1 large bunch fresh rosemary sprigs (for the wreath base)
10 oz turkey salami slices
8 oz beef bresaola or thinly sliced roast beef
8 oz sharp cheddar cheese, cubed
8 oz mozzarella pearls, drained
1 cup pitted green olives
1 cup red seedless grapes
1/2 cup dried apricots
1/2 cup walnuts or pecans
1/2 cup fresh cranberries (for decoration)
Instructions
Find a large round serving platter or a wooden board. Arrange the fresh rosemary sprigs in a circle around the outer edge of the plate, overlapping them slightly to create a lush, green wreath shape. Leave the center of the plate empty for now, as this creates the “donut” look of a traditional wreath.
Take your turkey salami and beef bresaola slices. Fold them into quarters or fan them out into small rosettes. Nestled these meat bundles directly on top of the rosemary branches, spacing them evenly around the circle. The weight of the meat will help hold the rosemary in place.
In the gaps between the meat portions, add clusters of cheddar cheese cubes and mozzarella pearls. Using two different types of cheese adds visual interest and provides a nice contrast between the yellow and white tones. Ensure some of the rosemary needles are still visible beneath the cheese to maintain the wreath aesthetic.
Incorporate the green olives and red grapes in small clusters around the wreath. The green olives blend with the rosemary while the grapes provide a beautiful pop of purple-red. Tuck the dried apricots into any small remaining gaps to add a bright orange hue and a chewy texture.
Scatter the fresh cranberries and walnuts over the top of the entire wreath. The cranberries act like little holiday ornaments, and the walnuts provide an earthy finish. Check the shape one last time to ensure it looks balanced and circular before serving.
