Christmas Antipasto Wreath Easy Holiday Appetizer
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.
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
Storage Tips
Make Ahead: 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.
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