Antipasto Wreath
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!
Servings: 10
Ingredients
- 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
Instructions
- 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.