Christmas Antipasto Wreath with Pesto and Whipped Ricotta

Quick Recipe Version (TL;DR)

This Christmas antipasto wreath brings together colorful Italian favorites, fresh rosemary, homemade basil pesto, and creamy whipped ricotta. It looks wonderfully festive, but there is no cooking required.

• Yield: 12 appetizer servings
• Prep Time: 40 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes

Quick Ingredients

• Meats: 6 ounces thinly sliced salami and 4 ounces thinly sliced prosciutto.
• Cheese: 12 ounces fresh mozzarella balls, drained.
• Vegetables: 8 ounces drained marinated artichoke hearts, 1 cup drained pitted olives, 1 1/2 cups cherry tomatoes, and 3/4 cup drained roasted red pepper strips.
• Garnish: 12 fresh rosemary sprigs, each approximately 4 inches long.
• Pesto: 2 packed cups fresh basil leaves, 1/4 cup pine nuts, 1/3 cup finely grated Parmesan, 1 small garlic clove, 1 tablespoon lemon juice, 1/3 cup extra-virgin olive oil, 1/8 teaspoon fine sea salt, and 1/8 teaspoon black pepper.
• Whipped ricotta: 15 ounces whole-milk ricotta, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon finely grated lemon zest, 1/8 teaspoon fine sea salt, and 1/8 teaspoon black pepper.
• Optional for serving: 8 ounces crackers or 1 baguette, cut into 1/2-inch slices.

Do This

• 1. Drain and pat dry the mozzarella, artichokes, olives, and peppers. Wash and thoroughly dry the tomatoes and herbs.
• 2. Process all whipped ricotta ingredients for 60 seconds, scrape down the bowl, then process for 30 seconds more.
• 3. Pulse the basil, pine nuts, Parmesan, garlic, lemon juice, salt, and pepper, then stream in the 1/3 cup olive oil to make pesto.
• 4. Place two small dip bowls in the center of an 18-inch round platter and arrange rosemary around them as a wreath-shaped guide.
• 5. Fold salami into quarters, gather prosciutto into loose ribbons, and arrange in a ring with the mozzarella and vegetables.
• 6. Fill the bowls with pesto and whipped ricotta, refrigerate any extra dip for replenishing, and serve immediately or cover and refrigerate at 40°F (4°C) or below.

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Why You’ll Love This Recipe

• Festive without the fuss: The wreath shape and red, white, and green ingredients do the decorating for you.
• No oven needed: Everything comes together with a food processor, a platter, and a little arranging.
• A delicious mix of textures: Silky prosciutto, creamy mozzarella, juicy tomatoes, and briny vegetables keep every bite interesting.
• Two easy homemade dips: Bright basil pesto and lemony whipped ricotta make the platter feel extra special.

Grocery List

• Produce: Cherry tomatoes, fresh rosemary, fresh basil, 1 lemon, and 1 small garlic clove.
• Dairy: Fresh mozzarella balls, one 15-ounce container whole-milk ricotta, and Parmesan cheese.
• Deli: Thinly sliced salami and prosciutto.
• Pantry: Marinated artichoke hearts, pitted olives, roasted red peppers, pine nuts, extra-virgin olive oil, fine sea salt, and black pepper. Check the jars’ drained weights when shopping.
• Optional bakery items: Crackers or a baguette for serving alongside the dips.

Full Ingredients

For the Antipasto Wreath

• 6 ounces (170 g) thinly sliced salami
• 4 ounces (113 g) thinly sliced prosciutto
• 12 ounces (340 g) fresh mozzarella balls, such as ciliegine, measured after draining
• 8 ounces (227 g) marinated artichoke hearts, measured after draining, halved or quartered into bite-size pieces
• 1 cup (140 g) pitted green and Kalamata olives, drained
• 1 1/2 cups (225 g) cherry tomatoes, left whole
• 3/4 cup (115 g) roasted red pepper strips, drained and cut into 2-inch pieces
• 12 fresh rosemary sprigs, each approximately 4 inches long, for garnish

For the Basil Pesto

• 2 packed cups (60 g) fresh basil leaves, washed and thoroughly dried
• 1/4 cup (35 g) raw pine nuts
• 1/3 cup (30 g) finely grated Parmesan cheese
• 1 small garlic clove, peeled
• 1 tablespoon (15 ml) freshly squeezed lemon juice
• 1/3 cup (80 ml) extra-virgin olive oil
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper

For the Whipped Ricotta

• 15 ounces (425 g) whole-milk ricotta; pour off any visible surface liquid before using
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 tablespoon (15 ml) freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper

Optional Accompaniments

• 8 ounces (227 g) crackers, served separately
• Alternatively, 1 baguette, cut into 1/2-inch slices

Step-by-Step Instructions

Step 1: Prepare the Ingredients and Platter

Set out an 18-inch round serving platter or food-safe board, two small serving bowls with approximately 1-cup capacities, a food processor, and small serving spoons or tongs. Make sure the platter fits in your refrigerator if you plan to assemble the wreath ahead.

Drain the mozzarella, artichokes, olives, and roasted peppers thoroughly. Gently pat them dry with paper towels so their liquid does not pool on the platter. Cut the artichokes and peppers as directed. Wash and dry the tomatoes and rosemary. Keep the meats and cheeses refrigerated until you are ready to arrange them.

