How to Make an Antipasto Christmas Wreath Appetizer
Make this festive appetizer with any selection of antipasto ingredients. If making ahead of time, use sturdy herbs that won't wilt for your Christmas wreath base, such as rosemary or bay leaves.
Keyword antipasto wreath
Prep Time 20minutes
Total Time 20minutes
3ouncesfresh herbs on the stem such as rosemary
5ouncesDeLallo pitted Castelvetrano olives
5ouncesDeLallo pitted Calamata olives
5ouncesDeLallo blue cheese stuffed green olives
12ouncesDeLallo marinated artichoke hearts
8ouncesDeLallo red pepperazzi
8ouncesDeLallo Italian marinated mushrooms
9ouncesDeLallo sweet sopressata sausagesliced
On a large serving platter or wooden cheese board, layer half of the herbs in a full circle with the green sprigs leafing outward to the edges and the stems underneath the leafy parts to create the outline of the ring. Save a few sprigs to intersect between the antipasto ingredients after plating them to bring the greens to the forefront. This will make the wreath look more authentic.
Place the green olives randomly on the herbs, then nestle in black olives, sliced salamis, and the red peppers, alternating side to side for a natural flow in the display. Add the almonds in groups of 2-3 to add variety to the wreath's shape. Tuck the artichoke hearts and mushrooms randomly about in groups. Save a few herb sprigs to intersect between the antipasto ingredients after plating to bring the greens to the forefront and make the wreath look more authentic. Set the cheeses, extra salami slices and any other ingredients off to the sides with crackers or breadsticks for serving.