Chef Jackie's Holiday Charcuterie Wreath
Holiday Charcuterie Wreath
Serves 6
Prep Time: 00:20 minutes
Cook Time: 00:30 minutes
Ingredients
2 cups baby arugula
1 bunch rosemary
1 pint cherry tomatoes
1 quart baby mozzarella (ciligene)
1/4 lb prosciutto, thinly sliced
1/4 lb hot soppressatta, thinly sliced
1 bunch basil, leaves only
1 quart green pitted olives
1 pint marinated artichokes
1/2 lb marcona almonds
1 jar cherry peppers
Mostarda-recipe below
Fresh figs, halved
Red and green grapes
Pesto, for garnish
Assortment of favorite cheeses
Assortment of crackers
Honey, for garnish
Skewers
Mostarda
8 oz dried apricots, finely chopped
1 shallot, finely chopped
1/2 cup champagne vinegar
1/4 cup water
2 tablespoons light brown sugar
2 tablespoons whole grain mustard
2 sprigs fresh thyme
Salt and freshly ground black pepper, to taste
Directions
To a round serving tray add large round circle of arugula. Make a border around arugula with rosemary stems. To 4" skewers add mozzarella, cherry tomatoes, salami and/or prosciutto. Continue to until you have enough skewers to decorate wreath, about 10. Next, add remaining ingredients over arugula rosemary wreath to "decorate".
To a medium sauce pot, add apricots, shallot, vinegar, water, sugar, mustard and thyme sprigs. Cook 10 minutes over medium heat, until all liquid is absorbed. Remove from heat, remove thyme sprigs, check seasoning and place in center of wreath.