Ingredients

• One 8-ounce package cream cheese, at room temperature
• 1/2 cup grated provolone (about 2 ounces)
• 1/4 cup pitted kalamata olives, chopped
• 1/4 cup chopped roasted red peppers
• 12 thin slices salami, diced (about 2 ounces)
• One 6-ounce jar marinated artichoke hearts, drained and chopped (about 1/2 cup)
• Pinch of crushed red pepper flakes
• 1/3 cup toasted pine nuts
• Crackers, for serving
• Parsley, for serving

Instructions

1. Mix the cream cheese, provolone, olives, roasted red peppers, salami, artichoke hearts and crushed red pepper flakes in a medium bowl until well combined. Chill until firm and the flavors have blended, at least 4 hours or up to overnight.
2. Shape the mixture into a ball and roll in the pine nuts. Serve with the crackers and garnish with the parsley.