If this year you want to bring a Christmas appetizer to the table that’s different from the usual, show-stopping yet simple, this ultra-soft savory Christmas tree is just what you need.
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 liquid may vary depending on the type of flour used: add 2 to 3 tablespoons more water/milk if the dough is too dry. The final consistency should be soft but not sticky.
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read one sweet and one savory recipe!
Still on the subject of Christmas appetizer recipes, here are more 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
- 6 oz milk
- 5 oz vegetable oil
- 3 1/2 cups all-purpose flour
- 2 packets instant yeast for savory preparations (for me Pizzaiolo)
- 2 oz grated Parmesan cheese
- to taste salt
- to taste pepper
- 3 1/2 oz Milano salami (in pieces)
- 5 oz pizza mozzarella (cubed and drained or scamorza or provolone)
- 1 3/4 oz pitted taggiasca olives
- 1 green bell pepper
- 8 cherry tomatoes (or grape tomatoes to taste)
- 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 along with the instant yeast for savory cakes, continue mixing until you obtain a thick but creamy dough.
Add the Milano salami cubes and the mozzarella well-drained and patted dry with a paper towel, mix gently to distribute them evenly. Also, add the pitted taggiasca olives cut but not too finely, they should be visible and above all tasteable!
Pour the mixture into the tree-shaped mold and smooth the surface with a spatula.
Decorate with green bell pepper strips to form the branches, halved cherry tomatoes as CHRISTMAS BALLS and thin slices of green cherry tomato for the trunk.Then bake in a static oven at 355°F for about 40-45 minutes, until golden and the inside is cooked after doing the toothpick test.
Allow to cool completely in the mold, then gently unmold only once cool.
Enjoy your meal!!!!!!!!!!
Annalisa
