Antipasto Christmas Tree

As tempting for the eyes as the taste buds, our wow-worthy antipasto tree is extra-tasty with a creamy basil vinaigrette for dipping.

Ingredients

Creamy Basil Vinaigrette

• 1 cup loosely packed fresh basil, about 1 oz.
• 1 small shallot
• 6 Tbs. olive oil
• 2 Tbs. plain Greek yogurt
• 2 Tbs. white balsamic vinegar
• ¼ tsp. salt
• ⅛  tsp. pepper

Tree

• 2 cups broccoli florets, about 8 oz.
• Toothpicks
• 1 (12”x4”) green Styrofoam cone, wrapped in plastic wrap
• 2 pkg. (7 oz. each) bocconcini (mini mozzarella balls)
• 1 pkg. (10.5 oz) yellow cherry tomatoes
• 1 pkg. (10.5 oz.) red cherry tomatoes
• 1 pkg. (6 oz.) extra-large pitted black olives, drained
• ½ lb. deli-sliced salami, folded into quarters
• 3”-wide piece yellow pepper

Instructions

1. Dressing: In food processor or blender, combine all ingredients. Pulse until blended and smooth; transfer to bowl. Cover; refrigerate.
2. Tree: Bring large pot of salted water to boil. Add broccoli; cook until just tender, 2 minutes. Drain; rinse under cold water until cool. Drain; pat dry with paper towels.
3. Insert 1 toothpick into each bocconcini, yellow and red tomato, olive and broccoli floret. Fold each salami slice into quarters; fold tip of each salami piece over and insert toothpick. Starting at bottom, insert 1 bocconcini into cone, then 1 yellow tomato; repeat in row around cone bottom. Add row of salami, the row of alternating red tomatoes and olives, then row of broccoli. Repeat until cone is covered.
4. With 2” star-shaped cutter, cut star from pepper piece. Insert toothpick into edge of star; insert into treetop. Stir dressing and serve with tree.