Christmas Antipasto Wreath

This Christmas wreath appetizer is easy to make and a beautiful addition to any holiday table!

4.70 from 83 votes

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Prep Time: 15

Total Time: 15

Servings: servings (3 skewers each)

Author: Emily Wilson

Equipment

30 bamboo skewers

Ingredients

1 pint cherry tomatoes
½ pound mixed Greek olives
8 ounces fresh Mozzarella balls like Ciliegine
4 ounces sliced salami
1 bunch fresh rosemary
1 tablespoon olive oil
1 teaspoon balsamic vinegar
pinch salt and pepper

Instructions

Thread a mixture of tomatoes, olives, mozzarella, and salami onto each skewer, until you run out of ingredients.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle over the skewers.
Arrange the skewers on a large plate in a wreath pattern.
Weave the rosemary amongst the skewers to finish the wreath.

Video

Notes

Specialty Ingredients - I used Ciliegine mozzarella balls for this recipe, but you can use another size or cut a large mozzarella ball down into smaller pieces.

Recommended Tools - You'll need some small skewers or toothpicks to make this recipe. I used these skewers that you can buy online.

Storage - Make ahead or store leftovers in the refrigerator for up to 4 days. If it sits out at room temperature for more than 4 hours you should discard any leftovers.

Diet/Allergy Alternatives - If you'd like to make this a vegetarian dish, substitute out the meat for other ingredients like artichoke hearts, peperoncino peppers, or roasted red bell peppers.

Nutrition