Antipasto Charcuterie Wreath

5 from 1 vote

Antipasto Charcuterie Wreath

This easy to prepare Antipasto Charcuterie Wreath is sure to be a stunning centerpiece at your holiday celebrations. Made with classic antipasto ingredients and flavors, this simple and elegant holiday appetizer is fresh, festive and so delicious!

Course Appetizer

Cuisine American, Italian

Keyword antipasto wreath, charcuterie wreath, christmas wreath charcuterie board

Prep Time 20

Servings

Calories 200kcal

Author Trish - Mom On Timeout

Ingredients

10 ounces grape tomatoes or cherry tomatoes
8 ounces fresh mozzarella balls I used ciliegine
8 ounces pepperoncini peppers drained well quartered or halved
7 ounces marinated artichoke hearts drained well and quartered or halved
6 ounces black olives pitted
5 ounces green olives pitted, I used castelvetrano
5 ounces dry salami halved or folded into quarters
4 ounces prosciutto cut into 1-inch strips
1 large bunch fresh basil leaves
1 bunch fresh rosemary for garnish

For Assembly

40 skewers 4 inches in length

Serve With

balsamic vinegar high quality
olive oil
crackers
baguette sliced

Instructions

Prep all of the ingredients for the wreath making sure the mozzarella, artichoke hearts, peppers and olives are all well drained and patted dry if needed.
Select a skewer and add four to five of the ingredients to the skewer leaving a small space at the end so your guests can pick it up easily.
Repeat with remaining skewers making sure to change up the ingredients and order for some variety and visual interest.
Grab a large serving plate or cutting board. You can use something circular or rectangular, it's really up to you.
Place a single layer of skewers in a circle on the serving plate or board. Continue placing skewers on top of the first layer until you have ran out of skewers.
Strategically place small sprigs of rosemary throughout the wreath, tucking in and around the skewers.
Serve and enjoy!

Notes

Storage Information

I recommend making this wreath and serving immediately. If you want to make it ahead of time, cover tightly with plastic wrap and store in the refrigerator for up to 8 hours.

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days.

Meats: Dry Salami and Prosciutto
- Dry Salami and prosciutto are pretty classic antipasto ingredients. Feel free to use any other cured meat you like. Here are some great options:
  - pepperoni
  - pancetta
  - coppa
  - soppressata

Olives: Green and Black
- I used green Castelvetrano olives for their delicate flavor. Buttery with a smooth flavor and texture, these olives are a great choice. Can't find Castelvetrano? No problem, any other green olive will work.
- Opt for regular canned black olives for this recipe. Kalamata olives have a little too strong of flavor and are brinier as well.

Fresh Mozzarella: Ciliegine
- Mozzarella adds a richness and creaminess that perfectly balances the cured meats and olives. Look for the little mozzarella balls in the deli section of your grocery stores. If you can't find Ciliegine, look for any fresh mozzarella that is the size of a cherry tomato.

Veggies: Peppers and Tomatoes
- Pepperoncini or banana peppers are great options for these skewers. Buy them whole and then cut in half or quarters. Find them near the olives in your grocery store.
- Grape tomatoes are a great option but cherry tomatoes or other small tomatoes are also great options.

Herbs: Basil and Rosemary
- The basil adds needed freshness and a pop of color to the skewers. Fold leaves in half or cut in half before threading onto the skewer.
- Rosemary sprigs are used to add to the overall "wreath" feel. They are not meant to be eaten.

Nutrition