Antipasti Cheese Ball

 Sunday dinner tonight. We're actually going to do it socially distant in Sister in Laws back yard. It's a perfect day for it. 

The theme is wine tasting and appetizers. This sounded like the perfect appetizer to me. And whoa boy is this delicious. I almost didn't put in the perroncinis and am so glad I did. Not spice at all and added that nice vinegary tang.

After I made this my first thought was, this slathered over chicken breast would be delicious.

Antipasti Cheese Ball
Recipe from Cuisine at Home Oct 2019

Photo from Cuisine at Home

8 oz cream cheese, softened
1 c grated Parmesan
2 T olive oil
2 T minced fresh garlic
1 T red wine vinegar
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp anchovy paste (a must)
Black pepper to taste
2 oz hard salami, finely diced
1/4 c finely diced roasted red peppers
1/4 c finely diced pepperoncini
1/4 c each finely diced kalamata olives and Castelvetrano olives

Beat together cream cheese through anchovy paste, stir in black pepper.

Stir in salami through olives. 

Line a 3 1/2 c bowl with plastic wrap, press cheese mixture into bowl, smooth top, then cover with plastic wrap and chill overnight, or up to 1 week. 

Alternative for decorating: half olives placed against the cheese.