This post may contain affiliate links, please see the privacy policy for details.
It’s never too early to start planning recipes for your Christmas dinner and festive appetizers during the holiday season (or even just before!) This antipasto Christmas tree is an Italian take on an antipasto platter, boasting tomatoes, little cheese balls, green olives, and more. It’s worth making several of these because, as well as being a delicious appetizer, it makes a gorgeous and edible table centerpiece.
You’ll be feeling festive putting this cute and colorful antipasto Christmas tree together, and it’s a recipe that’s both delicious and attractive.
Also try steak and shitake mushroom bruschetta, a Polar Express dessert board, or marinated olives with feta. And Grinch Crumbl cookies too!
Why You’ll Love It
Cute and festive: If you’re looking for something both decorative and tasty, this antipasto Christmas tree shape appetizer should tick all the boxes. The small sprigs of rosemary resemble tree branches while the antipasto bites work well as Christmas tree decorations.
Simple to prepare: The antipasto ingredients are attached to a styrofoam cone using toothpicks to completely cover it, making this an easy Christmas appetizer idea.
Easy to tweak: The rosemary sprigs resemble tree branches while the antipasto ingredients look like the decorations you’re hanging on a tree. There are no rules about colours and textures, so if you want to swap some of the ingredients around that’s fine. Have fun making yours unique – anything goes!
Naturally gluten free: There’s no gluten in this.
Antipasto Christmas Tree Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cherry tomatoes: These add juicy sweetness and vibrant red color.
Bocconcini mozzarella balls: These offer creamy, mild flavor and soft texture. I recommend using pitted olives for this recipe – nobody wants to break a tooth on a pit!
Italian Castelvetrano olives: Provide a buttery, mild taste and bright green hue.
Kalamata olives: Add briny depth with rich purple tones.
Pepperoncini: Bring a tangy, mildly spicy kick.
Fresh rosemary: Adds herbal aroma and makes it look more real tree-like!
Olive oil: Gives a glossy finish and enhances flavor.
Sea salt flakes: Finish the tree with a savory touch and light crunch.
Non edible items: You will also need are a styrofoam cone (here), plastic wrap and toothpicks.
How to Make an Antipasto Christmas Tree
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the tree: Wrap the styrofoam cone in plastic wrap and set on a work surface.
Decorate the tree: Attach all the ingredients to the cone with toothpicks, alternating the cherry tomatoes, mozzarella balls, both kinds of olives, and pepperoncini.
Decorate it some more: Now you can do the next layer up, filling in any spaces with ingredients so the Christmas tree is covered and you can’t see the styrofoam underneath.
Add the tree branches: Break up the rosemary sprigs and insert them into the tree to resemble the branches on this unique treat.
The finishing touches: Brush olive oil over the antipasto ingredients with a brush or cake spatula, and sprinkle on some salt flakes to look like snow. Chill until ready to serve, and then you can add crackers, salami and any other ingredients around the tree.
Substutions and Variations
Use different cheese: Try marinated mozzarella balls for extra flavor.
Add more variety: Include marinated artichokes or cured meats.
Switch the herbs: Use thyme or sage sprigs instead of rosemary.
Serving Suggestions
With sweet treats: Add Christmas tree cupcakes, Christmas marshmallow pops and reindeer Linzer cookies to your festive spread.
With a festive cocktail: Christmas chocolate cake martinis would be good or perhaps you’d prefer to whip up something tropical such as my Santa’s hat coconut rum cocktails.
How to Store Your Antipasto Christmas Tree
Store: Keep this festive appetizer tree refrigerated until it’s time to serve, and eat any leftovers within a couple of days.
Freeze: Freezing and thawing would change the antipasto textures so make and serve your antipasto tree fresh for the best results.
Top Tips
Work in sections: Build the tree in small portions to keep it stable.
Alternate colors: Create visual interest by mixing colors in each layer.
Mind the size: Choose smaller ingredients for even spacing.
Serve fresh: Prepare close to serving time for the best look and flavor.
Christmas Tree Antipasto FAQs
How about cutting a star shaped piece of cheddar or pepperoncini to top your show stopper antipasto tree in style? You will need a small star-shaped cookie cutter (here) to do this, unless you have some dexterous knife abilities to show off this Christmas!
Sundried tomatoes would look good and taste great, or you might like to consider mixed olives, packaged cream cheese (not the spreadable kind but the firm kind that holds its shape when refrigerated) or you could use another Italian cheese, or diced pickles or little pieces of pickled vegetables like pickled cauliflower and pickled carrots.
Antipasto Christmas Tree Recipe
Antipasto Christmas Tree
Ingredients
- 10 Ounces cherry tomatoes
- 10 Ounces bocconcini, mozzarella cheese balls
- 16 Ounces Castelvetrano olives, pitted
- 4 ¼ Ounces kalamata olives, pitted
- 16 Ounces pepperoncini
- 2 Ounces fresh rosemary
- 1 Tablespoon olive oil
- 2 Tablespoons sea salt flakes
Instructions
- Wrap the styrofoam cone with a layer of plastic wrap.
- Set the wrapped cone onto a flat surface or serving board.
- Begin to create the antipasto tree by inserting a toothpick halfway at the base of the cone. Then, add a cherry tomato to the toothpick. Continue this process around the bottom of the cone, alternating between the cherry tomatoes, mozzarella cheese balls, Castelvetrano olives, kalamata olives, and pepperoncini.
- As you move to the next layer, insert the ingredients into the gaps between the first layer.
- Continue this process until you have finished the tree. (Pro tip: I use the pepperoncini sparingly since it takes up a lot of real estate on the tree!)
- Next, break up the rosemary into small sprigs with your fingers. Stick the sprigs into gaps between the olives, tomatoes, and cheese.
- Use a cooking brush to deposit a thin layer of olive oil onto the entire tree.
- Last, sprinkle the sea salt flakes onto the tree. Serve immediately or refrigerate for later use.
Notes
Alternate colors: Create visual interest by mixing colors in each layer.
Mind the size: Choose smaller ingredients for even spacing.
Serve fresh: Prepare close to serving time for the best look and flavor.
Nutrition
If there’s one recipe you absolutely must make this Christmas, it’s this gorgeous Christmas tree antipasto platter. You can use your favorite kinds of antipasto and it’s really simple to put together. Served on a bed of herbed cream cheese, cold meats and crackers, this fun and festive tree antipasto dish will thrill all your Christmas dinner guests.
Other Recipes to Try
- For those craving a flavorful starter, consider trying Antipasto Skewers.
- Feeling a bit fancy? Make this Dirty Martini Dip Recipe.
- How fun is this Christmas Tree Charcuterie Board!
- Serve up an Italian Antipasto Board Appetizer to impress your holiday guests.
- Brie Cranberry Bites are sure to be a hit at your next party.
- Add a festive touch to any party with Pesto Puff Pastry Christmas Trees.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I love this recipe, it’s so easy and it was so fantastic! My kids loved it too!
What stops the tree from falling over?What adheres it to the plate?
If you think your tree needs something to stick it to your board, you can spread some cream cheese on the bottom of the cone. It will help to give it some “stick”.
I saw one of these in a restaurant one time and I was curious how they were made. And now I know! Delicious flavors too.