Antipasto Christmas Tree

An Italian antipasto tree appetizer for Christmas and a centerpiece.

5 from 34 votes

Antipasto Christmas Tree

This antipasto tree is an Italian take on an antipasto platter, boasting tomatoes, little cheese balls, green olives, and more.

Prep Time20

Total Time20

Course: Appetizer

Cuisine: Italian

Keyword: Christmas

Servings:

Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

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