This antipasto christmas wreath is a festive way to serve classic Italian meat and cheese during the holidays. It uses small wooden skewers loaded with salami, fresh mozzarella, cherry tomatoes, and marinated vegetables like artichokes and olives.
The skewers are arranged in overlapping layers on a round platter. Fresh rosemary sprigs are tucked between the skewers to mimic the look of pine needles. It takes about half an hour to assemble and requires no cooking.
Why You’ll Love Antipasto Christmas Wreath
- Folding the thinly sliced salami into quarters helps it fit neatly on the small skewers without tearing.
- Draining the wet ingredients well on paper towels prevents the platter from becoming soggy.
- Layering the skewers in a circular pattern builds height and creates the wreath shape naturally.
Antipasto Christmas Wreath Ingredients
- Salami: Choose a thin pre-sliced variety like Genoa or dry salami. Thicker slices are harder to fold.
- Mozzarella: Look for small mozzarella balls, often labeled as ciliegine. You can cut larger balls into bite-sized pieces if needed.
- Artichoke hearts: Buy artichokes packed in water or oil. Drain them well before assembling the skewers.
- Olives: Pitted black olives or Kalamata olives work well. Make sure they are fully pitted to keep the skewers safe to eat.
- Rosemary: Fresh sprigs are essential for creating the visual effect of the wreath.
Exact quantities are in the recipe card below.
How to Make Antipasto Christmas Wreath
Step 1: Prepare the ingredients
Drain all the jarred vegetables and cheese. Pat the artichokes, peppers, and mozzarella dry with paper towels to remove excess moisture. Fold the salami slices into quarters.
Step 2: Assemble the skewers
Thread a mix of meat, cheese, tomatoes, and vegetables onto the small skewers. Add a fresh basil leaf to a few of the skewers for color and flavor. Leave the bottom inch of each skewer empty so guests can pick them up.
Step 3: Build the wreath
Arrange the finished skewers in a circle on a large round platter. Overlap the skewers to create a full ring. Tuck small sprigs of fresh rosemary into the gaps around the circle.
Storage Tips for Antipasto Christmas Wreath
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. This recipe does not freeze well due to the fresh cheese and tomatoes. Do not reheat.
Expert Tips for Antipasto Christmas Wreath
- You need 30 to 40 wooden skewers that are 4 inches (10 cm) long.
- Prep the skewers up to a day in advance and store them tightly covered in the refrigerator. Add the fresh rosemary just before serving so it does not wilt.
- Serve the balsamic glaze and Italian dressing in small bowls on the side rather than drizzling them over the wreath to keep the platter neat.
What to Serve with Antipasto Christmas Wreath?
Serve this wreath alongside small plates and napkins. You can offer extra crackers or sliced baguette on the side.
Antipasto Christmas Wreath Recipe FAQs
Can I use different meats and cheeses?
Yes. Prosciutto, pepperoni, or cubed provolone and cheddar are good alternatives.
What size platter works best?
A 12-inch or 14-inch round platter gives you enough space to create a distinct open circle in the center.
How far in advance can I make this?
You can assemble the skewers up to 24 hours ahead of time. Keep them covered in the refrigerator and arrange them on the platter when you are ready to serve.
Antipasto Christmas Wreath
Ingredients
- 30 to 40 4-inch wooden skewers 10 cm
- 6 oz thinly sliced salami 170 g
- 15 oz jar quartered artichoke hearts drained, 425 g
- 16 oz jar sweet cherry peppers drained, seeded, and halved, 450 g
- 8 oz fresh mozzarella balls (ciliegine) 225 g
- 1 pint cherry tomatoes 280 g
- 1 cup pepperoncini drained, 100 g
- 1 cup pitted olives 150 g
- 1 bunch fresh basil
- 1 bunch fresh rosemary sprigs
- 1/4 cup balsamic glaze (optional) 60 ml
- 1/4 cup Italian dressing (optional) 60 ml
Instructions
- Drain the artichoke hearts, sweet cherry peppers, pepperoncini, and olives.
- Pat the drained vegetables and the mozzarella balls dry with paper towels.
- Fold each slice of salami in half, and then in half again to form a small triangle.
- Thread a combination of folded salami, mozzarella, tomatoes, olives, and marinated vegetables onto each 4-inch (10 cm) skewer.
- Add a fresh basil leaf to some of the skewers as you build them.
- Continue making skewers until you use all the salami and mozzarella.
- Place the finished skewers on a large round platter. Arrange them in a circle with the empty ends pointing outward.
- Layer the skewers two or three times to build a thick ring.
- Tuck the fresh rosemary sprigs between the skewers around the entire circle. Serve with balsamic glaze or Italian dressing on the side.
