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1/2 cup sun-dried tomatoes (chopped) 1/2 cup red bell peppers. 1/4 cup chives (chopped) 1/4 cup parsley (chopped) 1 tablespoon onion powder. 1/2 cup sun-dried tomatoes (chopped (dried with paper towel)) 1 1/2 - 2 cups pitted mixed olives. 2 teaspoons garlic powder. 4 cups cream cheese (softened)
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Step 3 - Decorate. After you've moulded it, transfer it into a serving tray and smooth it out using a cake spatula or knife. Then decorate it with antipasto ingredients (3 different olives, sun-dried tomatoes, and rosemary). Refrigerate it for a minimum of 30 minutes.
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Stir in the chopped salami, peppers, tomatoes (or any other combination of your choice), rosemary, and smoked paprika. You can also add 1 tbsp. of oil from tomatoes. The mixture will remain soft and sticky. Shape the mixture into a ball, wrap in plastic, and refrigerate for about 1 hour. Remove from the fridge.
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Instructions. Using an electric or stand mixer, combine both cream cheeses. Stir in 2 tablespoons of ranch dressing mix, green onion, red pepper and shredded cheddar cheese. Spread out a large sheet of plastic wrap. Sprinkle half the chopped parsley onto the plastic wrap. Top with cheese ball mixture.
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Antipasto Cheese Ball Christmas Tree is a showstopper! Move over antipasto platters, this Christmas tree is better!RECIPE HERE: https://cafedelites.com/antip.
Antipasto Cheese Ball Christmas Tree Cafe Delites
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)!
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Instructions. Blend together the cream cheese until smooth and creamy. Stir in the remaining ingredients until well combined. Form a tree cone shape out of the mixture onto your serving board or tray. Press the olive halves and chopped sundried tomatoes into the sides of the tree until covered.
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This Antipasto Cheeseball Christmas Tree is a showstopper! 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, prosciutto & capricola, PLUS crackers! Cheese Ball Tree: 4 cups cream cheese, softened 1/2 cup sun-dried tomatoes, chopped 1.
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Decorate cream cheese tree with olives, red peppers, and rosemary. Step 4 Using a paring knife or a star-shaped cookie cutter, cut out a star from mozzarella. Insert a toothpick into bottom of.
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In a bowl, combine the cream cheese, sun-dried tomatoes, red bell peppers, dill pickles, chives, parsley, onion powder, garlic powder, and salt. Mix until 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, then completely cover with another piece.
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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. Use your hands to mould the cream cheese mixture.
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This Antipasto Cheese Ball Christmas Tree is a festive Appetizer that is easy, simple and perfect for Holidays! Move over from antipasto platters, this Chris.
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Place shredded cheese, crushed garlic, sour cream, salt, and pepper into a mixing bowl. Mix the whole spread until all is combined. Place the cheese ball onto the large piece of plastic wrap placed on a work surface and refrigerate for two to three hours for the mixture to harden and is firm enough to shape.
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How to Make an Antipasto Christmas Tree. For more detailed instructions with weights and measurements, jump to the printable recipe card. Make the tree: Wrap the styrofoam cone in plastic wrap and set on a work surface. Decorate the tree: Attach all the ingredients to the cone with toothpicks, alternating the cherry tomatoes, mozzarella balls, both kinds of olives, and pepperoncini.
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Pick up cheese ball tree and place onto serving dish. Smooth tree out with a knife. Decorate using the olive halves and the red pepper pieces. Add the rosemary twigs pressing them lightly into cheese. Using a piece of yellow bell pepper or cheese cut a star shape. Using a toothpick place it on top of the tree. Put crackers and salami around tree.
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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.
