Description
A festive and colorful Antipasto Wreath featuring skewered mozzarella, basil, olives, cherry tomatoes, marinated artichoke hearts, salami, and prosciutto. Perfect as an appetizer or party platter, this no-cook recipe arranges vibrant ingredients in a beautiful wreath shape accented with fragrant rosemary sprigs.
Ingredients
Scale
Cheese and Herbs
- 8 oz mozzarella balls
- Basil leaves (about 16-20 leaves)
- Rosemary sprigs (for garnish)
Vegetables
- 1 pint cherry tomatoes
- 14 oz marinated artichoke hearts
- 8 oz green olives (1 jar)
- 8 oz pitted Kalamata olives (1 jar)
- 8 oz pepperoncini (8-16 oz jar)
Meats
- 6 oz salami
- 6 oz prosciutto salami
Instructions
- Assemble Skewers: Thread the ingredients onto wooden skewers, layering one mozzarella ball, a fresh basil leaf, one green or Kalamata olive, a cherry tomato or artichoke heart, and a slice of either salami or prosciutto. Ensure each skewer has a balanced mix of cheese, greens, vegetables, and meats.
- Arrange the Wreath: On a large round cutting board or serving platter, arrange the prepared skewers in a circular wreath shape. Fill in any gaps with additional olives or cherry tomatoes if needed. Finally, tuck fresh rosemary sprigs around and within the wreath to add aroma and visual appeal.
Notes
- You can substitute fresh bocconcini for the mozzarella balls if preferred.
- For a vegetarian version, omit the meats and add more marinated vegetables or roasted red peppers.
- Use toothpicks or short skewers if preferred for easier eating.
- Serve with a side of balsamic glaze or Italian dressing for dipping.
- Keep the skewers refrigerated until just before serving to maintain freshness.
