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Christmas Antipasto Wreath

Christmas antipasto wreath is an easy no-cook appetizer arranged in colorful clusters over fresh rosemary. Serve it on a 16-inch round platter for a festive centerpiece of salami, mozzarella, tomatoes, olives, and marinated vegetables.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz fresh rosemary sprigs
  • 8 oz Genoa salami sliced, folded into quarters
  • 1 package (8 oz) mozzarella pearls drained
  • 1 pint grape tomatoes rinsed and dried
  • 1 jar (12 oz) marinated artichoke hearts drained and halved if large
  • 1 cup mixed olives pitted, drained
  • 1 cup roasted red pepper strips drained and patted dry
  • 1 cup pepperoncini sliced, drained

Equipment

  • 1 16-inch round serving platter

Method
 

  1. Arrange the rosemary sprigs in a ring on a 16-inch round serving platter, leaving an opening in the center.
  2. Arrange the salami, mozzarella, tomatoes, artichoke hearts, olives, roasted red peppers, and pepperoncini in alternating clusters over the rosemary to form a wreath.
  3. Serve immediately, or cover and refrigerate for up to 4 hours.
  4. Discard any wreath left at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F.

Notes

For the neatest wreath, arrange the ingredients in alternating clusters and keep the platter chilled until serving. Refrigerate covered for up to 1 day, though it is best assembled no more than 4 hours ahead; freezing is not recommended. For a dairy-free variation, omit the mozzarella pearls.