Appetizer Tree: Antipasto Tree with Garlic Knots

Ingredients

• 1/2 pound deli-sliced pepperoni
• 1 pound provolone, cut into ½-inch cubes
• 1/2 pound deli-sliced salami or soppressata
• 4 cups fresh mini mozzarella balls, drained
• 1/2 pound deli-sliced prosciutto di Parma
• 1/2 cup sweety drop mini peppers
• 4 cups colossal pitted black olives
• 4 cups large green olives stuffed with pimento
• Two 12-ounce jars mild pepperoncini, drained
• 8 rosemary sprigs
• 25 homemade Garlic Knots, or store-bought

Directions

1. 1Assemble the “branches” for the “tree”: Fold pepperoni into quarters or gather loosely to make a “flower,” then place a provolone cube in the middle and push a toothpick through to secure the “flower.” Repeat with the remaining pepperoni and provolone, then repeat the process with the salami or soppressata and mozzarella.
2. 2Cut each prosciutto slice down the center lengthwise, then roll up each half beginning on the short end. Thread a sweety drop mini pepper onto a toothpick, then push it through the center of the prosciutto “tube.” Repeat with the remaining prosciutto and sweety drop mini peppers.
3. 3Skewer 2 black olives on a toothpick, and repeat with the remaining olives. Repeat the process with the green olives.
4. 4Skewer each pepperoncini with a toothpick.
5. 5Assemble the tree: Working from the bottom and winding your way up in a circular pattern, push each “branch” into the styrofoam “tree” in your desired pattern, tucking the rosemary sprigs in between every few layers.
6. 6Finish the top with more rosemary sprigs and any remaining toothpick “branches.”
7. 7Arrange the garlic knots on the side of the tree for serving.