This edible festive wreath is a great way to present antipasto with drinks. Briny olives mingle with smoky piquillo peppers, while mozzarella adds a creamy counterpoint to the cured meats folded into neat rosettes. Easy to assemble yet quietly showstopping, it’s a celebration of colour, texture and generous, Mediterranean-style snacking.
El Navarrico piquillo peppers
Sliced chorizo, Serrano ham and prosciutto, folded into rosettes
Clevedon Buffalo Co. cherry mozzarella
Losada Carmona mixed olives
Losada Manzanilla and Gordal olives
Cherry tomatoes
Darlington’s balsamic onions
El Navarrico guindillas
Sprigs of rosemary, sage, oregano, basil
We have found the best way to create your wreath is to form a circular base of edible soft lettuce leaves. Using this as your platform, start adding all your antipasto elements having threaded them on to skewers in advance, and gathering fine slices of salami, Serrano ham and prosciutto into rosettes.
Work in a circular layering technique for even distribution of your ingredients and for the best visual effect, adding your sprigs of fresh herbs last.
Serve with Sabato crostini, Ines Rosales rosemary & thyme tortas or Cherchi Sardinian parchment crackers – charcoal or onion, Verduijn’s black pepper or rosemary crackers, mustard or Parmesan wafers.
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