EZ Cooking Ep 12 Olive Antipasto Cheese Tree
Episode 12: Olive Antipasto Cheese Tree (Henry)
4 8 oz packages cream cheese, softened
1/2 cup sun dried tomatoes, chopped
1/2 cup roasted bell peppers, chopped
1/2 bunch basil, chopped
1/4 cup scallion, minced
1/4 cup parsley, minced
2 teaspoons garlic powder
1 tablespoon onion powder
salt & fresh cracked black pepper
To garnish:
1.5 cups pitted mixed olives
1/2 cup sundried tomatoes
fresh rosemary sprigs
In a large bowl, mix together softened cream cheese, sun dried tomatoes, bell peppers, basil, scallion, parsley, garlic powder, onion powder using a spatula or electric mixer until fully combined.
Taste and adjust seasoning with salt & fresh cracked pepper. Transfer mixture to a table top lined with plastic wrap and roll/form into a cone shape using hands and platic wrap.
Place the molded cheese mixture standing upright onto a plate and put in the refrigerator to chill for about 20 minutes to help the cheese firm up. While the cheese chills, halve olives and pick sprigs of rosemary and slice sun dried tomatoes.
Once firm, remove the cheese cone from the fridge and unwrap. Use a spatula to smooth out the shape and decorated with halved olives, sprigs of rosemary, and sundried tomatoes. Keep it refrigerated until ready to serve.
