Antipasto Cheese Ball Christmas Tree – Cafe Delites

Antipasto Cheese Ball Christmas Tree is a showstopper! Move over antipasto platters…this Christmas tree is even better! The ultimate holiday cheese ball recipe! Full of sun dried tomatoes, red bell peppers, chives and seasonings on the inside. It’s the OUTSIDE is where it gets serious with antipasto Christmas tree decorations! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers! CHRISTMAS TREE What better way to kick off your festivities than with an edible Christmas tree? A fully loaded cheese ball tree filled with your favourite antipasti ingredients. WHAT CHEESE IS BEST FOR CHEESE BALLS? Packaged cream cheese will work here, as in full fat or low fat. I don’t suggest using spreadable cream cheese as it may collapse before serving, while packaged cream cheese hardens back up in the refrigerator after shaping. MY LATEST VIDEOS Make sure your cream cheese is easy to work with and softened to help mix the other ingredients through it properly. Take it out of the refrigerator at least half an hour before starting the dip for easier mixing. The dip part is extremely versatile. If you want to add different ingredients to suit your tastes, go for it! How To Make Cheese Ball Christmas Tree If you need a visual, watch the video at the bottom of this post! CHRISTMAS TREE CHEESE BALL After you’ve moulded it, use a cake spatula or knife to smooth it out. Then cover it completely wth antipasto ingredients! I used mixed olives and sun dried tomatoes for mine, and used a yellow bell pepper (capsicum) to cut out a star for the top! THEN, for added flavour, brush over the olives with some sun dried tomato oil from the jar! YUM! The BEST holiday cheese ball! How long can a cheese ball keep in the refrigerator? Cheese balls will usually last for 24 to 48 hours in the refrigerator. Creamy deliciousness on the inside of this Antipasto Cheese Ball Christmas Tree! Looking for more Christmas Showstoppers? ANTIPASTO CHEESE BALL CHRISTMAS TREE ON VIDEO! ORIGINALLY PUBLISHED DECEMBER 12, 2017. REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured! FOLLOW CAFE DELITES ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES. 30 mins Antipasto Cheeseball Christmas Tree is a showstopper! Move over antipasto platters…this Christmas tree is even better! 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 and prosciutto, PLUS crackers! For The Dip: For The Decorations:
 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. 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 and prosciutto slices rolled up!ENJOY!Recipe Notes Iron 6.1% * Percent Daily Values are based on a 2000 calorie diet. © 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.