Holiday Charcuterie Wreath

Holiday Charcuterie Wreath by

Kelli Smith and Erin Barnett


Serves: 4-6


  • 1 large English cucumber, sliced
  • 2 pints cherry tomatoes
  • 1 (10 oz.) package sliced hard pepperoni
  • 1 (10 oz.) package sliced hard salami
  • 3 (8 oz.) packages mozzarella pearls
  • 1 cup fresh basil
  • 2 cups spinach
  • 1 cup fresh rosemary sprigs
  • 2 cups green olives from Ingles Salad Bar
  • 2 packages kabob skewers (small and medium sizes)
  • 2 tbsp. Laura Lynn olive oil
  • 2 tsp. Greek seasoning


  1. Individually place tomatoes, olives, and cucumbers on skewer along with meats and cheeses in no particular order.
  2. Arrange fresh basil and spinach in the shape of a circle on a charcuterie board or round dish.
  3. Lay charcuterie skewers around the bed of basil and spinach.
  4. Fill gaps with rosemary sprigs.
  5. Drizzle 2 tbsp. of Laura Lynn olive oil.
  6. Season skewers with Greek seasoning.

We found silicone molds online for the cute gingerbread man butter pats.