Antipasto Wreath
You can easily make the perfect party centerpiece with our Antipasto Wreath recipe – a stunning, savory delight for your next gathering.
Servings: 12 servings
Equipment
Ingredients
- 12 ounces sliced dry-cured meats such as salami, prosciutto, bresaola, dry coppa, sweet soppressata, lonzino, etc.
- 1 pint cherry tomatoes - I used a mixture of red and yellow for a more colorful presentation.
- 8 ounces mixed olives - green and black pitted so they are easier to eat and skewer
- 12 ounces mozzarella pearls
- 6 ounces ricotta stuffed cherry peppers
- 6 ounces artichoke hearts
- 3 figs halved
- 1 fresh basil
- 1 bunch fresh rosemary
Instructions
- Open all the ingredients and set them out in front of you. Ready a large plate or platter.
- Thread the ingredients onto a skewer, ensuring you have variety on each. For example, one cherry tomato, slice of meat, olive, artichoke heart, and 1 or 2 basil leaves per stick.
- Arrange each filled skewer around the edge of the plate or platter in the shape of a circle. If you run out of space, you can add a second layer.
- When you have a wreath shape, add rosemary sprigs between the skewers.
- Nestle the sliced figs on top of the skewers.
- Serve immediately and enjoy!
Notes
- The list of ingredients is a guide. You can use any finger foods that will fit on a 4-inch skewer.
- We opted not to thread meat onto every skewer so that there is enough choice for vegetarians.
- You can easily increase or decrease the amount of ingredients needed depending on how many servings you require.
- This Antipasto Wreath can be prepared 2 hours in advance and should be kept refrigerated.
Nutrition
Calories: 239kcal | Carbohydrates: 7g | Protein: 12g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 1187mg | Potassium: 232mg | Fiber: 2g | Sugar: 3g | Vitamin A: 296IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 1mg
