Charcuterie Wreath
This charcuterie wreath is a pretty and festive appetizer that will steal the show at any holiday party or Christmas dinner. The 'wreath' is made from skewers filled with 5 simple, antipasto-inspired Italian ingredients (tomatoes, mozzarella, salami and olives).
Servings: 10
Ingredients
- 35 skewers (4" skewers, wood or bamboo)
- 8 ounces salami
- 8 ounces fresh mozzarella balls (about 20 - 25 balls)
- 10 ounces grape tomatoes
- 8 ounces green olives* pits removed
- 5 - 8 fresh rosemary sprigs
Instructions
- Assemble the skewers by layering the salami, mozzarella, tomatoes, and olives. Fold the salami in half or quarters before adding it to the skewers. Assemble the skewers randomly, changing up the order of the ingredients.
- Arrange the skewers in a circle on a large serving platter or cutting board. Add them in 2 layers if needed, depending on the size of your wreath.
- Tuck the rosemary into the wreath, adding it underneath your top layer so that it’s barely sticking out.
- Enjoy! Optionally, serve with a side of balsamic glaze or Italian dressing for dipping. Alternatively, drizzle the glaze or dressing over your wreath before serving. Serve immediately or cover and refrigerate until ready to serve.
Notes
*Olives: green olives or a mix of green and black olives can be used. Popular options include castelvetrano olives (green) or kalamata olives (black). The olives should be pitted (pits removed).
Salami: thin-sliced salami works best. I used a mix of Genoa and Milano salami.
Mozzarella: look for small or medium balls. I used an 8 ounce container of Ciliengine balls (cherry sized).