Create a stunning holiday antipasto wreath made from mini skewers piled with marinated artichokes, prosciutto, cherry tomatoes, fresh basil, olives, and bite-size mozzarella. It’s an eye-catching, flavorful appetizer that’s perfect for Christmas Eve, Christmas Day, New Year’s Eve, or any festive gathering.
This antipasto wreath is colorful, simple to assemble, and versatile. Most ingredients are ready to use from jars or the deli counter, and all you need are short bamboo skewers to build dozens of bite-sized combinations. Arrange them in a circular pattern on a platter or board, garnish with rosemary and basil, and offer olive oil, balsamic, and sliced bread alongside for a complete starter.
What Is Antipasto?
Antipasto is the traditional Italian starter course, similar in spirit to a charcuterie board. It combines cured meats, pickled or brined vegetables, cheeses, and olives to create a variety of textures and flavors served before the main meal. The name literally means “before the pasta,” and an antipasto wreath adapts that concept into a festive, shareable presentation.
Ingredients
- Skewers: 40–50 four-inch bamboo or wooden skewers.
- Salami: Thin slices folded to fit attractively on the skewer.
- Prosciutto: Thinly sliced and folded for easy threading.
- Mozzarella: Small fresh mozzarella balls (ciliegine) for creamy bites.
- Cherry or grape tomatoes: Firm varieties so they hold shape on skewers.
- Pepperoncini: Halved with stems removed for a tangy bite.
- Sweet cherry peppers: Drained, stems and seeds removed.
- Marinated artichokes: Use jarred marinated artichokes, cut to bite-sized pieces if needed.
- Olives: Pitted Castelvetrano or other green olives for a buttery note; add pitted black olives for contrast.
- Fresh basil: Whole leaves to tuck into skewers for aroma and color.
How to Make a Holiday Antipasto Wreath
Assembling the wreath is quick and forgiving. Vary the order of ingredients on each skewer for visual interest and to give guests options for vegetarian or dairy-free bites.
- Prep ingredients: Drain jarred items, pat fresh ingredients dry, and cut larger items into bite-sized pieces.
- Thread skewers: Thread four to five different items on each skewer, rotating combinations so each one is unique.
- Form the wreath: On a large platter or board, place the skewers in a circle with the pointed ends inward or outward depending on your presentation. Layer skewers as needed until you have a full wreath.
- Garnish: Tuck small rosemary sprigs and extra basil leaves into the wreath for fragrance and a festive look.
- Serve: Offer optional sides of olive oil, balsamic vinegar, and sliced bread so guests can enjoy the antipasto with dipping and spreading options.
Recipe Tips and Variations
- Meat swaps: Substitute or add mortadella, coppa, soppressata, or other cured Italian meats to vary flavor.
- Cheese swaps: If you can’t find ciliegine mozzarella, use small bocconcini or cut larger balls into bite-size pieces.
- Olive choices: Castelvetrano olives are mild and buttery; use any pitted green or black olives you prefer.
- Keep basil fresh: Store basil stems in a small jar of water at room temperature until assembly.
- Extra ingredients: Leftover items can be served in small bowls beside the wreath with toothpicks for easy refills.
Serving Ideas
The antipasto wreath works well as a standalone starter or paired with other small plates. Offer warm bread, crostini, or crisp chips, and complement the platter with spreads or hot appetizers for a fuller holiday spread.
Storing Leftovers
- Skewers can be refrigerated for a day, but ingredients often stay fresher if stored separately in airtight containers.
- Turn leftovers into a salad: remove items from skewers, toss with fresh greens, and dress with Italian vinaigrette for an easy next-day meal.
More Elegant Appetizers
- Garlic Butter Baked Shrimp
- Caprese Stuffed Avocados
- Parmesan Panko Asparagus Fries
- Homemade Bagel Chips
Holiday Antipasto Wreath
Ingredients
For the Skewers
- 6 ounces salami
- 2 ounces prosciutto
- 16 ounces small fresh mozzarella balls
- 2 cups grape or cherry tomatoes
- 1 jar (16 ounces) pepperoncini, halved, stems removed
- 1 jar (16 ounces) sweet cherry peppers, stems and seeds removed
- 7 ounces marinated artichokes, cut into bite-sized pieces
- 6 ounces Castelvetrano olives, pitted
- 6 ounces black olives, pitted
- ⅔ ounce fresh basil leaves
For Garnish and Serving
- Fresh rosemary sprigs, for garnish (optional)
- Olive oil and balsamic vinegar, for serving (optional)
- Sliced bread, for serving (optional)
Instructions
- Prepare all skewer ingredients: drain jarred items, pat fresh items dry, and cut larger pieces to bite size.
- Thread 4–5 different ingredients onto each skewer, varying combinations for variety.
- Arrange skewers in a circular wreath shape on a large platter or board, layering until the wreath looks full.
- Cut small rosemary sprigs and tuck them into the wreath for decoration.
- Serve with optional sides of olive oil, balsamic vinegar, and sliced bread.
Equipment
- 4-inch wooden skewers (40–50 count)
Notes
- Nutrition values are approximate and will vary based on ingredient brands and amounts.
Nutrition
Carbohydrates: 6 g |
Protein: 9 g |
Fat: 16 g
Nutritional info is an estimate. Values may vary based on ingredients and preparation.