Antipasto Wreath

Festive wreath you can eat? Oh yes! Holiday entertaining is where appetizers are king, and the magical time of year with family and friends’ rule. This edible antipasto wreath will be a fab-yule-ous edition to your holiday party menu. And fun to make with the whole family!

Prep Time: 45 Minutes
Servings: 4-6

For the Grains & Veggies
1 pint Cherry Tomatoes
1 small jar Green or Black Olives
1/4 lb thinly sliced Salami
Fresh Small Mozzarella Balls (18-20)
4-5 small Sweet Peppers, sliced
Fresh Basil Leaves cut in half & folded
20 Skewers
Olive Oil, if desired
Freshly Ground Black Pepper,
6-12 Sprigs of Fresh Rosemary

Place cherry tomatoes, olives, folded salami, mozzarella balls, sliced sweet peppers and folded basil leaves alternately on skewers. Brush with olive oil and a sprinkle of black pepper. Lay on paper towel to dry off.

On a large serving plate, lay out springs of rosemary evenly around the plates edge with the ends hanging off about half an inch.

Place skewers, with the pointy side facing the center, around the edges of the plate. Place skewers on top of the rosemary and close together to give more of a wreath effect. Stick little sprigs of rosemary to fill in the gaps once you are done placing skewers. Serve immediately or refrigerate and serve within two days!

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