Antipasto Skewers Wreath

An easy appetizer-- antipasto skewers laid out in a beautiful way, because we eat with our eyes first! Made with Reese Delicate Baby Artichoke Hearts. 

Prep Time: 
20 minutes
30 skewers

30 wood skewers (3-4″ long skewers)
30 baby mozzarella balls
30 basil leaves
10–15 cherry tomatoes
30 slices peppered salami (or regular salami)
10 whole Delicate Baby Artichoke Hearts, drained
20 large green olives, pitted
30 large black olive or large kalamata olives
10 cherry peppers, halved
fresh rosemary sprigs for garnish

1. Line up all your ingredients so you’re ready to assemble antipasto skewers. To each skewer add mozzarella ball, basil leaf and salami. Mix match the rest of the ingredients as you please!
2. Get a round serving platter and place assembled skewers in the shape of a wreath. Depending on the size of your platter you may need to do a double layer of skewers. Then, stick pieces of fresh rosemary in random places underneath the skewers for a decorative touch.
3. Store in refrigerator until ready to serve. (can be made one day ahead of time)