Holiday Antipasto Wreath
Tis the season for parties and gatherings! This Holiday Antipasto Wreath is so easy, fun and festive. Skewers of salami, mozzarella, basil and an assortment of peppers and olives are shaped into a wreath and adorned with sprigs of fresh rosemary.
Ingredients
- 30 to 40 4-inch skewers
- 6 ounces thin sliced salami see notes
- 15 ounces jarred artichoke hearts in water, quartered
- 16 ounces jarred sweet cherry peppers drained, seeded and halved
- 8 ounces Fresh Mozzarella Ciliegine
- 1 pint cherry tomatoes
- pepperoncini
- pitted olives see notes
- fresh basil
- fresh rosemary sprigs
- balsamic glaze for serving (optional)
- Italian dressing for serving (optional)
Instructions
- Arrange the ingredients in bowls.
- Mix and match, threading a few of them onto skewers. I usually stop once I've used up the salami and mozzarella.
- Place the skewers on a round platter in the shape of a wreath, layering 2 to 3 times.
- Use small sprigs of rosemary and randomly tuck it into different spots in the wreath.
Notes
*I used Applegate Trio - a packaged of three different kinds
**pitted kalamata, black or casteltrevano are great olives to use.
Recipe inspired by JofulHealthyEats.com
Nutrition
Serving: 3skewers | Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Cholesterol: 3mg | Sodium: 38mg | Fiber: 1g | Sugar: 1g