Crafting a Holiday Charcuterie Wreath is a simple and festive way to serve appetizers in December. A medley of cheeses and antipasto bites, artistically arranged into a wreath and kissed with fresh herbs, creates a stunning centerpiece your guests will rave about all season long.
Ingredients:
Genoa Salami
Spicy Pepperoni
Thin-Sliced Prosciutto
Mozzarella Pearls
Fontina, Cubed
Creamy Havarti
Aged Manchego, Sliced
Mixed Green & Black Olives
Marinated Artichoke Hearts
Cornichons or Mini Pickles
Roasted Red Bell Peppers, Stripped
Peperoncini, Drained
Cherry or Grape Tomatoes
Sliced Cucumbers
Fresh Grapes
Fresh Rosemary Sprigs
Fresh Thyme
Fresh Basil Leaves
Microgreens or Baby Arugula
Large Toothpicks or Cocktail Skewers
Round Platter or Serving Board
Instructions:
Gather all your antipasto ingredients. Slice or cube anything that needs shaping so the bites are easy to skewer and enjoy.
Thread a mix of meats, cheeses, and vegetables onto large toothpicks. Arrange the skewers in a circle to form a wreath on a wide, round platter.
Tuck fresh rosemary sprigs evenly around the outer and inner edges of the wreath. Scatter thyme and basil leaves throughout for color and fragrance. Add microgreens to create a soft, fresh finish.
Chill in the refrigerator until ready to serve to keep everything crisp and flavorful.