Ingredients
Scale
- 8 ounces fresh mozzarella balls, drained
- 4 ounces manchego or other hard cheese, cubed
- 10 ounces cherry tomatoes, rinsed
- 1 (14 oz) can artichoke hearts, drained and quartered
- 1 (6 oz) jar marinated mushrooms, drained
- 1/2 cup pitted black olives
- 1/2 cup pitted green olives
- 1/2 cup pepperoncini, drained
- 1/2 cup pepperoni slices
- 1/2 cup salami slices
- 1/2 cup prosciutto slices
- 1/2 cup roasted red peppers, sliced
- 1/2 cup marinated sun-dried tomatoes
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian dressing or olive oil for drizzling
Instructions
- Arrange a large serving platter or board. Place a small round bowl or cake pan in the center to create the wreath shape.
- Start by placing the cheeses (mozzarella balls, manchego, Parmesan) around the center bowl, alternating types for visual appeal.
- Add the meats (pepperoni, salami, prosciutto) next, tucking them in between the cheeses.
- Fill in the gaps with cherry tomatoes, artichoke hearts, mushrooms, olives, pepperoncini, roasted red peppers, and sun-dried tomatoes.
- Tuck fresh basil leaves throughout the wreath for color and freshness.
- Drizzle lightly with Italian dressing or olive oil.
- Carefully remove the center bowl to reveal the wreath shape. Serve with toothpicks or small forks for easy serving.
Notes
This wreath can be assembled up to 2 hours ahead and kept chilled until serving. For a vegetarian version, simply omit the meats. Customize with your favorite antipasto ingredients.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Appetizer
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 780
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 18
- Cholesterol: 55