Now you can have your Christmas tree and eat it, too! Easy – and fun – to put together using Farro favourites, this antipasto cheeseball Christmas tree is a real savoury celebration.
For the tree:
500g Zany Zeus cream cheese
180g Farro artichoke tapenade
1 packet Herb & Spice Mill Dill and Wild Onion Gourmet Dip Mix
3 Tbsp capers, roughly chopped
1 cup very finely chopped cucumber
Zest of 1 lemon
1 shallot, very finely chopped
2 cloves garlic, very finely chopped
1/4 tsp freshly ground black pepper
1 cup finely grated Parmesan
1/2 cup chopped pistachios
2 Tbsp chopped parsley
For Decoration:
5 multi-coloured Curious Croppers cherry tomatoes, halved
5 stuffed peppadews, halved
180g marinated olive mix
1 chorizo sausage, cut into 1cm slices
A handful rosemary sprigs
¼ cup shelled pistachios
¼ cup pomegranate arils
Yellow capsicum for the star
Around the base:
2 carrots, peeled and cut into batons
1 bunch asparagus spears, trimmed and blanched
1 packet The Fresh Grower broccolini, blanched and ends trimmed
1 packet Casa Vecchio Mulino Mini grissini breadsticks
1 packet KiwisOwn cracked pepper cheese sticks
200g packet Bagel Love bagel chips
Place all tree ingredients in a large bowl and mix together until well combined. Spoon onto a sheet of baking paper or directly onto your serving plate. Shape the mix into a pyramid shape with a palette knife using upward strokes. Refrigerate for at least an hour to firm up
Remove from fridge and begin arranging your decorations on the tree, using the image as a guide. Use the rosemary sprigs, pomegranate and pistachios to fill in the gaps between the larger decoration pieces
Cut a large, flat side from the capsicum and using a small star cookie cutter, cut a star shape. Poke a toothpick into the bottom of the star and place on the top of your tree
Arrange vegetables, grissini and bagel crisps around the base of the tree and serve