Made with sliced salami, mozzarella balls, olives, cherry tomatoes, pepperoncini and fresh rosemary for branches, this festive holiday antipasto wreath is an easy and healthy appetizer that’s perfect for the holidays.
What is Antipasto?
Antipasto originated in Italy as a first course or appetizer of a multi-course meal. Typical ingredients include a mix of cured meats, cheese, olives, mushrooms, anchovies, etc. Think Mediterranean. Anything goes.
We became enamored with charcuterie boards and started making some fun Christmas trays on our other website, including this festive Christmas tree board. If you want to get into the festive spirit and serve your antipasto in a fun way, then you have to give this wreath a try!
It’s very easy to make, all you have to do is chop everything up and skewer it. Lay them in a wreath shape on a platter or cutting board and you’re all set.
It’s an easy appetizer to eat, which makes it great for serving at a party. And they don’t just have to be savory. Try this Christmas charcuterie board or for something sweet this Winter Hot Chocolate Sharing Board.
Ingredients You’ll Need
There are some popular, traditional choices for things to include in your antipasto wreath, but the possibilities extend well beyond what we have here.
We used salami, olives, mozzarella, pepperoncini and tomatoes, but you can use any type of cubed cheese or sliced meats, plus bell peppers, different types of olives, artichoke hearts, etc.
- Salami slices
- Cherry tomatoes
- Mozzarella balls
- Greek olives
- Red bell peppers
- For the sauce: olive oil, balsamic vinegar, Italian seasoning(oregano, thyme, basil, and rosemary if you’d prefer to make your own)
- Fresh rosemary sprigs
How to Make a Festive Antipasto Wreath
The skewers for this wreath are important. The ones we used are 6″ with a twist at the end. Typical cocktail skewers. These are super easy to pick up from the twist, and they hold just the right amount of ingredients.
Load each skewer with salami, tomato, cheese, olives, pepperoncinis and red peppers, mixing and matching. On ours we used about six to seven pieces on each skewer, but the amount you put on yours will vary based on the lengths of skewers you have. Then, on a large plate arrange the skewers in a circle, layering as needed.
In a small bowl, combine olive oil, balsamic and Italian seasoning. Using a basting brush or spoon, drizzle the mixture over the skewers. Insert the rosemary springs to make it look like a wreath.
How to Display Antipasto Skewers?
Once your Antipasto Skewers are made, you can display them in a variety of ways and on just about any platter, tray or plate that you have. Try to find one that’s festive and fits the mood.
I like to serve mine on this wonderful log shaped serving board that I picked up a couple years ago. I also love these acacia wood serving boards on Amazon.
Once you’ve made your wreath shape, you can add fresh rosemary sprigs in between the skewers. They aren’t meant to be eaten, of course, but they add a lot of great decoration to the wreath, and they smell amazing.
Can Antipasto Skewers Be Made in Advance?
If you’re using all fresh ingredients (nothing marinated, except the olives), you can definitely make this platter in advance. The skewers can be made and kept in an air tight container in the refrigerator for 2-3 days before you serve it. Don’t put on the dressing or build the wreath until you’re ready to serve it.
How Long Does Antipasto Keep?
These antipasto morsels will keep for at least a week, perhaps longer, if you started with super fresh ingredients. Stored in the refrigerator, you can continue eating them for up to 7 days, but be cautious after that. Particularly the mozzarella balls and any sliced ingredients like bell peppers may not be good after that.
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Made with peppered salami, mozzarella balls, olives, cherry peppers, artichokes and fresh basil. An easy and healthy appetizer that’s perfect for the holidays.
- 6 ounces salami, sliced
- 2 cups cherry tomatoes
- 2 cups Mozzarella balls
- 1 cup Greek olives
- 1 cup Pepperoncini
- 1 red peppers, cut into small squares
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon Italian seasoning
- 1 bunch fresh rosemary sprigs
- 25 Skewers
- Load each skewer with salami, tomato, cheese, olives, pepperoncinis and red peppers, mixing and matching. On a large plate, arrange the skewers in a circle, layering as needed.
- In a small bowl, combine olive oil, balsamic and Italian seasoning. Using a basting brush or spoon, drizzle half the mixture over the skewers. Insert the rosemary springs to help it look like a wreath.
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Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.