This easy antipasto wreath is a fun and festive appetizer that’ll steal the show at your holiday parties or Christmas Eve gathering. Made with fresh veggies, various cheeses, and savory bites of salami, prosciutto, and artichoke hearts, it’s the perfect way to bring a little extra joy to your next holiday meal. Arrange it in the shape of a wreath for a show-stopping centerpiece that doubles as a charcuterie board and antipasto skewers platter.
I make this every year during the holiday season because it’s a guaranteed huge hit. It’s one of those easy appetizer recipes that looks impressive but takes almost no effort, especially if you prep your favorite antipasto ingredients ahead. You can even use plastic wrap to store the wreath base in the fridge until guests arrive. Add a drizzle of olive oil or balsamic glaze, and you’ve got a perfect appetizer for any festive feast.
If you love simple, elegant appetizers like this, you might also enjoy my Gluten-Free Pecan Tassies, Cut Out Sugar Cookies or Gingerbread Cookies for dessert! They all make a stunning addition to your next christmas party or holiday gatherings!
Why You'll Love This Recipe
- Festive & crowd-pleasing: This antipasto Christmas wreath instantly upgrades your holiday appetizer spread and makes any table feel more special.
- Effortlessly elegant: No cooking required! Just layer your favorite antipasto ingredients into a wreath shape for a beautiful, restaurant-worthy presentation.
- Customizable & delicious: Mix and match various cheeses, meats, and fresh veggies to fit your taste, making it the perfect appetizer for any holiday gathering.
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Holiday Antipasto Wreath Ingredients & Tested Substitutions
- Prosciutto. Choose thinly sliced, high-quality Italian prosciutto for the best flavor.
- Artichoke Hearts. Use jarred or packages and drain well. Marinated versions add great flavor.
- Roasted Red Peppers. Roasted red pepper adds color and sweetness; can swap with green bell peppers for a red-green holiday look and a little crunch.
- Cherry or Grape Tomatoes. Halved for easier skewering and to fit snugly in the wreath shape.
- Mini Mozzarella Balls. Also called Ciliegine or mozzarella pearls. Try parmesan or another hard cheese if you prefer less moisture.
- Provolone Cheese. Cut into bite-sized cubes; you can mix in aged cheddar or Asiago for variety.
- Green & Black Olives. A mixture of olives keeps it interesting; add kalamata olives for briny depth.
- Fresh Basil. For bright color and a hit of freshness.
- Fresh Rosemary Sprigs. Used to garnish and create the authentic wreath look.
- Tomato Basil Sauce. Serve the sauce in a small bowl in the center of the wreath as a dipping sauce.
- Olive Oil & Balsamic Glaze (optional). Brush on with a basting brush for shine and flavor. I love this garlic infused olive oil for a little extra depth of flavor.
Holiday Antipasto Wreath Step by Step Instructions
1. Prep Ingredients. Arrange each ingredient in separate bowls for easy access.
2. Assemble Skewers. Thread ingredients onto 4-inch skewers, alternating colors and textures. Start with a larger piece like an olive or tomato to anchor the skewer.
3. Form the Wreath. On a large plate or wooden board, layer the skewers in a circle, overlapping slightly to mimic the shape of a wreath. Build 2 to 3 layers for fullness.
4. Add Fresh Herbs. Tuck sprigs of rosemary throughout the wreath for that classic evergreen look.
5. Add Dipping Sauce. Place a small bowl of Tomato Basil Sauce in the center of the wreath for dipping.
6. Optional Finish. Drizzle lightly with olive oil or balsamic vinegar and sprinkle with Italian seasoning for extra flavor.
Expert Tips & Tricks
- Make ahead. Assemble skewers up to 1 day in advance; cover with plastic wrap and store in the refrigerator.
- Presentation. For a more rustic look, serve on a round wooden board or cheese board.
- Protein boost. Add salami slices, grilled chicken bites, or marinated tofu cubes.
- Flavor twist. Swap balsamic glaze for a drizzle of pesto or herb-infused olive oil.
Storage Tips
Wrap the finished antipasto Christmas wreath in plastic wrap and refrigerate for up to 24 hours before serving. Add fresh basil and rosemary sprigs just before your next gathering to keep it vibrant. Keep leftovers in an airtight container in the fridge for up to 2 days. The fresh ingredients will stay crisp and flavorful if stored separately from the herbs.
If you liked this recipe you might also enjoy these holiday favorites
12 Gluten Free Christmas Cookies
Sparkling Pear & Ginger Mocktail or Cocktail
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Christmas Antipasto Wreath Easy Holiday Appetizer
Equipment
- 4 inch skewers for assembly
Ingredients
- 8 ounces prosciutto
- ¼ cup jarred artichoke hearts drained & quartered
- 2 ounces roasted red peppers cut into ½ inch pieces
- 1 cup cherry or grape tomatoes cut in half
- 4 ounces mini fresh mozzarella balls also known as Ciliegine
- 4 ounces provolone cheese cut into small bite sized pieces
- ½ cup pitted green olives
- ½ cup pitted black olives
- 1 cup fresh basil leaves
- Fresh rosemary for garnish
- ½ cup tomato basil sauce for dipping
Instructions
- Prep Ingredients. Arrange each ingredient in separate bowls for easy access.
- Assemble Skewers. Thread ingredients onto 4-inch skewers, alternating colors and textures. Start with a larger piece like an olive or tomato to anchor the skewer.
- Form the Wreath. On a large plate or wooden board, layer the skewers in a circle, overlapping slightly to mimic the shape of a wreath. Build 2 to 3 layers for fullness.
- Add Fresh Herbs. Tuck sprigs of rosemary throughout the wreath for that classic evergreen look.
- Add Dipping Sauce. Place a small bowl of Tomato Basil Sauce in the center of the wreath for dipping.
- Optional Finish. Drizzle lightly with olive oil or balsamic vinegar and sprinkle with Italian seasoning for extra flavor.
Notes
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