Antipasto Wreath
This beautiful antipasto wreath caught my eye with the upcoming holidays. I love the array of colors and the mix of relish goodies. With covid, I thought the toothpick skewers might also be a simpler way for ‘finger foods’. I enjoy this because I like the variety of relishes mixed in with it. For this wreath I used: (mix it up how you wish with your favorites)
pepperocinis
black olives
fresh mozzarella (cut in to bite sized chunks)
grape tomatoes
mini dill pickles
fresh basil leaves
rosemary sprigs
salami
artichoke hearts
radishes; sliced
I drained and rinsed the canned relishes. Then I laid everything out by section and began adding onto the toothpicks. Not every one has to be the same. Some like salami and cheese while some others may not. Arrange assembled toothpicks in a circular wreath pattern. Add in a few rosemary springs to give it the leafy wreath look. If desired, sprinkle with balsamic reduction or Italian dressing.
To Annie and Molly,
Annie, your cranberry sauce graced our Thanksgiving meal and is it tasty and soooo simple!
Not being familiar with the lemon and orange powder, I used freshly squeezed clementine and lemon juices.
Adding just a tsp. of honey softened the flavor. Now the sauce is perfect in my turkey sandwich!
Molly, the antipasto wreath is so fresh, appealing, and sounds/looks simple to “design!”
These ingredients are frequently stocked and become an impressive spontaneous appetizer.
Thanks to both of you for these holiday cheer recipes!
Love,
Mom, Cath
Thank you, Mom! I always appreciate your devotion to reading our posts and trying out the recipes
Cath,
I’m a little late to reply to this comment, but I’m so glad that you’re cranberry sauce turned out lovely. Merry Christmas!