Antipasto Wreath with Salami and Olives Recipe

If you’re looking for a festive, eye-catching appetizer that’s bursting with flavor and easy to assemble, you’ve come to the right place—I absolutely love this Antipasto Wreath with Salami and Olives Recipe. It’s such a crowd-pleaser and perfect for any occasion where you want to wow your guests without spending hours in the kitchen. Trust me, once you try this, you’ll be hooked on how effortlessly stylish and delicious it turns out!

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Ingredients You’ll Need

The beauty of this Antipasto Wreath with Salami and Olives Recipe lies in picking vibrant, fresh ingredients that complement each other on the skewer. Knowing a bit about each helps you shop smarter and assemble with confidence.

• Mozzarella balls: I prefer small, fresh mozzarella pearls for perfect bite-sized cheesiness.
• Basil leaves: Fresh basil adds a fragrant herbal lift to every skewer.
• Cherry tomatoes: Ripe and juicy, they bring a pop of color and sweetness.
• Spicy Genoa salami: Adds that bold, peppery kick I can’t get enough of.
• Prosciutto salami: Its silky texture balances the spicy notes beautifully.
• Artichoke hearts: Tender with a slight tang, perfect for variety.
• Green olives (Castelvetrano): If you want a buttery and mild olive, these are my go-tos.
• Kalamata olives: Their briny, rich flavor contrasts nicely on the platter.
• Pepperoncini: Slightly spicy and tangy, they add a fun zing.
• Rosemary sprigs: For that aromatic touch and visual charm nestled between the skewers.

Variations

I love experimenting with this antipasto wreath because it’s so versatile. You’ll find that tweaking a few ingredients can make it suited for any occasion or taste preference—so feel free to make it your own.

• Add cheese variety: Once, I added cubed parmesan and it instantly upped the cheesiness and texture contrast, which my family went crazy for.
• Swap meats: Using soppressata or pancetta instead of the standard salamis gives it a new depth of flavor I discovered on a foodie weekend trip.
• Include marinated veggies: I sometimes throw in marinated mushrooms or stuffed peppers for an extra layer of tangy goodness.
• Make it vegetarian: Simply skip the meats and load up on olives, cheeses, and sun-dried tomatoes—delicious and colorful!

How to Make Antipasto Wreath with Salami and Olives Recipe

Step 1: Gather and Prep Your Ingredients

Start by rinsing and drying your basil leaves and cherry tomatoes. Arrange your cheese and cured meats ready for skewering; I find folding the salami slices in half makes them easier to pierce and prettier on the skewer. This little prep saves you scrambling later and keeps the process fun and relaxed.

Step 2: Assemble Each Skewer with Flavor in Mind

This is where the magic happens! Thread one mozzarella pearl, a basil leaf, one type of olive (Castelvetrano or Kalamata), a cherry tomato or artichoke heart, and a folded piece of salami or prosciutto on each skewer. I try to keep a balance of colors and textures across all skewers so that every bite has a little zing, creaminess, and savoriness. Mixing the order and ingredients creates lovely variety for your guests to choose from.

Step 3: Arrange the Skewers in a Beautiful Wreath Shape

Lay your skewers around a large circular serving platter or wooden board, overlapping and layering gently to create a festive wreath shape. Tuck fresh rosemary sprigs here and there to add color and a fresh pine aroma that smells like a celebration. I’ve found it’s easiest to start with an outer circle and then fill in towards the center. It’s such a fun step—kind of like edible art!

How to Serve Antipasto Wreath with Salami and Olives Recipe

Garnishes

I love garnishing with extra rosemary sprigs for aroma and a sprinkle of cracked black pepper. Sometimes, I add a drizzle of good extra virgin olive oil over the wreath right before serving to give everything a glossy, appetizing sheen.

Side Dishes

This antipasto wreath pairs beautifully with crusty bread or crostini for spreading any juicy bits. For drinks, a crisp white wine or sparkling water with lemon really complements those salty, rich flavors in the meats and olives.

Creative Ways to Present

For Christmas or other holidays, I sometimes add small edible flowers or colorful mini peppers to the wreath for extra pop. You could also create smaller wreaths on individual plates for a charming appetizer presentation at dinner parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and good luck with that!), I recommend storing the skewers separately in an airtight container in the fridge—especially if tomatoes or basil leaves touched them, to keep everything fresh and vibrant.

Freezing

I usually don’t freeze antipasto wreath skewers because the fresh ingredients don’t freeze well, especially the mozzarella and basil, which lose texture when thawed.

Reheating

This antipasto wreath is best enjoyed cold or at room temperature, so reheating isn’t really needed. If you want to warm any meats separately, do so briefly in a pan—but keep the rest fresh to maintain textures.

FAQs

Final Thoughts

This Antipasto Wreath with Salami and Olives Recipe holds a special place in my heart because it’s both effortless and impressive—exactly what you want when you want to enjoy your guests, not fuss over the food. It’s packed with flavor, looks stunning on the table, and sparks conversation. I can’t recommend enough that you try putting this together for your next gathering—you’ll be the host everyone raves about! Happy skewering!

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