Now, this is my kind of wreath-making! Quick, easy and no tromping through the woods to gather materials. Plus, this wreath is delicious! It’s elegant in its presentation, but very simple to create.
To make your own antipasto wreath, you will need:
- A large, round serving tray or platter. For reference, my tray is 14″ in diameter. This wood tray is lovely and large.
- Fresh rosemary, cut into approximately 6″ lengths. The rosemary imparts a subtle, woodsy flavor to the appetizer.
- Tasty baubles of your choosing. I used mozzarella pearls, grape tomatoes, green and kalamata olives. Cheese cubes, salami rounds and quartered artichoke hearts would be delicious as well.
Begin creating the wreath base by laying the rosemary in a circle. I worked counter-clockwise keeping the cut ends to the right. The raised edge of the platter helps to hold the shape of the wreath. Continue adding rosemary until you’re happy with the thickness of the base.
A few short rosemary stems pointing into the center of the wreath add rustic texture.
Next add the mozzarella pearls. I like to imagine they are ribbons encircling the wreath.
Nestle grape tomatoes into the wreath between the mozzarella pearls.
Then add green and kalamata olives.
Don’t do what I did, and accidentally buy olives with pits in them. Oops! Parties are awkward enough without attempting to (gracefully) spit a pit out.
Refresh the wreath as needed during your party.
No rosemary? Don’t enjoy olives? (Mr. Arthurized Home raises hand) Try a caprese twist on the wreath, arrange basil leaves to form the wreath base, and decorate with mozzarella pearls and grape tomatoes. Sprinkle a generous chiffonade of basil leaves on top. Drizzle the wreath with balsamic reduction or serve it on the side.
May all your Christmas parties be fantastic! Merry Christmas!
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