Step 2: Make the Whipped Ricotta

Add the ricotta, 1 tablespoon olive oil, 1 tablespoon lemon juice, lemon zest, 1/8 teaspoon salt, and 1/8 teaspoon pepper to the food processor. Process for 60 seconds, scrape down the sides, and process for another 30 seconds, until creamy and lightly fluffy.

Transfer to a covered container and refrigerate while you prepare the remaining components. This makes approximately 2 cups; you will fill one serving bowl and keep the remaining ricotta chilled for replenishing.

Step 3: Blend the Basil Pesto

Wash and dry the food processor bowl and blade. Add the basil, pine nuts, Parmesan, garlic, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pulse in ten 1-second bursts, scraping down the sides as needed, until finely chopped.

With the processor running, slowly pour in the 1/3 cup olive oil over 20 seconds. Stop once the pesto is spoonable but still has a little texture. Transfer to a covered container and refrigerate until assembly. The recipe makes approximately 1 cup.

Step 4: Create the Wreath Shape

Place the two empty dip bowls side by side in the center of the platter. Leave enough space around them for a generous ring of antipasto, aiming for an outer wreath diameter of approximately 17 inches.

Arrange 8 rosemary sprigs in a loose circle around the bowls, with the leafy tips pointing in the same direction. Keep the woody ends tucked inward. The rosemary is a decorative guide rather than a full bed; most of the food should rest directly on the platter.

Step 5: Arrange the Meats and Mozzarella

Fold each salami slice in half, then in half again to make a soft quarter-fold. Arrange these in several small fans around the ring rather than one large pile. Gently gather each prosciutto slice into a loose ribbon and nestle the ribbons between the salami clusters.

Add the mozzarella in small groups throughout the wreath. Alternate meats and cheese around the full circle to give guests easy access from every side. Keep the center bowls empty while arranging so you can adjust their positions without spilling dip.

Step 6: Add Color and Finish the Wreath

Tuck the artichokes, olives, cherry tomatoes, and roasted pepper strips into the spaces between the meats and mozzarella. Distribute the red tomatoes and peppers evenly for a festive look, and use olives to fill smaller gaps.

Angle a few pepper strips into loose folds rather than laying them flat. Tuck the remaining 4 rosemary sprigs around the outer edge, keeping their woody stems hidden and making sure the wreath still looks full and circular.

Step 7: Add the Dips and Serve

Spoon the pesto into one center bowl. Fill the second bowl with whipped ricotta, making a shallow swirl on top with the back of a spoon. Cover and refrigerate any remaining ricotta for replenishing. Set out separate serving spoons for the dips and small tongs for the antipasto.

Serve immediately, with the optional crackers or baguette on a separate plate so they stay dry. If serving later, cover the platter and refrigerate at 40°F (4°C) or below. The rosemary is an aromatic garnish; guests should leave the woody sprigs on the platter.

Pro Tips

• Dry ingredients make a better wreath: Extra brine can soften the meat folds and leave puddles beneath the cheese. A quick blot with paper towels makes a noticeable difference.
• Choose small mozzarella balls: Ciliegine are easy to pick up and fit neatly between the other ingredients. Halve any balls larger than 1 inch.
• Build clusters, not stripes: Repeating small groups of each ingredient makes the arrangement feel abundant and lets guests sample everything without reaching across the platter.
• Keep the salt measured: Cured meats, olives, marinated vegetables, and Parmesan already bring plenty of seasoning. The small amounts of added salt in the dips are intentional.
• Keep refills cold: Replenish the ricotta with a clean spoon from its refrigerated container rather than setting all of it out at once.

Variations

• Vegetarian wreath: Omit the salami and prosciutto. Add 8 ounces (227 g) ready-to-eat marinated mushrooms and 1 cup (150 g) additional cherry tomatoes, arranging them in the same repeating clusters.
• Nut-free pesto: Replace the pine nuts with 1/4 cup (35 g) unsalted shelled sunflower seeds. Check all packaged ingredients for cross-contact warnings if serving someone with an allergy.
• A little heat: Add 1/4 teaspoon crushed red pepper flakes to the whipped ricotta and replace 1/2 cup of the olives with 1/2 cup drained, sliced pepperoncini.

Storage & Make-Ahead

Make ahead: Prepare the pesto and whipped ricotta up to 24 hours ahead and refrigerate in separate airtight containers at 40°F (4°C) or below. Press food-safe wrap directly against the pesto’s surface to help limit browning. Drain and prepare the antipasto ingredients up to 24 hours ahead, keeping each component in a separate covered container. Assemble the wreath up to 4 hours before serving, cover, and refrigerate; add crackers or bread only when serving.

During serving: Do not leave the meats, cheeses, or dips at room temperature for more than 2 hours total, including preparation and display time. Reduce that limit to 1 hour when the temperature is above 90°F (32°C). For a longer gathering, serve smaller portions and bring out refrigerated refills.

Leftovers: Refrigerate promptly if the food has stayed within those time limits. Store leftover antipasto components separately where practical and use within 2 days. Use refrigerated pesto and whipped ricotta within 3 days of preparation. Discard food that has exceeded the room-temperature limits, and do not freeze the assembled wreath.

Nutrition (per serving)

Estimated for one-twelfth of the wreath and both dips, including the reserved ricotta. Optional crackers or bread and decorative rosemary are not included. Values vary with the brands of cured meats, cheeses, and marinated vegetables used.

Calories: 350 kcal | Carbs: 6g | Protein: 17g | Fat: 29g | Saturated Fat: 11g | Fiber: 1.5g | Sugar: 2g | Sodium: 980mg | Cholesterol: 58mg