Christmas Tree Cheese Spread with Ricotta and Olives

Method10 steps · about 40 min

1. 1

   Step 1: Put all 200 g ricotta in a colander over a bowl and let its excess liquid drain, keeping it refrigerated if draining takes time. It should be dry enough to hold the shaped cone.

   Uses 200 g ricotta (7 oz )

2. 2

   Step 2: Grate all 100 g Parmigiano Reggiano and stir thoroughly into the drained ricotta until smooth and creamy.

   Uses All drained ricotta · 100 g Parmigiano Reggiano (3.5 oz, grated)

   
3. 3

   Step 3: Mix both tablespoons extra virgin olive oil (2 tbsp) into the cheese mixture to make it softer and easy to shape.

   Uses All combined cheeses · 2 tbsp extra virgin olive oil

4. 4

   Step 4: Wash and finely chop the parsley (1 tablespoon), measuring one tablespoon. Stir all the measured parsley and a generous pinch of ground black pepper into the same cheese mixture.

   Uses All prepared cheese-oil mixture · 1 tablespoon parsley (fresh, finely chopped) · black pepper (ground, to taste)

   
5. 5

   Step 5: Spoon the spread onto a sheet of plastic wrap. Wrap it loosely and shape the enclosed spread into a cone about 15–18 cm / 6–7 inches tall.

   Uses All finished seasoned spread

6. 6

   Step 6: Refrigerate the wrapped cone for about thirty minutes until firm enough to decorate. While it chills, drain the pitted olives and halve any that are too large; wash and dry the rosemary (3 sprigs) sprigs, keeping these decorations separate from the wrapped cheese.

   Chill cheese cone until firm · 30 minUses The complete wrapped cone · 130 g pitted green and black olives; ratio as desired · 3 sprigs rosemary (for decoration)

7. 7

   Step 7: Unwrap the chilled cheese cone onto a serving plate. Smooth its surface with a spatula or the back of a knife, keeping its upright cone shape.

   Uses The chilled cone; decorations held separately

   
8. 8

   Step 8: Press the prepared pitted green and black olives into the cheese cone, working from base to tip and alternating colours as desired.

   Uses The complete shaped cone · All 130 g prepared olives held separately

9. 9

   Step 9: Tuck small pieces of the three rosemary sprigs between the olives to resemble Christmas-tree needles. These woody sprigs are decoration; remove them before eating the spread.

   Uses All decorated cheese and olives · All 3 washed rosemary sprigs held separately

   
10. 10

    Step 10: Arrange bread slices around the decorated spread. Serve as six appetizer portions for guests to spread cheese and olives onto bread, removing the rosemary decoration before eating. Keep chilled until serving and refrigerate leftovers promptly.

    Uses The complete decorated spread · Bread slices for spreading, as desired