ANTIPASTO CHEESE CHRISTMAS TREE featured image

ANTIPASTO CHEESE CHRISTMAS TREE

Ready In 60 mins

Serves 10

ANTIPASTO CHEESE CHRISTMAS TREE featured image

Ingredients

  • 4 x 280g tubs of cream cheese
  • ½ cup sun-dried tomatoes, chopped
  • ½ cup red peppers, diced
  • ¼ cup gherkins, finely diced
  • ¼ cup chives, chopped
  • ¼ cup parsley, chopped
  • 1 tbsp onion powder
  • 1 tbsp Rosemary & Garlic Infused Olive Oil
  • 2 tsp garlic powder
  • Sea salt & black pepper to taste (if desired)
  • Dress with Reserve Balsamic

FOR THE  DECORATIONS

  • 1-2 cups pitted mixed olives, dried on paper towel
  • ½ cup sun-dried tomatoes, chopped and dried on paper towel.
  • Rosemary sprigs to decorate.
  • Ritz crackers, water crackers or pretzels for serving.
  • Salami & Prosciutto slices for serving.

Method

  • A wider tree shape is more stable than a tall thin tree to prevent collapse.
  • Use your hands to mould the cream cheese into a tree shape. Then carefully pick up the tree with one hand and peel off the cling film before placing onto a serving plate. If you find the cream cheese has softened too much and won’t hold it’s shape, refrigerate until it thickens again (about 20 mins)
  • Place a piece of non-stick cling film on a clean work surface. Scoop the cream cheese mixture out onto the cling film and completely cover with another piece. (you may need two pieces to cover it)
  • In a bowl mix all the ingredients for the tree until well combined.
  • Use a spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary sprigs, lightly pressing into the cream cheese to ensure they stay on.
  • Brush with some olive oil
  • Top with a star cut out of a yellow or orange pepper.
  •  Serve with crackers of your choice, salami, prosciutto slices rolled up and a drizzle of Reserve Balsamic!

Products

Rosemary & Garlic Infused Olive Oil

From £7.85

Reserve Balsamic

Aged Balsamic Vinegar from Modena

From £10.85

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