Antipasto Cheeseball Christmas Tree
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.
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.
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
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