Antipasto Christmas Tree

by Northern Life

Just help yourself


  • 900g soft cheese with herbs, we used Boursin
  • A handful of chives, chopped
  • 1 red sweet pointed pepper, finely chopped
  • Salt & pepper, to taste
  • 10-15 olives, halved
  • 10-15 cherry vine tomatoes, halved
  • Rosemary sprigs, to decorate
  • Crackers, to serve


  1. Mix together the soft cheese, chives and red pepper. Season generously.
  2. To mould the tree, place a piece of cling film down on the work surface, then scoop out the prepared cheese mixture onto it.
  3. Place another piece of cling film over it to cover it and roll and mould it with your hands until it forms a cone shape. The soft cheese is more stable in a wider tree shape rather than a tall, thin tree.
  4. Refrigerate the tree in its wrapping for at least 30 minutes.
  5. Unwrap the tree and place on a board ready to decorate with antipasto and rosemary, pressing the ingredients into the cheese.
  6. Chill until ready to serve. Transfer carefully to a plate and serve with crackers.

Discover more Christmas grazing favourites here.

NorthernLife Nov/Dec 23