Recipe

Charcuterie Skewer Wreath

Name: Charcuterie Skewer Wreath
Yield: 12
Ingredients: 1 package Uncured Calabrese Salame; 6 oz 43% Lower Sodium Provolone Cheese (cubed); 6 oz Milano Uncured Italian Salami (thinly sliced); 1 package Fresh Mozzarella Cheese (cut into 1-inch pieces); 1 container Castelvetrano Olives; 1 oz Basil Leaves; 6 Stuffed Pickled Peppadews; 6 Cherry Tomatoes; 1 jar Artichoke Hearts (drained); 12 Skewers

Deck the table with deli favorites! A festive twist on a meat and cheese spread, this wreath is easy to pull together—and even easier to share.

Serves

Ingredients

1package

Uncured Calabrese Salame

6oz

43% Lower Sodium Provolone Cheese, cubed

6oz

Milano Uncured Italian Salami, thinly sliced

1package

Fresh Mozzarella Cheese, cut into 1-inch pieces

1container

Castelvetrano Olives

1oz

Basil Leaves

Stuffed Pickled Peppadews

Cherry Tomatoes

1jar

Artichoke Hearts, drained

Skewers

Instructions

01Calabrese Provolone Skewers: Take one cherry tomato and thread it onto the skewer. Next, thread a 43% Lower Sodium Provolone Cheese cube. Carefully fold a slice of Uncured Calabrese Salame in half to form a half-moon shape. Thread onto the skewer through the center. Repeat with a second slice. Follow with another cheese cube, then finish off the skewer with a basil leaf, and lastly, a peppadew. Repeat with the remaining skewers. Then plate them in a semi-circle.
02Salami Mozzarella Skewers: Thread an olive onto a skewer. Next, carefully fold a slice of the Milano Italian Uncured Salami in half and into a half-moon. Thread the salami slice onto the skewer. Next, thread a chunk of Fresh Mozzarella Cheese onto the skewer, then follow it with another slice of salami. Add another chunk of mozzarella to the skewer. Complete the stack with an artichoke heart. Repeat with the remaining skewers. Plate on the open semicircle to form a wreath (complementing the Calabrese Provolone Skewers).
03Serve and enjoy!

Made with