Arrange about 10 rosemary sprigs in a 10-inch circular wreath on a 12-inch-round board or serving platter, leaving center of wreath open.
Rich, creamy Gruyère and robust goat cheese combine with fresh herbs to make a strikingly festive and edible wreath.
Servings and Ingredients
|2 package(s) (0.8-oz. each) fresh rosemary sprigs, trimmed; divided|
|1 container(s) (10.5-oz.) cherry tomatoes|
|1 package(s) (8-oz.) Ponce de León Vino-Cabra goat cheese, cut into 3/4-inch cubes|
|1 jar(s) (8-oz.) pitted Castelvetrano olives, drained|
|1 jar(s) (7-oz.) Hy-Vee queen olives stuffed with minced pimiento, drained|
|½ package(s) (12-oz.) Columbus charcuterie sampler|
|1 package(s) (6-oz.) Emmi Le Gruyère cheese, cut into 3/4-inch cubes|
Things To Grab
- 12-inch-round board or serving platter
- 4-inch cocktail skewers
Alternately thread cherry tomatoes, goat cheese, Castelvetrano and stuffed olives, charcuterie salami and Gruyère cheese onto 4-inch cocktail skewers. Arrange skewers on top of rosemary wreath. Tuck remaining rosemary sprigs between skewers to complete wreath.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 940mg
- Total Carbohydrates: 1g
- Protein: 5g