Antipasto Christmas Wreath

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

This Antipasto Christmas Wreath makes a beautiful and easy holiday appetizer. Made with antipasto favorites like salami, cheese, olives, tomatoes, artichoke hearts, and at takes minutes to put together!

PIN this holiday Antipasto Wreath to try later!

antipasto wreath

What better way to celebrate your next holiday party with this festive Christmas Wreath appetizer that’s loaded with all of our favorite antipasto ingredients!? Just like a charcuterie board except it’s in a wreath shape. This delicious, easy and super cute appetizer is perfect to bring to holiday parties and add to your Christmas dinner menu.

Antipasto is traditionally served before the first course of an Italian meal so this makes the best savory appetizer! We love serving this with crusty bread (crostini), fresh veggies, various cheeses, a balsamic glaze, olive oil, and a variety of crackers.

If you love antipasto this Antipasto Salad, Antipasto Skewers , and Cheese Board that takes 10 minutes to make and can be made any time of year.

key ingredients

• Salami: Sliced hard salami is what I use. Use your favorite brand or type of salami. Pepper salami makes another great option.
• Mini mozzarella balls: I love using fresh mozzarella balls because they fit perfectly on the toothpick or skewer. You can also use marinated mozzarella cheeseballs or mozzarella pearls.
• Cherry tomatoes: Adds a bright red color. Any type of grape tomatoes or cherry tomatoes will work as long as it will fit well on the toothpick or skewer.
• Olives: I used pitted whole black olives and green olives for color.
• Artichoke hearts: Use regular quartered artichoke hearts or marinated artichoke hearts.
• Fresh sprigs of rosemary: This really brings the whole wreath look together. You can use any of your favorite fresh herbs to add the green element.
• Toothpicks or small wooden skewers: It makes the wreath easier to assemble and eat. You can find these at most grocery and general stores.

how to make an antipasto wreath

Prep wreath ingredients: Line up all of your ingredients so you’re ready to assemble. I like to have each item on a plate or bowl.

Assemble skewers: Thread 4 different ingredients onto each tooth pick. I like to have a fresh mozzarella ball and salami on each toothpick and then rotate with the cherry tomatoes, olives and artichoke hearts. You can do this in no particular order.

Make wreath and enjoy: Place the toothpicks on a large serving platter or round plate, layering 2-3 times to make a shape of a wreath. Tuck 4-5 fresh rosemary sprigs into the wreath to look festive and serve. Enjoy! Serve with croistini, fresh bread slices, crackers, and/or any of your favorite charcuterie sides.

make ahead

If you do decide to make this in advance to save time, make sure to tightly wrap the wreath plate in plastic wrap leaving little air. If you don’t wrap the wreath tight enough and leave it in the fridge, it can become dry.

tips & variations

• Other additions to add: Fresh basil, marinated mushrooms, pepperonis, peppadew peppers, sweet cherry peppers, kalamata olives, roasted red peppers, and tortellini pasta.
• Cheese alternatives: Cheese cubes such as cheddar cheese, jack cheese, colby jack, havarti, pepper Jack, gruyere, or swiss cheese. Hard cheese like parmesan cheese, manchego, and pecorino romano will also work.
• Other Italian meats: Turkey, ham, prosciutto, pepperoni, roast beef, mortadella, copa, and sopressa could all be used or you can use a combination of any.
• Large or small size: This Antipasto Holiday Wreath as small or large as you wish! Just add more of everything to make it bigger.
• Extra hearty: Make this meat and cheese heavy by adding extra cheese and extra salami slices to the wreath.

leftovers & storage

Store any leftover antipasto in an airtight container or covering the board with plastic wrap in the refrigerator for up to 3 days. I do not recommend freezing antipasto as it will change the consistency completely.

This recipe was last updated September 26, 2024 to include additional photos and information. Originally posted December 16, 2019 By Kathryn Donangelo.