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.

Prep:
25 minutes + chill time
Cook:
Serves:
10-12

Ingredients

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

Method

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