Holiday Charcuterie Wreath
All  Appetizers

Prep Time: 20 minutes

Cook Time: 30 minutes

 

This festive antipasto wreath is a showstopping centerpiece for any holiday gathering. Fresh herbs, vibrant vegetables, savory meats, and creamy cheeses come together to create an edible wreath that’s as beautiful as it is delicious. Served with a sweet and tangy apricot mostarda in the center, it’s the perfect balance of elegance and flavor — sure to impress your guests before the first bite.

Serves 6
Ingredients
  • 2 cups arugula
  • 1 bunch rosemary
  • 1 pint cherry tomatoes
  • 1 quart baby mozzarella (ciligene)
  • 1/4 pound prosciutto (Thinly sliced)
  • 1/4 pound hot soppressatta (Thinly sliced)
  • 1 bunch basil
  • 1 quart green pitted olives
  • 1 pint marinated artichokes
  • 1/2 pound marcona almonds
  • 1 jar of cherry peppers
  • fresh figs (Halved)
  • red and green grapes
  • pesto (for garnish)
  • sssortment of favorite cheeses
  • assortment of crackers
  • honey (for garnish)
  • skewers
  • Mostarda
  • 8 ounces dried apricots (finely chopped)
  • 1 shallot (Finely chopped)
  • 1/2 cup Champagne vinegar
  • 1/4 cup water
  • 2 tablespoons light brown sugar
  • 2 sprigs fresh thyme
  • salt and freshly ground black pepper (to taste)
  • 4 cups arugula
  • 2 bunches rosemary
  • 2 pints cherry tomatoes
  • 2 quarts baby mozzarella (ciligene)
  • 1/2 pound prosciutto (Thinly sliced)
  • 1/2 pound hot soppressatta (Thinly sliced)
  • 2 bunches basil
  • 2 quarts green pitted olives
  • 2 pints marinated artichokes
  • 1 pound marcona almonds
  • 2 jar of cherry peppers
  • fresh figs (Halved)
  • red and green grapes
  • pesto (for garnish)
  • sssortment of favorite cheeses
  • assortment of crackers
  • honey (for garnish)
  • skewers
  • Mostarda
  • 16 ounces dried apricots (finely chopped)
  • 2 shallot (Finely chopped)
  • 1 cup Champagne vinegar
  • 1/2 cup water
  • 4 tablespoons light brown sugar
  • 4 sprigs fresh thyme
  • salt and freshly ground black pepper (to taste)
  • 10 cups arugula
  • 5 bunches rosemary
  • 5 pints cherry tomatoes
  • 5 quarts baby mozzarella (ciligene)
  • 1 1/4 pounds prosciutto (Thinly sliced)
  • 1 1/4 pounds hot soppressatta (Thinly sliced)
  • 5 bunches basil
  • 5 quarts green pitted olives
  • 5 pints marinated artichokes
  • 2 1/2 pounds marcona almonds
  • 5 jar of cherry peppers
  • fresh figs (Halved)
  • red and green grapes
  • pesto (for garnish)
  • sssortment of favorite cheeses
  • assortment of crackers
  • honey (for garnish)
  • skewers
  • Mostarda
  • 40 ounces dried apricots (finely chopped)
  • 5 shallot (Finely chopped)
  • 2 1/2 cups Champagne vinegar
  • 1 1/4 cups water
  • 10 tablespoons light brown sugar
  • 10 sprigs fresh thyme
  • salt and freshly ground black pepper (to taste)
  • 20 cups arugula
  • 10 bunches rosemary
  • 10 pints cherry tomatoes
  • 10 quarts baby mozzarella (ciligene)
  • 2 1/2 pounds prosciutto (Thinly sliced)
  • 2 1/2 pounds hot soppressatta (Thinly sliced)
  • 10 bunches basil
  • 10 quarts green pitted olives
  • 10 pints marinated artichokes
  • 5 pounds marcona almonds
  • 10 jar of cherry peppers
  • fresh figs (Halved)
  • red and green grapes
  • pesto (for garnish)
  • sssortment of favorite cheeses
  • assortment of crackers
  • honey (for garnish)
  • skewers
  • Mostarda
  • 80 ounces dried apricots (finely chopped)
  • 10 shallot (Finely chopped)
  • 5 cups Champagne vinegar
  • 2 1/2 cups water
  • 20 tablespoons light brown sugar
  • 20 sprigs fresh thyme
  • salt and freshly ground black pepper (to taste)
Get Recipe Ingredients
Directions
  1. On a round serving tray, arrange the arugula in a large circular shape to form the base of the wreath.
  2. Place rosemary stems around the outer edge of the arugula to create a border.
  3. Thread mozzarella, cherry tomatoes, salami, and/or prosciutto onto 4-inch skewers. Continue making skewers until you have about 10, enough to decorate the wreath.
  4. Arrange the skewers evenly around the arugula and rosemary wreath. Scatter the remaining ingredients over the wreath to “decorate.”
  5. In a medium saucepot, combine the apricots, shallot, vinegar, water, sugar, mustard, and thyme sprigs. Cook over medium heat for about 10 minutes, until all liquid is absorbed.
  6. Remove the saucepot from the heat. Discard the thyme sprigs, adjust seasoning if needed, and place the mostarda in the center of the wreath before serving.
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