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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Rich, creamy Gruyère and robust goat cheese combine with fresh herbs to make a strikingly festive and edible wreath.
Servings and Ingredients
Ingredients
Serves 30
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 940mg
- Total Carbohydrates: 1g
- Protein: 5g
Daily Values
0%
Iron 0%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 0%