Charcuterie Edible Wreath
Learn to make this fabulous charcuterie edible wreath, and you will wow your friends and family time and time again.
Equipment
- 1 Metal Wreath Form
- 1 Foral Wie
- 30 Tooth Picks
Ingredients
- 2 bunches fresh rosemary branches
- 35 slices salami
- 10 ea marinated fresh mozzarella balls Ciliegine | Cherry size
- 10 ea cherry tomatoes
- 10 leaves fresh basil small
- 12 ea marinated mushrooms
- 6 ea roasted peppers
- 6 ea Jarlsberg 1-in cubes
- 3 ea slices of coppa ham cut in half
- 22 ea brie 1/2-in cubes
- 3 ea slices of prosciutto ham cut into 3rds
- 8 es grapes
Instructions
- Read entire recipe and assemble all your ingredients and tools
- Tuck a rosemary branch through the metal wreath frame spokes and secure with a piece of floral wire
- Continue to add rosemary branches around entire wreath form, securing with more floral wire as you go around
- Once you’ve gone around the entire wreath form, add more branches in sparse spots, creating a full rosemary bed
- Small pieces of rosemary can be tucked here and there into barren spots, adding more fullness
- Once the wreath is complete set aside and create salami flowers
- Fold salami slices in half and lay on top of each other overlapping half way
- Roll salami slices together forming a rosette (I used 3 salami slices for small flowers and 5 for the bigger flowers)
- Add salami roses to rosemary wreath in desired composition. (I inserted them in clusters across from each other on the wreath)
- Make skewer assortments and add to wreath also clustered in different areas of the wreath to create interest
- Skewer #1: Caprese; marinated fresh mozarella and tomatoes with basil leaf
- Skewer #2: Jarlsberg cheese with coppa ham
- Skewer #3: Brie pieces with grapes
- Skewer #4: Brie pieces with prosciutto ham
- Skewer #5: Marinated mushrooms with roasted peppers
- Set your fabulous charcuterie edible wreath on a serving platter and wow your guests
- Bon Appetit!