Antipasto Skewers Wreath
Preparation Time: 20 min
Serves 30 skewers
INGREDIENTS
- 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
DESCRIPTION
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.
DIRECTIONS
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)
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)