Ingredients:

  • 15 sprigs fresh rosemary
  • 1 bunch fresh thyme
  • 8 oz Prosciutto di Parma, thinly sliced
  • 6 oz Genoa Salami, thinly sliced
  • 8 oz mini mozzarella balls (bocconcini)
  • 6 oz sharp white cheddar, cubed
  • 1 cup grape tomatoes
  • 1 cup pitted Kalamata olives
  • 1/2 cup pomegranate arils
  • 1/2 cup Marcona almonds
  • 1/4 cup honey

Instructions:

  1. Place a small ramekin containing the honey in the center of a 12-15 inch round board or slate.
  2. Lay fresh rosemary and thyme sprigs in a circular pattern around the ramekin, overlapping the woody ends to create a lush, green evergreen base.
  3. Assemble skewers by threading a combination of folded prosciutto ribbons, folded salami, mozzarella balls, cheddar cubes, olives, and grape tomatoes onto 4-inch bamboo picks.
  4. Nestle the completed skewers onto the herb base, following the circular shape of the wreath to maintain a structured 360-degree arrangement.
  5. Garnish the wreath by scattering pomegranate arils and Marcona almonds into any open gaps to simulate holly berries and provide textural contrast.