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Cold appetizers

Charcuter-Wreath Board
Ingredients
Turn your holiday charcuterie board into a festive wreath with fresh rosemary for the base and salami roses, cheese, olives and fruit for the decorations.
2 bunches fresh rosemary (about 30 sprigs), divided
3/4 lb. sliced salami
1 (8-oz.) package Taste of Inspirations Brie Round
1(4.4-oz.) package pomegranate seeds
1 (8-oz.) package smoked gouda cheese, cut into cubes
1 (8-oz.) package Manchego cheese, cut into wedges
1 (4-oz.) package herb and garlic goat cheese, cut into 3/4" rounds
1 cup mixed pitted olives, drained
3/4 lb. red seedless grapes, cut into small bunches
1 (6-oz.) container blackberries
1 (6-oz.) container raspberries
Crackers and sliced baguette, to serve
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Charcuter-Wreath Board

Charcuter-Wreath Board

Charcuter-Wreath Board
  • Servings:Serves 8 to 10
  • Prep Time:20 minutes
  • Cook Time:0 minutes
directions
On a 20" round platter, arrange half of rosemary sprigs around the border to form the outside of the wreath.
Fold 1 salami slice over the rim of a stemless wineglass. Place another slice of salami so it slightly overlaps the first slice, then press down to stick slices together. Repeat until a full circle is completed around the rim. Continue folding salami slices over rim, arranging each layer deeper into the center, until no more slices can fit. Invert glass onto platter and carefully pull glass up so salami rose is left on platter. Repeat with remaining salami to make 2 more roses, arranging on platter.
Using a star cookie cutter, cut out the center of Brie. Place Brie round on the platter and fill center with some of the pomegranate seeds. Place the Brie star on another part of the platter, then add remaining pomegranate seeds around it.
Arrange gouda, Manchego and goat cheese around the platter, then fill in the spaces with olives, grapes, blackberries and raspberries. Decorate with remaining rosemary sprigs in the center to resemble wreath shape. Serve with crackers and sliced baguette.
Source: Hannaford fresh Magazine, December 2024
 
 
 
 
 
 
 
 
 
 
 
 
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