Christmas Antipasto Wreath
This Christmas Antipasto Wreath is the perfect holiday appetizer! Loaded with vegan cheese, vegan pepperoni, olives, artichoke hearts & basil!
Today we are making antipasto, but festive! This Christmas Antipasto Wreath is 100% vegan – each skewer is layered with olives, tomatoes, vegan cheese, vegan pepperoni, artichoke hearts and fresh basil. This can be adapted with all kinds of different goodies. Use your favorites, or whatever you have on hand! This recipe is super fun and perfect for a holiday party!
What Ingredients to Use
You have so many options when it comes to which ingredients you use for these skewers, but I think there are a couple of staples. Here is what I used (and some additional options):
Veggies – I used olives, cherry tomatoes and marinated artichoke hearts. Some other options are roasted red peppers, banana peppers, peperoncini peppers.
Vegan cheese – the vegan cheese is totally optional, but delicious. I used vegan feta. But, I’m not going to lie, it wasn’t the easiest to work with. I would recommend popping it in the freezer for about 15 minutes before assembling to keep it from crumbling. You can also sub your favorite block of vegan cheese.
Vegan pepperoni – I think the vegan pepperoni added a great salty bite to these skewers. I used a combo of Field Roast and Yves. You could also cook up some Beyond Italian sausage and cut it in rounds.
How to Serve
There isn’t anything too complex when it comes to assembling this Christmas Antipasto Wreath! Grab some appetizer skewers and layer on all of your ingredients. I was able to make 24 skewers, but just keep going until you run out of stuff to skewer.
Grab a round platter and layer the finished skewers in the shape of a wreath. To make it extra pretty, add some fresh rosemary. Super simple, super cute!
Cover and place in the fridge until ready to serve. I wouldn’t be mad about a drizzle of balsamic over everything too!
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made this Christmas Antipasto Wreath I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Christmas Antipasto Wreath
- 1 8-ounce jar olives drained
- 1 12-ounce jar marinated artichoke hearts drained
- 10 ounces cherry tomatoes
- 24 basil leaves
- 7 ounces vegan cheese cubed, I used vegan feta*
- 5 ounces vegan pepperoni I used a mix of Field Roast and Yves
- fresh rosemary for serving
- 24 skewers
- Layer each skewer with a combo of veggies, vegan cheese and vegan pepperoni. Repeat until all of the ingredients have been used.
- Place the finished skewers in the shape of a wreath on a round platter and decorate with rosemary pieces. Keep in the fridge until ready to serve.