Antipasto Christmas Wreath
Small skewers of salami, cheese, and marinated vegetables are arranged in a circle with fresh herbs to resemble a holiday 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.
Notes
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.