This Christmas my wife made this incredible antipasto Christmas wreath for our family lunch. The idea is so simple, yet so effective that I really think this is my preferred way of eating antipasto now.

The entire wreath is compiled from individual 16cm skewers, which look like….

INGREDIENTS:

There is no strict list, but all of what we got was at Woolies;

• 16cm skewers.

• Salami (I like the Garlic & Fennel one)

• Hot Salami (Sopressa)

• Prosciutto / Jarmon

• Baby Bocconcini

• Little peppers stuffed with feta

• Pitted Green olives

• Pitted Black olives

• Marinated Artichokes

• Cherry Tomatoes (halved)

• Basil leaves

• Cocktail onions

• Fresh Rosemary Sprigs (Optional / Garnish).

It’s really up to you what you think would be tasty, but what I noted was that having a mix of items - salty, tart, fresh, different meats

METHOD (constructing skewers):

• This is fairly obvious, but you set up all your ingredients and start shoving them onto skewers.

• We found that it’s good to place stronger/firmer items at the base and top of the skewer to ensure it all stays constructed (note: it’s usually a green olive or a cherry tomato).

• You can mix up the combos, we tended to have two meats on eat skewer. Note, this can be made vegetarian/vegan friendly by just selecting appropriate ingredients.

METHOD (constructing the wreath);

• On a large white square or round platter, carefully place individual skewers in a circle (wreath) shape.

• We started with a hexagon, and then kept overlapping

• Garnish with fresh rosemary sprigs

Bonus: You can use these skewers for a great picnic!

We had leftover components after Christmas and brought along the skewers to a picnic.