This is always one of my favorite times of year, and as a staunch ‘delicious but not filling‘ appetizer supporter, I considered this the perfect opportunity to combine two of the holiday season’s best features: charcuterie and Christmas.
There’s something about a wreath that just screams Christmas, and what better way to add a little festive cheer to your holiday table than with this Holiday Charcuterie Wreath. It’s a great centrepiece for the holiday table, and it’s vegetarian/vegan friendly (and delicious) to boot. Kids can even make their own!
Simple, impressive and festive. Who’s making this?
Watch Me Make My Holiday Charcuterie Wreath
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How To Make My Holiday Charcuterie Wreath
Step 1. Drain the olives, cornichons, and peppadew peppers if using and pat dry. This will ensure the skewers stay fresh.
Step 2. Take a toothpick skewer and begin to add your ingredients, starting with the olives, then meat, cornichons, cheese, and peppers or tomatoes. I use half a slice of cheese for each skewer and a whole slice of meat, folding it over on itself before sliding on for decoration. Do this for all 16 skewers or as many as you have on hand.
Step 3. Arrange the skewers onto a large round plate, lining them up in a round wreath shape.
Step 4. Add a sprig or two of rosemary in between each one.
Step 5. Serve, or refrigerate for a few hours until ready to serve, bringing it to room temperature before you do.
Step 6. Enjoy!
What Else Can I Use?
- Use any olives you like – I use kalamata and green olives (I like Castlevetrano)
- Use any cheese you like, cubed cheese and mozzarella balls can be threaded right onto the toothpicks
- Jarred artichoke hearts, marinated mushrooms, and roasted red peppers are a nice addition
- Use pepperoni, proscuitto, or another cured meat – I suggest Boar’s Head, found at most grocery store delis
- I use cornichons here, but you can also cut pieces of larger pickles if that’s what you have
- Leave the meat off and double up on veggies and cheese for a vegetarian wreath
This Holiday Charcuterie Wreath is special because:
It’s easy, impressive and festive!
It can be customised to your hearts content to satisfy yourself, your family or your holiday guests!
Appetizers that are merry and bright:
Feta Stuffed Marinated Olives (Gluten-Free, Vegetarian)
Cranberry Red Pepper Jelly (Gluten-Free, Vegan)
Pear and Proscuitto Crostini with Whipped Goat Cheese
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Holiday Charcuterie Wreath
Ingredients
- Large bamboo toothpicks
- 16 Large pitted olives green, black, or mix of both
- 1/2 pound Cured meat such as salami or pepperoni, sliced thin 16 cornichons
- 1/2 pound Provolone cheese sliced thin
- 16 Peppadew peppers cherry tomatoes, or mix of both
- Mini Bocconcini cheese
- 2 cups of fresh rosemary sprigs for decorating
Instructions
- Drain the olives, cornichons, and peppadew peppers if using and pat dry. This will ensure the skewers stay fresh for hours at room temperature.
- Take a toothpick skewer and begin to add your ingredients, starting with the olives, then meat, cornichons, cheese, and peppers or tomatoes. I use half a slice of cheese for each skewer and a whole slice of meat, folding it over on itself before sliding on for decoration. Do this for all 16 skewers or as many as you have on hand.
- Arrange the skewers onto a large round plate, lining them up in a round wreath shape. Add a sprig or two of rosemary in between each one.
- Serve, or refrigerate for a few hours until ready to serve, bringing it to room temperature before you do.
If you make my Holiday Charcuterie Wreath, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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