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Christmas Antipasto Wreath

Christmas antipasto wreath features tortellini, mozzarella, salami, olives, tomatoes, and artichokes threaded onto appetizer picks. Arrange them over fresh rosemary for a colorful, make-ahead holiday appetizer served chilled.
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Prep Time 20 minutes
Cook Time 3 minutes
chilling 30 minutes
Total Time 53 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

For the skewers
  • 24 cheese tortellini refrigerated, about 6 ounces
  • 24 cherry tomatoes about 1 pint
  • 24 fresh mozzarella balls ciliegine, about 8 ounces, drained
  • 24 Genoa salami thin slices
  • 24 green olives pitted, drained
  • 1 jar (12 oz) marinated artichoke hearts drained and cut into 24 bite-size pieces
For the wreath
  • 6 rosemary fresh sprigs

Equipment

  • 1 14-inch round platter

Method
 

Cook the tortellini
  1. Cook the tortellini in boiling water according to the package directions, usually 2 to 3 minutes, until tender.
  2. Drain the tortellini, rinse under cold water, and pat dry.
Assemble the skewers
  1. Thread each of 24 appetizer picks with one tortellini, tomato, mozzarella ball, folded salami slice, olive, and artichoke piece.
Arrange the wreath
  1. Arrange the rosemary sprigs in a circle on a 14-inch round platter.
  2. Fan the skewers in an overlapping ring just inside the rosemary, with their pointed ends facing the center.
  3. Cover loosely and refrigerate for at least 30 minutes and up to 2 hours before serving.

Notes

Pat the tortellini thoroughly dry so the skewers are easier to assemble. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a vegetarian variation, omit the salami.