Christmas Wreath Charcuterie Board Recipe
A quick Christmas wreath charcuterie board arranged with beef salami, fresh mozzarella, tomatoes, and rosemary.
Servings: 12 servings
Equipment
Ingredients
- 8 ounces beef salami
- 16 ounces mini mozzarella cheese balls about 24–30
- 1 pint cherry tomatoes about 24–30
- 16 ounces green olives pits removed (about 24–30)
- 12-15 Fresh rosemary sprigs
- Balsamic glaze for serving
Instructions
- Place folded salami, mozzarella balls, grape tomatoes, and green olives on a skewer. Repeat with the remaining skewers and ingredients, switching the order of ingredients on each one for variety.
- Place the skewers on a large circular serving platter or cutting board, overlapping them if needed to fit the size of the board. Tuck the rosemary sprigs underneath the skewers all around the wreath.
- Refrigerate until ready to serve. Drizzle with balsamic glaze right before serving.
Notes
- My Top Tip: Don't add the balsamic glaze until you're ready to serve. If you add it too soon, the antipasto wreath could get soggy.
- Storage: Store your charcuterie wreath in an airtight container or a plastic bag in the fridge. The skewers should keep for at least 3–5 days without the balsamic glaze.
Nutrition
Calories: 184kcal | Carbohydrates: 4g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 754mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 6mg | Calcium: 163mg | Iron: 0.4mg
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