- Mozzarella Pearls
- Green Olives
- Black Olives
- Marinated Artichoke Hearts
- Mini Pickles
- Roasted Red Peppers
- Cherry Tomatoes
- Micro Greens
- Large Toothpicks
- Gather your antipasto ingredients. Prep any that require chopping, slicing or cubing.
- Skewer ingredients onto large toothpicks. Arrange in a wreath shape on a large round platter or serving board. Tuck rosemary sprigs evenly around wreath. Sprinkle with micogreens.
- Transfer to refrigerator until ready to serve.
For my wreath I used: Salami, Mozzarella, Fontina, Dill Havarti, Green Olives, Black Olives, Marinated Artichokes, Roasted Red Peppers, Mini Pickles, Tomatoes, Rosemary Sprigs and Micro Greens.
I stick with white cheese as well as using green and red ingredients. The white, green and red makes for the prettiest antipasto wreath.