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During the summer, we love growing different kinds of peppers in our garden. Last year, we grew Capperino Peppers. They’re a type of cherry pepper that’s extremely mild in heat, fantastic pickled, and even better stuffed! At the end of each summer, I like to pickle all of the peppers we grow and use them throughout the year. This year, I’m definitely missing those peppers! Especially since I want to make my Italian Stuffed Pepper Wreath again for our gatherings this Christmas.
So I opted to use marinated cherry peppers from the grocery store. These peppers are definitely a lot spicier than the Capperino Peppers we grew. I honestly wouldn’t recommend popping a whole pepper into your mouth unless you’re a big fan of heat. Cut them in half, or even in quarters, first. Still, these marinaded peppers add a great flavor and a bit of kick to this antipasto wreath!
Stuffed peppers, a variety of cheeses, olives, and a loaf of crusty bread are some of my favorite things to pick on any time of the year. For Christmas, I like to turn some of my favorite Italian antipasto ingredients into a wreath-like plate that’s almost too pretty to eat! Almost!
One of my favorite things about Christmas Day is sitting around with family and eating. So antipasto plates like this are perfect to serve alongside other small bites. I have added a variety of Italian goodies to this plate like prosciutto, olives, cherry tomatoes, mozzarella, artichokes and, of course, the stuffed peppers.
I stuffed half of the cherry peppers with crumbled blue cheese and the other half with prosciutto. Then, I arranged all of the ingredients on a holiday plate, adding a ring of rosemary to really make the antipasto look more like a wreath. Finally, I added a small bowl of artichokes to the center of the wreath to complete this dish.
- Fresh rosemary
- Whole cherry peppers, pickled
- Prosciutto slices
- Crumbled blue cheese
- Ciliegine mozzarella balls
- Black olives
- Cherry or grape tomatoes
- Marinaded artichoke hearts
- On a holiday plate, arrange a circle of fresh rosemary. Then, begin stuffing the peppers.
- With a paring knife, cut around the stems. Carefully pull the stems out and discard.
- With your finger or a small spoon, carefully scrape out the seeds. You may rinse the pepper, if necessary.
- Next, stuff peppers half of the peppers with crumbled blue cheese and the other half with prosciutto.
- Inside of the circle of rosemary, begin arranging the stuffed peppers, tomatoes, mozzarella balls, and olives.
- Add marinaded artichokes to the center of the wreath.
- Served at room temperature.
Note that this recipe doesn’t include exact measurements. This particular plate that I made used two 16 ounce jars of cherry peppers. I can usually stretch a container of olives, tomatoes, blue cheese, and mozzarella between each wreath, as well as a package of prosciutto. It all depends on how big of an antipasto wreath you’re making. I would also plan on using about 10-12 sprigs of rosemary per wreath.
This wreath definitely looks impressive with little effort involved. It’s a perfect last minute dish to whip up for your holiday gatherings! If you’re like us and spend Christmas Eve with a spread of appetizers instead of dinner, this is a great appetizer dish to make and nibble on throughout the evening.
I love a good cheese plate, but this is definitely a step up for the holiday season! The cheeses, prosciutto, and other elements will make this antipasto wreath a welcome addition to your Christmas dinner spread!
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