Italian cheese ball

Ingredients:

• 1 package (220 g) of cream cheese, room temperature
• 0.5 cup grated provolone (about 60 g)
• 1/4 cup chopped pitted Kalamata olives
• 1/4 cup chopped roasted bell pepper
• 12 thin slices salami, diced (about 60g)
• 1 jar marinated artichoke hearts (170g), drained and finely chopped (about 1/2 cup)
• A pinch of red pepper flakes
• 1/3 cup toasted pine nuts
• Crackers for serving
• Parsley for serving

Preparation:

1. In a medium bowl, combine the cream cheese, provolone, olives, roasted peppers, salami, artichokes, and red pepper flakes until smooth. Refrigerate for at least 4 hours or overnight to allow the cheese mixture to set and the flavors to meld.
2. Form the mixture into a ball and roll in pine nuts. Serve with crackers and garnish with parsley.