Holiday Antipasto Wreath

Recipe by Elle Penner of Two Spoons Studio

Prep time 1 hour
Servings 12

Ingredients

8 ounces fresh mozzarella balls, drained
4 ounces manchego or other hard cheese, cubed
10 ounces cherry tomatoes, rinsed
1 (14 oz) can artichoke hearts, drained and cut into 1/2” pieces
6 ounces pitted green and black olives
4 ounces jarred or canned roasted red peppers, sliced into ¼” strips
3 ounces Gherkin Pickles pickles and/or pickled spicy peppers
8 ounces thinly sliced cured meat such as salami, chorizo, or prosciutto
36 long (4″) toothpicks
15-20 sprigs fresh rosemary
Breadsticks, crackers, and/or baguette for serving (optional)
Flaky salt and freshly ground black pepper (optional)
Olive oil and white wine vinegar for serving (optional)

Let this beautiful Holiday Antipasto Wreath take center stage at your gatherings this holiday season. This simple festive arrangement boasts mini skewers with an assortment of plump mozzarella balls, cubed manchego cheese, jarred olives, roasted red peppers, Gherkin pickles, and spicy peppers for those who like a little kick. This deliciously edible wreath will impress your guests and add the perfect festive flare to your holiday table this season.

Instructions

Divide ingredients into bowls.
Add 4-5 different ingredients to each skewer and set aside. Repeat until all skewers have been used. Note: Folding the salami and chorizo and varying the order and ingredient combinations will make for the prettiest wreath.
Arrange 8-12 skewers on a large circular platter in a wreath-like arrangement, placing one sprig of rosemary between each. Layer remaining skewers on top (2-3 layers in total) while filling any empty spaces with additional rosemary.
Serve with fresh baguette, crackers, breadsticks, salt, pepper, olive oil and/or white wine vinegar.