Name: Get the party started with this Rosemary and Antipasti Wreath
Prep time: 30 min
Total time: 30 min
Yield: 6-8
Ingredients: 15 small sprigs of rosemary (10-12cm each); 100g sliced prosciutto, cut into thirds lengthways; 2 x 120g tubs sweet baby bell peppers with cream cheese; 135g tub semi-dried tomatoes, drained; 100g tasty cheese, cut into 1.5cm cubes; 100g Red Leicester cheese, cut into 1.5cm cubes; 15 pitted green olives; 15 pickled baby cucumbers

Wow your guests with this delicious starter!

TIP – We used small bamboo skewers, available from kitchen shops and discount stores.

Ingredients

15 small sprigs of rosemary (10-12cm each)

100g sliced prosciutto, cut into thirds lengthways

2 x 120g tubs sweet baby bell peppers with cream cheese

135g tub semi-dried tomatoes, drained

100g tasty cheese, cut into 1.5cm cubes

100g Red Leicester cheese, cut into 1.5cm cubes

15 pitted green olives

15 pickled baby cucumbers

Method

Step 1

Set aside rosemary sprigs. Thread a selection of the remaining ingredients onto 15 x 12cm-long bamboo skewers.

Step 2

Arrange rosemary sprigs in a circle on a large round serving plate or board. Using picture as a guide, place skewers between rosemary sprigs to resemble a wreath. Cover and refrigerate until ready to serve.

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