8 ounces sharp cheddar cheese, cut into 1 inch cubes
8 ounces fresh mozzarella pearls, drained
1 cup red cherry tomatoes
1 cup green olives, pitted
1 cup kalamata olives, pitted
1 cup red grapes
1/2 cup roasted almonds or walnuts
1 box assorted crackers, served on the side
Instructions
Find a large circular wooden board or a flat platter. Start by laying the fresh rosemary sprigs in a circle around the outer edge of the board. Overlap the stems slightly to create a thick, lush green foundation that looks like a traditional holiday wreath. Leave a small open space in the very center of the board for a small bowl of dip or extra crackers later.
Take your beef salami and turkey pepperoni and fold them into quarters or fan shapes. To make meat roses, overlap several slices in a row, fold them in half, and roll them up tightly before securing them with a toothpick if needed. Nestle these meat elements directly onto the rosemary bed, spacing them out evenly to balance the weight of the wreath.
Place the cubes of sharp cheddar and the white mozzarella pearls in the gaps between the meat. I like to group the mozzarella pearls in small clusters of three to look like little ornaments. The contrast between the bright white cheese and the dark green rosemary adds a beautiful snowy effect to the presentation.
Tuck the cherry tomatoes and red grapes into any remaining large spaces. The red color provides that classic Christmas pop. Next, scatter the green and kalamata olives throughout the wreath. These small items act as the filler that makes the wreath look full and abundant.
Use your roasted almonds or walnuts to fill in any tiny holes where the board is still visible. This adds a nice crunch and a different texture to the display. If you have extra rosemary, you can tuck a few small sprigs on top of the cheese or meat to give it more depth. Serve immediately or cover loosely with plastic wrap until your guests arrive.
