, finely chopped salami, artichokes, garlic, Italian seasoning, kosher salt, and crushed red pepper flakes with a fork until fully combined. Then, gently fold in the room temperature cream cheese using a rubber spatula until the mixture is smooth and well blended.
- Shape the Cheese Ball. Lay one large sheet (24 inches long) of plastic wrap on a cutting board or small platter with the long end facing you. Place another sheet of the same size on top but with the short end facing you. Pile the cheese mixture onto the center of the plastic wrap. Carefully drape the plastic wrap over the mixture and mold it with your hands into a Christmas tree shape, standing it upright. Wrap the shaped cheese tightly in the plastic wrap and refrigerate until cold and firm, about 30 minutes.
- Prepare Decorations and Garnish. Remove the plastic wrap from the chilled cheese ball. Pat the pitted marinated green Cerignola olives, Kalamata olives, and black Cerignola olives dry with paper towels to remove excess marinade. Decorate the exterior of the cheese tree with the halved olives, roasted red pepper pieces, and rosemary sprigs to resemble ornaments and greenery.
- Add the Mozzarella Star. Using a paring knife or star-shaped cookie cutter, cut a star shape from the slice of fresh mozzarella. Secure the mozzarella star onto the top of the cheese tree by inserting a toothpick into the bottom of the star and then into the tip of the tree, creating a festive topper.
- Serve. Present the antipasto Christmas tree cheese ball on a serving platter alongside crackers or crostini for guests to enjoy.
Notes
- Allow cream cheese to come to room temperature before mixing for easier blending.
- Chilling the cheese ball helps it firm up and hold the tree shape better.
- Use a variety of olives and colorful roasted red peppers for a visually appealing decoration.
- This cheese ball can be prepared a day ahead; store covered tightly in the refrigerator.
- Serve with an assortment of crackers or toasted crostini for best pairing.
- You can substitute salami or pepperoni depending on preference or availability.
- For a milder flavor, reduce or omit crushed red pepper flakes.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 220
- Sugar: 1g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
