Looking for the perfect easy Christmas appetizer? Make my Antipasto Wreath! You don’t even need to know how to cook to make this five-minute recipe.
All you have to do is combine mini mozzarella balls, cherry tomatoes, and olives with a bit of olive oil and chopped rosemary. Then carefully arrange in a circle. You can stop there or if you’re feeling extra fancy, tuck some rosemary sprigs around the outer and inner edges to really make it look like a wreath.
I made this for dinner with some friends last night and had to share with you ASAP in case you want to make it for Christmas! I also served my Cranberry Lemon Punch, and Christmas Fettuccine with Rosemary Focaccia.
Don’t overdo the olive oil. You really just want a little drizzle so that the chopped rosemary will stick to everything. That way you’re not getting a plain tomato or mozzarella, you’re getting one that tastes a little Christmas-y.
Antipasto Wreath
1 cup mini mozzarella balls
1 cup cherry tomatoes
1 cup black olives
1 cup green olives
1 Tbsp fresh rosemary
Drizzle extra virgin olive oil
Rosemary sprigs
- Combine mozzarella balls, cherry tomatoes, and olives. Drizzle with olive oil and chopped rosemary, then give it a stir.
- Arrange in a circle on a plate, carefully stacking a second layer on top of the first layer.
- Cut rosemary sprigs into 3-4 pieces each, then tuck rosemary pieces in the the olive wreath.
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