Christmas Tree Antipasto Platter

5 from 2 votes

This fun and festive Christmas Tree Antipasto Platter only takes 20 minutes to put together and will look so pretty on your holiday table!

Prep Time 20

Total Time 20

Servings servings

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.
3-4 ounces fresh rosemary
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.
2 cups cherry tomatoes, 2 cups kalamata olives, 8 ounces mozzarella cheese balls, 1 cup pepperoncini, 3-4 slices calabrese, 3-4 slices peppered salami, 3-4 slices capicola, 2 cups Italian Castelvetrano olives
Cut sprigs of rosemary and leaves of parsley and tuck them into any empty spaces.
2-3 sprigs fresh parsley
When ready to serve, use a pastry brush to brush the olive oil over the tree and sprinkle on coarse salt.
1 tablespoon olive oil, 1 teaspoon coarse salt
Serve & enjoy!

Use a small star-shaped cutter to make festive salami or cheese stars for the tree topper.
Pair the antipasto board with crackers, grainy mustard, and sweet jams like honey or fig.
Serve alongside crusty bread, crostini, pretzel sticks, or seasoned nuts like lemon pepper almonds.
Customize with extras like roasted red peppers, olives, artichokes, prosciutto, salami, soppressata, cheese cubes, tortellini, or your favorite tomatoes.
Have fun mixing and matching flavors—there are plenty of delicious options!
A drizzle of balsamic vinegar adds a tasty finishing touch.
Store covered in the fridge for up to 3–4 days.