ANTIPASTO CHRISTMAS TREE

4 cups broccoli florets, about 1 lb.
Toothpicks
1 (12x4-inch) green Styrofoam cone, wrapped in green plastic wrap
1 pint cherry tomatoes
1 lb. marinated bocconcini (mini mozzarella balls)
5 oz. pepperoni, cut into 1/8-inch thick slices
3/4 cup drained pitted black olives, preferably Kalamata
1 (3-inch wide) piece yellow bell pepper
FOR THE CREAMY PESTO CAPER DIP:
1 cup sour cream
1/2 cup pesto
2 tablespoons drained capers
2 tablespoons milk
1 teaspoon grated lemon zest

Bring large pot of salted water to boil. Add broccoli; cook until just tender, 2 minutes. Drain, rinse under cold water until cool. Drain; with paper towels, pat dry.

TO ASSEMBLE:
Insert toothpick into broccoli floret. Starting at bottom, insert toothpick into cone. Repeat, making rows with tomatoes, mozzarella and pepperoni to cover cone completely. Insert olives around tree.

With a 2-inch star-shaped cutter, cut star from bell pepper piece. Insert toothpick into edge; insert into tree top. Serve with Creamy Pesto Caper Dip in a bowl alongside.

TO MAKE THE CREAMY PESTO CAPER DIP:
Whisk together sour cream, pesto, capers, milk and lemon zest.