Chef Jackie's Holiday Charcuterie Wreath

Holiday Charcuterie Wreath 

Serves 6 

Prep Time: 00:20 minutes 

Cook Time: 00:30 minutes


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 



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 


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.