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.

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

To mould the tree out of your cream cheese dip, you’ll need to place a piece of plastic wrap down on your bench top first, then scoop out the prepared dip onto the plastic wrap. Place another piece of plastic wrap over it to cover it and mould it with your hands until it forms a tree. Depending on the width of your plastic wrap, you may need a second piece to completely cover it so you don’t get dip all over your hands. The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses. If you find your cream cheese has softened too much and won’t hold its shape, refrigerate it until it thickens again.

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?

Caprese Christmas Wreath

Bloomin’ Onion Garlic Bread (Pull Apart Bread)

Brown Sugar Mustard Glazed Ham Recipe

ANTIPASTO CHEESE BALL CHRISTMAS TREE ON VIDEO!

ORIGINALLY PUBLISHED DECEMBER 12, 2017.

Antipasto Cheese Ball Christmas Tree 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! PRINT SAVE go to your favorites Prep: 30 mins Total: 30 mins Serves: 14 people Ingredients For The Dip: 4 cups cream cheese, softened

1/2 cup sun-dried tomatoes, chopped

1/2 cup red bell peppers (or capsicum ), diced

1/4 cup dill pickles, finely diced

1/4 cup chives, chopped

1/4 cup parsley, chopped

1 tablespoon onion powder

2 teaspoons garlic powder

Salt, to taste (if desired) For The Decorations: 1 1/2 - 2 cups pitted mixed olives (I use a variety of black, green and Kalamata olives) -- dried with paper towel

1/2 cup sun-dried tomatoes, chopped (dried with paper towel)

Rosemary leaves/sprigs to decorate

Ritz, water crackers or pretzels for serving

Salami slices, for serving

Prosciutto slices, for serving Instructions 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! Notes The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses. If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again (about 20 minutes). Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar. Nutrition Calories: 177 kcal | Carbohydrates: 7 g | Protein: 5 g | Fat: 17 g | Saturated Fat: 9 g | Cholesterol: 71 mg | Sodium: 229 mg | Potassium: 385 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 1230 IU | Vitamin C: 11.8 mg | Calcium: 76 mg | Iron: 1.1 mg

INSPIRED BY KIWILIMON