This Antipasto Cheeseball Christmas Tree is a showstopper! Not only is 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, prosciutto & capricola, PLUS crackers!
Cheese Ball Tree:
4 cups cream cheese, softened
1/2 cup sun-dried tomatoes, chopped
1/2 cup red bell peppers, diced
1/4 cup chives, chopped
1/4 cup fresh italian parsley, chopped
1 TBSP onion powder
2 tsp garlic powder
salt, to taste
1/2 cups pitted mixed olives
1/2 cup sun-dried tomatoes, chopped
rosemary leaves/sprigs
crackers
salami slices
prosciutto slices
capricola slices
yellow bell pepper
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. It is more stable if your tree is wider & shorter, rather than thin & taller. 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, prosciutto & capricola slices rolled up! ENJOY!