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Antipasto Holiday Tree Recipe

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4.1 from 12 reviews

  • Author: Sara
  • Total Time: 15 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This festive Antipasto Holiday Tree is a creative and visually stunning appetizer perfect for holiday gatherings. Layers of cherry tomatoes, mozzarella balls, assorted olives, and pepperoncini are artfully arranged on a styrofoam cone, accented with fresh rosemary sprigs, olive oil, and sea salt flakes. It’s an inviting and delicious centerpiece that’s as fun to make as it is to eat.

Ingredients

Produce

  • 10 Ounces cherry tomatoes
  • 2 Ounces fresh rosemary

Dairy

  • 10 Ounces bocconcini (mozzarella cheese balls)

Olives & Peppers

  • 16 Ounces Castelvetrano olives (pitted)
  • 4 ¼ Ounces kalamata olives (pitted)
  • 16 Ounces pepperoncini

Others

  • 1 Tablespoon olive oil
  • 2 Tablespoons sea salt flakes

Equipment

  • Styrofoam cone
  • Plastic wrap
  • Toothpicks
  • Cooking brush

Instructions

  1. Wrap the Cone: Begin by wrapping the styrofoam cone completely with a layer of plastic wrap. This will protect the cone and keep the ingredients securely in place while assembling.
  2. Set the Cone: Place the wrapped cone upright on a flat surface or a serving board to provide a stable base for your antipasto tree.
  3. Create the Base Layer: Insert a toothpick halfway into the base of the cone. Skewer a cherry tomato onto the toothpick, then fix it into the cone. Repeat this step, alternating between cherry tomatoes, mozzarella balls, Castelvetrano olives, kalamata olives, and pepperoncini to form the bottom layer around the cone.
  4. Build Subsequent Layers: For the next layer, insert toothpicks loaded with the same alternating ingredients into the gaps between the pieces on the first layer, filling in the cone as you work upward to create a full, textured tree shape.
  5. Continue Layering: Proceed layer by layer, adding more cherry tomatoes, bocconcini, olives, and pepperoncini sparingly as you ascend. Keep spacing even and use fewer pepperoncini to save space and maintain balance.
  6. Add Rosemary Sprigs: Break the fresh rosemary into small sprigs with your fingers and tuck them into the remaining gaps of the tree to add fragrant green accents and holiday charm.
  7. Brush with Olive Oil: Use a cooking brush to lightly coat the entire antipasto tree with olive oil, enhancing the shine and flavor of the ingredients.
  8. Sprinkle with Sea Salt: Finally, sprinkle sea salt flakes over the top and around the tree to add a delicate crunch and seasoning. Serve immediately or refrigerate until ready to enjoy.

Notes

  • Use pepperoncini sparingly as they take up more space on the tree compared to smaller ingredients.
  • For easier assembly, pre-pit olives if not already pitted.
  • The tree can be made a few hours in advance and refrigerated, but add olive oil and salt just before serving to maintain freshness.
  • An optional alternative is to substitute the styrofoam with a clean, reusable foam cone to reduce waste.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://sarabaking.com/antipasto-holiday-tree-recipe/