If this year you want to bring a Christmas appetizer to the table that is different from the usual, scenic but simple, this super soft savory Christmas tree is just for you.
Colored with peppers and cherry tomatoes, soft thanks to mozzarella and enriched with salami and Taggiasca olives, it is perfect as a centerpiece to share with guests.
IMPORTANT TIP
The amount of liquids may vary depending on the type of flour used: add 1/4-1/3 cup of water/milk more if the dough is too dry. The final consistency should be soft but not sticky.
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I have opened a channel for recipes open to everyone and free on WhatsApp with no notifications and no sounds, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the topic of Christmas appetizer recipes, here are some other ideas just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 25 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 4 eggs
- 3/4 cup milk
- 2/3 cup vegetable oil
- 3 3/4 cups all-purpose flour
- 2 packets instant yeast for savory preparations (for me Pizzaiolo)
- 1/2 cup grated Parmesan cheese
- to taste salt
- to taste pepper
- 3 1/2 oz Milano salami (in pieces)
- 5 oz pizza mozzarella (in cubes and dry or smoked cheese or provolone)
- 1 3/4 oz pitted Taggiasca olives
- 1 green bell pepper
- 8 cherry tomatoes (or grape tomatoes if preferred)
- 1 green cherry tomato (for the trunk)
Tools
tree-shaped cardboard
- Molds
- Cutting Boards
- Knives
Steps
Beat the eggs in a large bowl with salt and pepper, add the milk and oil, and mix well until the mixture is smooth.
Add the grated Parmesan cheese, then gradually incorporate the sifted flour together with the instant yeast for savory cakes, continue to mix until a dense but creamy dough is obtained.
Add the Milano salami in cubes and the mozzarella well drained and dabbed with paper towels, gently mix to distribute them evenly. Also add
the pitted Taggiasca olives cut but not too finely, they need to be seen and especially tasted!Pour the mixture into the tree-shaped mold and level the surface well with a spatula.
Decorate with strips of green bell pepper to form the branches, cherry tomatoes cut in half as Christmas balls, and thin slices of green cherry tomato for the trunk.Then bake in a static oven at 356°F for about 40–45 minutes, until golden and until the inside is cooked after performing the toothpick test.
Let it cool completely in the mold, then gently unmold only once it’s cold.
Enjoy your meal!!!!!!!!!!
Annalisa
