Antipasto Christmas Tree
This antipasto tree is an Italian take on an antipasto platter, boasting tomatoes, little cheese balls, green olives, and more.
Servings: 8
Equipment
- 100 Toothpicks
- Cooking Brush
Ingredients
- 10 Ounces cherry tomatoes
- 10 Ounces bocconcini mozzarella cheese balls
- 16 Ounces olives Italian Castelvetrano, pitted
- 4.25 Ounces kalamata olives pitted
- 16 Ounces pepperoncini
- 2 Ounces rosemary fresh
- 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.
Nutrition
Calories: 524kcal | Carbohydrates: 9g | Protein: 19g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 2048mg | Potassium: 330mg | Fiber: 6g | Sugar: 1g | Vitamin A: 677IU | Vitamin C: 12mg | Calcium: 269mg | Iron: 3mg
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