Christmas Antipasto Wreath
Individual antipasto skewers make this no-cook Christmas wreath easy to serve. Folded salami, mozzarella, tomatoes, olives, artichokes, mild peppers, and provolone form a close ring on a round platter, while basil and rosemary fill out the greenery. The center stays open so the arrangement reads as a wreath rather than a pile of skewers.
The main challenge is moisture: mozzarella and marinated vegetables can leave liquid on the platter. Drain and dry them before threading, then arrange the wreath closer to serving. Plan on about 30 to 40 minutes to prepare 24 skewers, enough for 12 to 16 appetizer servings depending on the rest of the spread.
Ingredients for Christmas Antipasto Wreath
- 24 short wooden cocktail skewers
- 8 ounces thinly sliced salami (about 24 slices; 225g)
- 8 ounces fresh mozzarella pearls or ciliegine, drained (225g)
- 1 pint cherry or grape tomatoes (about 300g)
- 1/2 cup pitted green olives, drained (75g)
- 1/2 cup pitted black olives, drained (75g)
- 1 cup marinated artichoke hearts, drained and cut into skewer-sized pieces (150g)
- 1/2 cup mild pepperoncini or cherry peppers, drained and cut into bite-sized pieces as needed (75g)
- 4 ounces provolone, cut into small pieces (115g)
- 1 small bunch fresh basil leaves (about 20g)
- 8 to 12 small fresh rosemary sprigs (about 15g)
Optional for serving: 2 to 3 tablespoons balsamic vinegar or balsamic glaze, 2 to 3 tablespoons extra-virgin olive oil, and crackers or sliced baguette as desired. Serve these separately from the wreath.
How to Make a Christmas Antipasto Wreath
- Drain and dry: Drain the mozzarella, olives, artichokes, and peppers. Pat the mozzarella and marinated or pickled vegetables dry with paper towels so they are not dripping. Cut large artichoke and pepper pieces to fit the short skewers.
- Thread the skewers: Fold the salami slices into loose quarters or ruffles. Thread a varied combination of salami, tomato, mozzarella, olives, artichoke, pepper, and provolone onto each skewer. Change the order from pick to pick, and leave enough bare skewer to hold. Do not pack the pieces so tightly that they split or slide off.
- Form the wreath: Arrange the skewers close together on a large round platter, roughly 14 inches across if available. Point the skewer tips generally outward and overlap the picks slightly to make a continuous ring with a clearly open center. A small inverted bowl can help guide the opening; remove it before serving.
- Add the herbs: Tuck basil leaves and rosemary sprigs around the ring without covering the center. Keep the platter chilled until serving. Offer balsamic or olive oil on the side, if using, rather than pouring it over the wreath.
How to Keep the Platter Dry
Even drained mozzarella and marinated vegetables can release more liquid as they sit. If making the skewers ahead, refrigerate them in an airtight container and wait to arrange the wreath on its serving platter. Keeping dips on the side also prevents liquid from collecting beneath the ring.
Ingredient Swaps
Prosciutto, pepperoni, or soppressata can replace the salami; fold larger slices to fit. Bite-sized fresh mozzarella can replace the pearls, and cubed cheddar or Gouda can replace the provolone. Use preferred pitted green and dark olives, or substitute mild banana peppers for the pepperoncini. Drain and dry any marinated or pickled replacements before threading.
Make-Ahead and Storage
Prepare the skewers up to about 24 hours ahead and refrigerate them in an airtight container. Arrange the wreath on the day of serving, preferably within several hours, and keep it chilled until serving. Do not leave the finished platter at room temperature for an extended period.
Refrigerate leftovers promptly in a covered container and use within about 2 days. Freezing is not recommended because the mozzarella, tomatoes, herbs, and olives can lose texture and quality.
Nutrition
Approximate nutrition per serving, based on 1/12 of the wreath: 200 calories, 11g protein, 15g fat, and 3g carbohydrates. Per 100g: about 190 calories, 10g protein, 14g fat, and 3g carbohydrates. Values vary with the cured meat, cheese, and marinated vegetables used; optional accompaniments are not included.
Christmas Antipasto Wreath
Equipment
- 24 short wooden cocktail skewers
- Large round platter
- Paper towels
- Small bowl for shaping the center
Ingredients
For the Wreath
- 24 short wooden cocktail skewers
- 8 ounces thinly sliced salami (about 24 slices; 225 g)
- 8 ounces fresh mozzarella pearls or ciliegine, drained (225 g)
- 1 pint cherry or grape tomatoes (about 300 g)
- 1/2 cup pitted green olives, drained (75 g)
- 1/2 cup pitted black olives, drained (75 g)
- 1 cup marinated artichoke hearts, drained and cut into skewer-sized pieces (150 g)
- 1/2 cup mild pepperoncini or cherry peppers, drained and cut into bite-sized pieces as needed (75 g)
- 4 ounces provolone, cut into small pieces (115 g)
- 1 small bunch fresh basil leaves (about 20 g)
- 8 to 12 small fresh rosemary sprigs (about 15 g)
Optional for Serving
- 2 to 3 tablespoons balsamic vinegar or balsamic glaze
- 2 to 3 tablespoons extra-virgin olive oil
- Crackers or sliced baguette, as desired
Instructions
- Drain the mozzarella, olives, artichokes, and peppers. Pat the mozzarella and marinated or pickled vegetables dry with paper towels.
- Cut large artichoke and pepper pieces to fit the skewers.
- Fold each salami slice into a loose quarter or ruffle.
- Thread a varied combination of salami, tomato, mozzarella, olives, artichoke, pepper, and provolone onto each skewer. Leave enough bare skewer to hold and avoid packing the ingredients too tightly.
- Arrange the skewers close together on a large round platter, about 14 inches across if available. Point the tips generally outward and overlap the picks slightly to form a continuous ring with an open center.
- Use a small inverted bowl to guide the center opening if needed, then remove it before serving.
- Tuck basil leaves and rosemary sprigs around the ring without covering the center.
- Keep the platter chilled until serving. Serve balsamic, olive oil, crackers, or baguette on the side if desired.
Tips
- Dry the mozzarella and marinated vegetables well to help prevent liquid from collecting on the platter.
- Arrange the wreath close to serving time for the freshest appearance.
- Vary the ingredient order on the skewers for a balanced look and assortment.
- Leave the center clearly open so the arrangement reads as a wreath.
- Keep dips and dressings on the side rather than pouring them over the wreath.
Variations
- Alternative Cured Meats: Replace the salami with prosciutto, pepperoni, or soppressata; fold larger slices to fit.
- Alternative Cheeses: Use bite-sized fresh mozzarella instead of pearls, or replace the provolone with cubed cheddar or Gouda.
- Alternative Peppers and Olives: Use preferred pitted green and dark olives or substitute mild banana peppers for the pepperoncini. Drain and dry marinated or pickled replacements before threading.