Antipasto Wreath with Mozzarella and Olives Recipe

If you’re looking for a show-stopping starter that’ll wow your guests and keep them nibbling happily all evening, then you’ve got to try my Antipasto Wreath with Mozzarella and Olives Recipe. This isn’t just any antipasto—it’s a festive, colorful wreath brimming with fresh mozzarella, savory olives, delicate meats, and vibrant veggies, all threaded onto bite-sized skewers. I absolutely love how this comes together so quickly but delivers such a hearty, impressive spread. Trust me, once you make it, it’ll be your new go-to appetizer for every party and holiday gathering.

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Ingredients You’ll Need

Let’s talk ingredients because getting these right is key for your antipasto wreath to shine. I like to choose fresh mozzarella pearls for their creamy texture and pair them with the brightness of basil and cherry tomatoes. The combo of spicy Genoa salami and delicate prosciutto brings in that irresistible meaty richness, while olives and pepperoncini add a tangy, briny punch. Artichoke hearts round out the mix with a lovely softness. If you grab quality Italian olives and cured meats, you’ll get the best flavor every time.

• Mozzarella balls: Opt for fresh mozzarella pearls or bocconcini for that creamy texture that melts in your mouth.
• Basil leaves: Fresh is best – they add a lovely herbaceous aroma and a pop of green color.
• Cherry tomatoes: Choose ripe, firm tomatoes for sweetness and vibrant color.
• Spicy Genoa salami: Adds a little heat and depth, but you can adjust based on your spice tolerance.
• Prosciutto salami: Look for thinly sliced prosciutto for a delicate, melt-in-your-mouth texture.
• Artichoke hearts: Canned or jarred work fine; just drain them well so your wreath isn’t watery.
• Green olives (Castelvetrano): These are buttery and mild, perfect for balancing out saltier ingredients.
• Pitted Kalamata olives: Their bold, citrusy flavor adds a nice contrast.
• Pepperoncini: I like to pick a jar size you prefer; they add just the right amount of tang and crunch.
• Rosemary sprigs: For garnish and an aromatic touch that makes the wreath extra festive.

Variations

I totally encourage you to make this recipe your own. The great thing about the Antipasto Wreath with Mozzarella and Olives Recipe is how flexible it is. Over time, I’ve tinkered with different cheeses and meats depending on what’s in my fridge or what my guests prefer. You can easily swap out ingredients or add extra touches for variety.

• Cheese swaps: I’ve tried cubed parmesan or marinated mozzarella, and they work beautifully if you want a bit more texture or tang.
• Vegetable additions: Stuffed peppers, marinated mushrooms, or artichoke hearts can jazz up the flavors and add more color.
• Meat alternatives: Pancetta or soppressata work well if you want to switch up the cured meat lineup.
• Herb variations: Instead of rosemary, fresh oregano or thyme sprigs can bring different aromas to the wreath.

How to Make Antipasto Wreath with Mozzarella and Olives Recipe

Step 1: Gather Your Ingredients and Skewers

Before you start threading, lay out all your ingredients on your kitchen counter. I like to use 4-inch skewers — they’re perfect for these bite-sized pieces. Having everything at arm’s reach makes the process so much smoother, especially if you’re assembling while chatting with guests or prepping last-minute before a party.

Step 2: Thread Your Skewers with a Balanced Bite

Now the fun part—start mixing and matching! Each skewer should have one mozzarella ball, a fresh basil leaf, one olive (either Castelvetrano or Kalamata), a piece of pepperoncini or cherry tomato, and one slice of your chosen cured meat (either Genoa salami or prosciutto). I found that varying the order keeps the presentation interesting, but try to keep each skewer balanced so every bite has a bit of creaminess, freshness, and saltiness.

Step 3: Arrange Your Skewers in a Beautiful Wreath

Once all your skewers are ready, lay them out on a large circular serving platter or a wooden cutting board. Arrange them in a ring, side by side, to form a wreath shape. I like to tuck in rosemary sprigs around the wreath to add that festive piney look and a lovely herbal scent. This arrangement is a total crowd-pleaser because it’s as beautiful as it is delicious!

How to Serve Antipasto Wreath with Mozzarella and Olives Recipe

Garnishes

For garnishes, I like fresh rosemary sprigs tucked in around the wreath—both for the festive green and the lovely fragrance. Sometimes I add a few lemon twists here and there to brighten up the look and add a tiny zest burst. You could also sprinkle a drizzle of good quality extra virgin olive oil over the skewers right before serving—just a light gloss to amp up the flavor.

Side Dishes

I usually serve this antipasto wreath alongside a rustic loaf of crusty bread and a few bowls of mixed nuts or marinated vegetables. It also pairs beautifully with a simple green salad dressed with balsamic vinaigrette, which adds a refreshing balance to the richness of the meats and cheeses.

Creative Ways to Present

One of my favorite presentation twists for special occasions is doubling up the wreaths for a layered tower effect—imagine a two-tiered antipasto wreath centerpiece! I also like to pair the wreath with small ramekins of dipping sauces like garlicky aioli or spicy pepper jelly to give guests fun ways to customize their bites.

Make Ahead and Storage

Storing Leftovers

Since this recipe is best fresh, I recommend storing any leftovers in an airtight container in the fridge as individual skewers. I place a damp paper towel over them to keep the mozzarella from drying out. You’ll want to eat them within 24 hours for the best texture and flavor.

Freezing

Freezing isn’t the best idea here because the fresh mozzarella and basil lose their texture when thawed. If you do want to prep in advance, it’s better to assemble just the meats and olives on skewers and add the fresh ingredients right before serving.

Reheating

This antipasto wreath is meant to be served cold or at room temperature, so no reheating needed! Just pull it out of the fridge 10-15 minutes before serving so the flavors can bloom and the meats soften slightly.

FAQs

Final Thoughts

This Antipasto Wreath with Mozzarella and Olives Recipe has quickly become a staple in my entertaining toolkit because it’s so effortless and delightful. I love how guests gravitate towards it, savoring every skewer while complimenting the bright colors and flavors. If you want an appetizer that’s impressive without being complicated, definitely give this a try—you’ll be amazed at how simple ingredients turn into a festive feast. Can’t wait for you to make it and share your own twists!

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