Ingredients:

  • 60g Fresh Rosemary sprigs
  • 30g Fresh Sage leaves
  • 8 oz Genoa Salami, thinly sliced
  • 4 oz Prosciutto di Parma
  • 8 oz Fresh Mozzarella Pearls (Ciliegine)
  • 4 oz Sharp White Cheddar, cubed
  • 1 cup Grape Tomatoes
  • 1 cup Pitted Kalamata or Castelvetrano Olives
  • 12 oz Marinated Artichoke Hearts, drained
  • 1/2 cup Peppadew peppers
  • 2 tbsp Balsamic Glaze
  • 1 tsp Red Pepper Flakes
  • 1/2 tsp Dried Oregano

Instructions:

  1. Lay the fresh rosemary sprigs and sage leaves around the outer edge of a 12-14 inch circular platter to create the wreath foundation.
  2. Assemble individual 4-inch skewers by alternating a mozzarella pearl, a folded slice of salami, an olive, and a grape tomato.
  3. Using a small star-shaped cookie cutter, cut star shapes out of the sharp white cheddar slices.
  4. Arrange the prepared skewers in a circular pattern on top of the herb base, pointing the ends slightly inward.
  5. Tuck the drained artichoke hearts, Peppadew peppers, and cheese stars into any visible gaps to add depth.
  6. Sprinkle the dried oregano and red pepper flakes over the wreath. Drizzle with balsamic glaze immediately before serving.