Perfect for Christmas parties, this no-cook olive appetizer is a stress-free way to deliciously showcase your seasonal spirit
1 Styrofoam cone (about 6″ high)
1⁄2 cup cream cheese, at room temperature
1⁄2 tsp.** herbes de Provence**
1⁄4 tsp. garlic salt
1 *yellow pepper, *seeded and cut in half
8 green Cerignola olives, pitted
3 cups assorted black and green olives, pitted
5 sprigs fresh rosemary
Wrap cone with plastic wrap. In bowl, combine cream cheese, herbes de Provence and garlic salt until smooth. Spread 1 Tbs. cream cheese mixture onto bottom of cone; place on serving platter, pressing gently to secure. Cover cone with remaining cream cheese mixture. Chill 1 hr.
Using small star-shaped cookie cutter, cut stars from yellow pepper. With toothpick, secure one star to top of cone.
Using toothpicks, arrange Cerignola olives around base of cone. Attach remaining olives and stars to cone to cover. Insert rosemary sprigs into spaces between olives.