Charcuterie Wreath


  • Salami
  • Pepperoni
  • Prosciutto
  • Mozzarella Pearls
  • Fontina
  • Havarti
  • Manchego
  • Green Olives
  • Black Olives
  • Marinated Artichoke Hearts
  • Mini Pickles
  • Roasted Red Peppers
  • Peperoncini
  • Cherry Tomatoes
  • Cucumbers
  • Grapes
  • Rosemary
  • Thyme
  • Basil
  • Micro Greens
  • Large Toothpicks


  1. Gather your antipasto ingredients. Prep any that require chopping, slicing or cubing.
  2. 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.
  3. 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.

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