Christmas Charcuterie Wreath Board (Printable Version)

# What You'll Need:

→ Mini Garlic Toasts

01 - 4 slices whole wheat bread
02 - 2 tablespoons extra virgin olive oil
03 - 0.5 teaspoon dried thyme
04 - 0.5 teaspoon dried rosemary
05 - 0.25 teaspoon dried oregano
06 - 0.5 teaspoon garlic salt

→ Skewer Assembly

07 - 100 grams cheddar cheese, cut into cubes
08 - 100 grams Monterey Jack cheese, cut into cubes
09 - 100 grams fresh mozzarella pearls
10 - 100 grams prosciutto, thin slices
11 - 100 grams salami, cubed or sliced
12 - 150 grams cherry tomatoes
13 - 75 grams black olives, pitted
14 - 75 grams green olives, pitted
15 - 6 whole pepperoncini, drained

→ Assembly and Garnish

16 - Fresh rosemary sprigs
17 - Fresh thyme sprigs
18 - Fresh basil leaves

# Step-by-Step Directions:

01 - Preheat oven to 190°C. Whisk olive oil, thyme, rosemary, oregano, and garlic salt in a bowl. Use a small cookie cutter to cut shapes from bread slices. Dip bread pieces into seasoned oil, arrange on a baking sheet, and bake for 10 minutes until golden.
02 - Thread a selection of cheddar, Monterey Jack, mozzarella pearls, prosciutto, salami, cherry tomatoes, black olives, green olives, and pepperoncini onto long skewers. Alternate ingredients for color and texture variety.
03 - Arrange fresh rosemary, thyme, and basil sprigs in a circular wreath shape on a large round serving board or platter.
04 - Set skewers evenly spaced around the greenery wreath, overlapping ends to mimic a full garland. Add additional sprigs for visual fullness where needed.
05 - Top the arranged wreath with mini garlic toasts as edible decoration. Serve immediately or cover and refrigerate for up to 24 hours.

# Helpful Notes:

01 - For best freshness, assemble just prior to serving or keep covered in the refrigerator for up to one day.
02 - Use cleaned herbs or non-toxic greenery as the wreath base and avoid wooden boards previously used for raw meats.
03 - Customize skewer fillings with extra cheeses, various cured meats, pickled vegetables, fresh fruits, or grilled components as desired.

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