Stuffed savory Christmas tree, a quick and show-stopping appetizer also perfect as an edible Christmas centerpiece. The stuffed savory Christmas tree, made with sandwich bread, is an elegant, quick and decorative Christmas appetizer that will bring flavor and cheer to your table. To make it you’ll need sandwich bread slices, ground pistachios, soft spreadable cheese and a few fillings of your choice — I chose smoked salmon, cooked ham, cheese and mortadella, but you can pick whatever you prefer. Let’s go to the kitchen: I’ll walk you through how I made it and I’m sure this stuffed Christmas tree will be a hit on your holiday table, just like this collection dedicated to Antipasti di Natale per stupire. Before you rush to the stove, remember that if you’d like to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Christmas
Ingredients to make the stuffed savory Christmas Tree
- 8 slices sandwich bread (rectangular)
- 4 oz soft spreadable cheese
- 4 oz ground pistachios
- 4 oz smoked salmon
- 7 oz cooked ham
- 4 oz mortadella
- 7 oz cheese (sliced — provola, Emmental, Gouda, caciotta, etc.)
Tools
- Cookie cutter 1 3/16 or 1 9/16 in
Steps to make the stuffed savory Christmas Tree,
To prepare this Christmas tree, lay 4 sandwich bread slices on a surface and spread a thin layer of soft spreadable cheese on them. Place the cheese-covered side down onto a plate full of ground pistachios and press gently so the pistachios adhere evenly.
Place the other 4 slices on the surface and spread another layer of cheese. Fill one slice with smoked salmon, two slices with cooked ham and cheese, and one with mortadella and cheese. Cover with the pistachio-coated slices (pistachio side up) and press gently.
Using a round cutter of about 1 9/16 or 2 in, cut out discs (8 or 10 from each rectangular sandwich slice). Assemble the tree on a cutting board starting with one disc at the top and adding one more disc than the row above each time you make a layer. In the end you should obtain a triangle with one disc at the top and 7 at the base, for a total of 28 discs.
Use the last four discs to form the trunk; you may have leftover discs that you can use as decoration or enjoy right away.
Decorate the tree as you like — I used pomegranate seeds, cherry tomatoes and mayonnaise piped with a piping bag.
The stuffed savory Christmas tree is ready to serve. Store in the refrigerator for up to 24 hours covered with plastic wrap.
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