1.5 kg cream cheese, softened at room temperature
1 bunch dill, finely chopped
1 bunch mint, finely chopped
3 spring onions, finely chopped
Salt & pepper
230g sundried tomatoes
230g artichoke hearts
230g mushrooms whole
230g grilled eggplants
235 g Sicilian olives- pitted
235g Kalamata olives- pitted
350g pickled cucumbers- baby
230g grilled peppers
1 sprig dill
Roughly chop grilled peppers, eggplants, sun dried tomatoes and artichokes and place in a large bowl. Add cream cheese, herbs and season with a pinch of salt and a generous amount of cracked black pepper. Using a wooden spoon, mix the ingredients until they are evenly distributed through the cream cheese (alternatively you can use a food processor for a smoother result, but be careful not to turn it into a paste).
Lay a few sheets of cling film on the bench. Pour the cream cheese into the centre and cover with another sheet of cling film. Gently sculpt cream cheese into a tower shape with your hands. Carefully lift your tower, remove the cling film base and place it on a plate. Remove the top layer of cling film.
Drain any liquid from your olives, mushrooms, pickled cucumbers and grilled peppers. Then arrange them in a pattern around the outside of the cream cheese tower.
Serve with crustini and grissini and garnish with a spring of dill.