1 small star-shaped cookie cutter and a thick slice of yellow bell pepper or cheese for the topper
Instructions
Start by wrapping your foam cone completely in aluminum foil or plastic wrap. This ensures that the food only touches a food-safe surface. Place the cone in the center of your serving platter so you do not have to move the heavy tree once it is fully decorated.
Drain all your marinated items, such as the olives, artichokes, and mozzarella pearls. Pat them dry with a paper towel to prevent the tree from dripping. Fold your beef pepperoni into quarters and cut your cheese into uniform cubes so everything is ready for assembly.
Starting at the bottom of the cone, insert a toothpick at a slight upward angle. Slide a green olive or a cheese cube onto the toothpick until it is flush against the cone. Continue this process in a circular pattern around the base, alternating between different colors and textures to create visual interest.
Work your way up the cone layer by layer. Try to distribute the red tomatoes and white mozzarella evenly so the colors look balanced. Make sure the items are packed tightly together so you cannot see the foil underneath. If you find small gaps, you can go back later and tuck in smaller olives or herbs.
Once you reach the top, use your star-shaped cutter to create a star out of a thick slice of yellow bell pepper or a block of cheese. Secure it to the very top with a toothpick. Finally, tuck small sprigs of fresh rosemary into the gaps between the antipasto pieces to mimic the look of pine branches.
