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Crowd-Pleasing Friendsgiving Charcuterie Wreath: Easy Holiday Appetizer

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This crowd-pleasing Friendsgiving charcuterie wreath is the easiest impressive appetizer you’ll ever make. It comes together in under 30 minutes, requires no special equipment, and always gets rave reviews.

Ingredients

Scale
  • 4–5 large sprigs fresh rosemary, broken into smaller pieces
  • 3–4 sprigs fresh thyme (optional)
  • 6–8 thin slices prosciutto (preferably prosciutto di Parma)
  • 8–10 thin slices genoa salami
  • 12–15 slices pepperoni
  • 8–10 ounce wheel brie cheese (double-cream recommended)
  • 4–6 ounces sharp white cheddar cheese, cut into 1-inch cubes
  • 4 ounces smoked gouda, cut into thin wedges
  • 1/2 cup pitted green olives (castelvetrano recommended)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup dried apricots (soft and plump)
  • 1/2 cup whole roasted salted almonds (Marcona almonds recommended)
  • 1 cup red seedless grapes, washed and dried
  • 2 cups assorted crackers (water crackers, rosemary crackers, buttery rounds)
  • Handful fresh cranberries (for garnish, optional)
  • Edible flowers (pansies or nasturtiums, optional)

Instructions

  1. Prepare your board: Place a large round platter or board (12-14 inches) in your serving area. If using parchment paper, cut to fit and lay flat.
  2. Create the wreath base: Arrange fresh rosemary sprigs in a circular ring around the edge of the board, leaving the center empty. The herb ring should be about 2-3 inches wide. Tuck in a few thyme sprigs for variation.
  3. Place the brie: Position the brie wheel in the center of the board, right in the middle of the herb ring.
  4. Fold the salami: Fold each salami slice in half, then in half again to form a small triangle. Place 8-10 triangles around the herb ring, spacing evenly and overlapping slightly.
  5. Make the prosciutto roses: Lay one prosciutto slice flat. Roll it up tightly from one end like a cigar. Holding the rolled end, gently twist the opposite end to form a rose shape. Place 6-8 roses on the board, spacing between salami triangles.
  6. Arrange the cheese cubes: Scatter cheddar cubes and gouda wedges around the wreath, tucking between meats and herbs. Distribute evenly.
  7. Add the small bowls: Nestle small bowls into the wreath for green olives, kalamata olives, and almonds. Position at equal intervals.
  8. Fill in with grapes and apricots: Scatter grapes and dried apricots in gaps between meats, cheeses, and bowls to fill empty spaces with color.
  9. Add the pepperoni fans: Overlap 3-4 pepperoni slices in a fan pattern and place in remaining empty spots. Repeat until all pepperoni is used.
  10. Garnish and final touches: Sprinkle fresh cranberries around the board. If using edible flowers, tuck them in. Fill any obvious gaps with extra almonds or grapes.
  11. Serve with crackers on the side: Place crackers in a separate bowl or on the side of the board. Do not put directly on the wreath to avoid sogginess.

Notes

Let brie come to room temperature for 30 minutes before serving for best texture. Always buy extra crackers. Prep components the night before for stress-free hosting. For a group of 10-12, double meat and cheese quantities.

Nutrition

Keywords: charcuterie wreath, Friendsgiving appetizer, holiday appetizer, easy appetizer, prosciutto roses, cheese board

Find it online: https://zorbmeal.com/crowd-pleasing-friendsgiving-charcuterie-wreath-easy-holiday-appetizer/