Description

This festive Antipasto Christmas Tree Cheese Ball is a delightful blend of Italian flavors, featuring creamy cheeses, tangy olives, pepperoncini, and savory meats shaped into a charming holiday centerpiece. Perfect for parties, it combines shredded provolone, parmesan, chopped pepperoncini, almonds, salami, artichoke hearts, and cream cheese, decorated with a variety of marinated olives, roasted red peppers, and fresh rosemary to resemble a Christmas tree. Served with crackers or crostini, it’s an impressive yet easy appetizer to spread holiday cheer.

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

4 oz. salami or pepperoni, finely chopped

Seasonings

2 Tbsp. Italian seasoning
1/2 tsp. kosher salt
1/4 tsp. crushed red pepper flakes

Decorations & Garnishes

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

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Instructions

Prepare Cheese Mixture: In a large bowl, combine the shredded Provolone, Parmesan, chopped pepperoncini, almonds, finely chopped salami or pepperoni, chopped marinated artichoke hearts, chopped garlic, Italian seasoning, kosher salt, and crushed red pepper flakes. Toss gently with a fork until evenly mixed to distribute the flavors thoroughly. Then, using a rubber spatula, fold in the room temperature cream cheese until the mixture is well blended and uniform.
Shape the Cheese Ball: Lay one sheet of 24-inch plastic wrap on a cutting board or small platter with the long side facing you. Place a second sheet of the same size plastic wrap on top, oriented with the short side facing you to create a cross shape. Pile the cream cheese mixture into the center of the plastic wrap. Carefully drape the plastic around the cheese and mold it gently into the shape of a Christmas tree, standing it upright. Wrap tightly with the plastic wrap to maintain the shape and chill in the refrigerator for about 30 minutes until firm and cold.
Decorate the Cheese Tree: Remove the plastic wrap carefully from the chilled cheese tree. Pat the marinated green Cerignola olives, Kalamata olives, and black Cerignola olives dry with paper towels to remove excess marinade. Arrange the olives, roasted red peppers, and fresh rosemary sprigs on the cheese tree to resemble ornaments and garlands, decorating it creatively to mimic a festive Christmas tree look.
Finalize and Serve: Using a small paring knife or a star-shaped cookie cutter, cut a star from the 1/2-inch-thick slice of fresh mozzarella cheese. Insert a toothpick into the bottom of the cheese star and place it atop the tree as a tree topper. Serve the antipasto Christmas tree cheese ball with an assortment of crackers or crostini on the side for guests to enjoy.

Notes

Use room temperature cream cheese to ensure easy mixing and smooth texture.
Feel free to substitute salami with pepperoni or omit for a vegetarian-friendly version by replacing with additional nuts or sun-dried tomatoes.
Chilling the shaped cheese ball helps it hold its form and makes decorating easier.
Patting olives dry is essential to prevent excess liquid from softening the cheese ball or making it messy.
Make the star topper ahead of time and keep refrigerated until serving to maintain freshness.
This cheese ball can be made a day in advance and stored tightly wrapped in the refrigerator for convenience.

Nutrition

Serving Size: 1 piece (about 1/24th of recipe)
Calories: 180
Sugar: 1.5g
Sodium: 320mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 7g
Cholesterol: 40mg