Description
This festive Antipasto Christmas Tree Cheese Ball is a creamy and flavorful holiday appetizer combining provolone, Parmesan, salami, artichokes, and pepperoncini. Molded into a Christmas tree shape and decorated with marinated olives, roasted red peppers, and fresh rosemary sprigs, it is an eye-catching centerpiece perfect for holiday parties. Served with crackers or crostini, it offers a unique twist on the classic cheese ball that’s both delicious and visually impressive.
Ingredients
Scale
Cheese Mixture
- 2 c. finely shredded Provolone
- 1 c. finely shredded Parmesan
- 2 tbsp. Italian seasoning
- 1/2 tsp. kosher salt
- 1/4 tsp. crushed red pepper flakes
- 4 (8-oz.) blocks cream cheese, room temperature
Mix-ins
- 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
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
- Combine Ingredients: In a large bowl, toss together the shredded Provolone, Parmesan, chopped pepperoncini, almonds, finely chopped salami, chopped artichoke hearts, chopped garlic, Italian seasoning, kosher salt, and crushed red pepper flakes using a fork until evenly mixed. Using a rubber spatula, fold in the softened cream cheese until the mixture is well blended and smooth.
- Shape the Cheese Ball: Place one 24″-long sheet of plastic wrap on a cutting board or small platter with the long side facing you. Lay a second sheet of the same size over it with the short side facing you, creating a cross shape. Pile the cream cheese mixture into the center of the plastic wrap. Gather the plastic wrap over the mixture and shape it carefully into a Christmas tree form, standing it upright. Wrap tightly in the plastic and refrigerate until firm, about 30 minutes.
- Prepare Decorations: Remove the plastic wrap from the chilled cheese ball. Gently pat the marinated green Cerignola, Kalamata, and black Cerignola olives dry with paper towels to remove excess marinade.
- Decorate the Cheese Tree: Arrange the olives, roasted red pepper pieces, and rosemary sprigs all over the cheese ball, mimicking ornaments and greenery for the Christmas tree.
- Create Mozzarella Star: Using a paring knife or a star-shaped cookie cutter, cut a star shape out of the fresh mozzarella slice. Insert a toothpick into the bottom of the mozzarella star and carefully place it at the top of the cheese tree to serve as the tree topper.
- Serve: Present the Antipasto Christmas Tree Cheese Ball on a platter with crackers or crostini alongside for guests to enjoy.
Notes
- This cheese ball brings together the creamy tanginess of Parmesan and Provolone with savory salami and a touch of heat from pepperoncini, making it a festive and flavorful centerpiece.
- For best results, allow the cream cheese to come to room temperature before mixing to ensure smooth blending.
- Chilling the shaped cheese ball helps it firm up, making it easier to decorate and serve.
- Use a variety of olives and colorful roasted red peppers to create a vibrant and festive look.
- This recipe is perfect for entertaining during the holidays and can be prepared ahead of time.
Nutrition
- Serving Size: 1 piece (approx. 1 ounce)
- Calories: 110
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 25mg
