Need a super quick and easy appetizer idea that requires no cooking? Make this antipasto wreath for your upcoming holiday party and wow all your friends and family!
We’re one week into December, the Christmas tree is up and lit and we’ve watched a handful of Christmas movies, which means I am now in full swing Christmas mode! So…it’s time to queue ALL of the holiday recipes! Starting with this colorful showstopper appetizer that couldn’t be easier!
This antipasto wreath is fun, festive, easy to throw together and also somewhat healthy (but also has some fun treats like mini mozzarella balls in there). Think all your favorite antipasto ingredients, such as roasted red peppers, salami, olives, artichoke hearts and more, but instead of on a bed of lettuce they are skewered and plated in the shape of a wreath.
Throw a ramekin with a dipping sauce in the middle and boom…you will sure to show up to the holiday party with the best appetizer of the night, all for not a whole lot of work (but they don’t need to know that).
My favorite thing about this antipasto wreath is that there is so much variety. Each skewer has a different combination of goodies, so guests will be coming back for more to try different flavor combos. The variety is great too because if you don’t like a certain item, such as olives, you can just skip it or swap it for another popular antipasto ingredient.
Here’s what you’ll need to make this antipasto wreath:
- Large round plate
- Fresh basil
- Fresh rosemary
- Cherry tomatoes
- Mini mozzarella balls
- Black Olives
- Roasted Red Peppers
- Cherry Peppers (sweet or hot)
- Marinated artichoke hearts
- An assortment of meats, such as salami, prosciutto and capocollo
- Balsamic glaze or Italian dressing
These are the ingredients I used based on my own personal preferences. As I mentioned above, this recipe is very flexible, so if there is an item(s) above that you or your guests are not a fan of, it is easy to swap them out for alternatives.
Here are some ideas:
- Small pepperoncini peppers
- Marinated mushrooms
- Kalamata olives
- Stuffed green olives
- Cubed provolone cheese
How to assemble antipasto wreath
It is very easy to assemble this antipasto wreath. Make sure all your vegetables and mozzarella balls are drained of their liquid/oils and cut them, if needed. Organize everything into bowls. Skewer three items plus fresh basil leaves on each toothpick. Mix and match the combination of items on each skewer so each bite is different! Make sure to fill some toothpicks with just veggies in case some guests prefer not to have meat and/or cheese.
Assemble all the toothpicks in the shape of a wreath around the edge of your round plate. I stacked the toothpicks three layers high, but you can do more or less layers depending on how many people you are serving. Place bits of rosemary sprigs on top of your wreath as well as tucked in throughout, making sure they are poking out a bit to mimic the greenery of a wreath.
Lastly, place a dipping sauce in a ramekin or small bowl and place in the center of the wreath. I did balsamic glaze as it’s very easy option and delicious with all the antipasto wreath ingredients. However, you could also do a simple Italian vinaigrette or just omit the dipping sauce.
- Buy a pack of assorted deli meats. I got a 3-pack of salami, prosciutto and capocollo from Trader Joe’s. Applegate also makes a similar variety pack.
- Have everything prepped and organized before you start skewering items onto the toothpicks. It will make the process go much quicker
- Place at least one basil leaf on each skewer to add more greenery throughout the wreath. Plus basil tastes delicious with each antipasto ingredient.
- Adjust the layers of toothpicks based on the number of guests you are serving. I did 3 layers for about 8-10 guests.
- Assemble the toothpicks first and then pop the rosemary in last. This prevents the rosemary from sliding/falling and getting lost in the wreath.
- Don’t worry if everything isn’t perfect. The more variety in colors, sizes and textures, the better and more ‘natural’ the wreath will look.
As always, if you make this recipe please let me know by commenting/rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!
If you liked this Antipasto Wreath recipe, check out some of my other holiday treat recipes:
- 1 (8 oz) container mini fresh mozzarella balls
- 1 pint cherry tomatoes
- 1 (15 oz) jar quartered marinated artichoke hearts
- 1 (12 oz) jar roasted red peppers chopped into segments
- black olives
- 6 slices salami
- 6 slices prosciutto
- 6 slices capocollo
- 4 sweet or hot cherry peppers halved
- fresh basil
- fresh rosemary sprigs
- Drain liquids/oils from artichoke hearts, black olives, roasted red peppers, cherry peppers and mozzarella balls. Arrange ingredients in bowls
- Skewer three items plus fresh basil leaves on each toothpick. Mix and match the combination of items on each skewer so each is different.
- Place the toothpicks on a large round plate in the shape of a wreath, stacking toothpicks 2 to 3 layers high.
- Place bits of rosemary sprigs on top of your wreath as well as tucked in throughout, making sure they are poking out a bit to mimic the greenery of a wreath.
- Place balsamic glaze or Italian dressing in a ramekin or small bowl and place in the center of the wreath.
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