1 yellow bell pepper, cut into a star shape for the topper
Pomegranate seeds or red pepper bits for decoration
Instructions
Step 1: Blend the Cream Cheese Base: In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and dried oregano. Use a hand mixer or a sturdy spatula to blend the ingredients until they are smooth and well combined. This creates the sturdy base needed to hold the tree shape.
Step 2: Fold in the Antipasto Ingredients: Gently fold the chopped turkey pepperoni, black olives, and sun-dried tomatoes into the cheese mixture. Ensure the pieces are evenly distributed throughout the dough so every bite has a bit of everything. Avoid over-mixing once the additions are in to keep the colors distinct and prevent the mixture from becoming too soft.
Step 3: Shape and Chill the Tree: Place a large piece of plastic wrap on a flat surface. Scoop the cheese mixture onto the wrap and use your hands to form it into a cone or pyramid shape. Wrap the plastic tightly around the cone to smooth the sides and maintain the structure. Place the cheese ball in the refrigerator for at least two hours, or until it is firm enough to handle.
Step 4: Decorate with Herbs and Garnishes: Once the cheese ball is firm, remove the plastic wrap and place the cone upright on a serving platter. In a small bowl, mix the chopped parsley and rosemary together. Gently press the herb mixture onto the outside of the cone until it is fully covered in green. Press the pomegranate seeds or red pepper bits into the surface to look like ornaments and place the yellow bell pepper star on the very top.
