Lay out a large serving platter. To the top, add 3-4 sprigs of rosemary as the top of the tree, cutting with kitchen scissors to get the right topper.
Next, place the cherry tomatoes, olives, mozzarella, pepperoncini, and cured meats in a row. Each layer will get wider so as to create the shape of a Christmas tree, alternating colors.
Cut sprigs of rosemary and leaves of parsley and tuck them into any empty spaces.
When ready to serve, use a pastry brush to brush the olive oil over the tree and sprinkle on coarse salt.
Serve & enjoy!
Notes
Tree can be made up to 24 hours in advance. Wrap tightly with plastic wrap and keep refrigerated.Assembled tree should not be left at room temperature more than 3 hours.Leftovers can be covered and stored in the fridge for up to a week. Additional add-ons to dress up your festive antipasto tree: roasted red pepper strips, artichoke hearts, black olives, prosciutto, genoa salami, sweet soppressata, any cured meat of your choice, cheese tortellini, cubed cheese, or any other type of tomato that you prefer.