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Christmas Eve Charcuterie Wreath

This Christmas Eve charcuterie wreath arranges sharp cheddar, Gouda, salami, prosciutto, grapes, and tomatoes in a festive ring around rosemary. Build it on a round platter for an easy no-cook appetizer with a savory, salty, and sweet mix in every cluster.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mixed olives pitted, drained
  • 1 bunch rosemary fresh (about 6 sprigs)
  • 4 oz sharp cheddar cheese cut into 3/4-inch cubes
  • 4 oz Gouda cut into 3/4-inch cubes
  • 6 oz hard salami sliced
  • 4 oz prosciutto thinly sliced
  • 1 cup red grapes in small clusters
  • 1 cup cherry tomatoes

Equipment

  • 1 3-inch bowl
  • 1 14-inch round platter

Method
 

  1. Rinse the grapes, tomatoes, and rosemary, then dry them thoroughly.
  2. Drain the olives.
  3. Set a 3-inch bowl in the center of a 14-inch round platter and fill it with the olives.
  4. Arrange the rosemary sprigs in a ring around the bowl, with the tips pointing in the same direction.
  5. Arrange the cheddar, Gouda, salami, and prosciutto in alternating clusters around the rosemary, folding the salami in half and the prosciutto into loose ribbons.
  6. Tuck the grapes and tomatoes into the open spaces to complete the wreath.
  7. Serve immediately.
  8. Refrigerate leftovers within 2 hours.

Notes

Dry the grapes, tomatoes, and rosemary thoroughly so the wreath stays neat. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a vegetarian variation, replace the salami and prosciutto with extra cheese and vegetables.