Nothing says hostess with the most-est like a charming and delicious antipasto Christmas tree. This cheesy appetizer sculpture will help you decorate for your Christmas party and feed your guests all in one fell swoop. The base is essentially a cheeseball with all of the flavors you might find on a normal antipasto platter—marinated and pickled veggies, spicy cured meat, and salty, nutty cheese—all encased in smooth cream cheese and served with your favorite cracker or crostini.
Olive lover's tip: If you’re a big fan of marinated olives, feel free to keep them whole instead of slicing them in half before placing them on the tree.
This dip is meant to feed a crowd, so if your get-together is on the smaller side, save the leftovers by removing any remaining olives and storing the dip in an airtight container for up to 5 days. Store the olives in a separate container.
Did you make this festive recipe? Let us know how it went in the comments!
Step 1In 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 2Place 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 3Remove 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 4Using 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.
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Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
