In a large mixing bowl, blend 8 ounces of softened cream cheese, 1 cup of finely shredded provolone, and 1 cup of finely shredded Parmesan. Add in 1/2 cup of chopped pepperoncini, 1/2 cup of finely chopped salami or pepperoni, 1/2 cup of marinated artichoke hearts, 2 cloves of chopped garlic, and 1 teaspoon of Italian seasoning. Mix until everything is fully incorporated and creamy, ensuring a smooth and spreadable texture.

Wet your hands slightly to prevent sticking and start forming the mixture into a triangular tree shape. Place the shaped cheese ball onto a serving platter.

Use fresh rosemary sprigs for the branches of your cheese ball tree. Slice a 1/2-inch thick piece of fresh mozzarella for the trunk and place it at the bottom. Scatter halved olives and extra salami for decoration.

Allow the cheese ball to sit at room temperature for 15-20 minutes before serving, alongside an assortment of crunchy crackers or crostini.

Cover with plastic wrap and refrigerate for at least 30 minutes if not serving immediately.