Charcuterie Wreath
This Charcuterie Wreath is easy and festive to create and is a crowd pleaser of an appetizer! Skewers of salami, roasted red pepper, tomatoes, artichoke hearts, pickles, fennel and an assortment of olives are shaped into a wreath and adorned with sprigs of fresh rosemary. This wreath could also be made just using veggies too! The idea is to make it festive, easy and fun. (Just be sure to use 4” skewers!) This wreath is easy enough that you can get your kids to “load” the skewers. Involving children in food prep is a great way to get them to eat a wider variety of foods.
Equipment
- 30 4" skewers
Ingredients
- kalamata olives pitted
- green olives pitted
- cornichons
- roasted red pepper
- goat cheese or small buffalo mazzarella balls
- salami uncured (optional)
- artichokes hearts
- fennel cut into squares
- 20 sprigs rosemary fresh
Instructions
- Load 30 4" skewers with any combination of vegetables and charcuterie that you like. This wreath is completely customizable! The two most important things are the skewer size and the number of skewers, that's it! Have fun with this part!
- Lay a bed of rosemary sprigs around the edges of your round platter. The rosemary sprigs should be 4-6" long.
- On top of the rosemary, begin to add the skewers in a single layer.
- Add a second layer of loaded skewers on top of the first layer and intersperse this layer with fresh sprigs of rosemary.
- Serve immediately and enjoy! If you will not be serving right away, cover the wreath with plastic wrap and set in the refrigerator until ready to serve. Optional: you may drizzle the wreath with olive oil and a squeeze of lemon.
Notes
If you like this festive recipe, try my olive tapenade or my tasty crab cakes!
Tried this recipe?Let us know how it was!