Christmas Wreath Cheese Platter
With this festive assortment of delicious deli meats and cheeses, yule be serving up a hit to your guests.
Ingredients
- 20 long rosemary springs
- 200 g shaved prosciutto
- 100 g sopressa, folded in quarters
- 200 g cabanossi, sliced
- 50 g kabana, sliced
- 100 g smoked leg ham, thinly sliced, folded into quarters
- 220 g marinated pitted mixed olives
- 140 g Community Co Tasty Cheese Block - slice the wedge along the triangle to make 3 different colours slices
- 125 g Community Co Triple Cream Brie, cut into small wedges
Instructions
- Place enough rosemary springs around the edge of a large wooden serving board to form a circle.
- Drape prosciutto loosely as an inner circle next to the rosemary.
- Arrange the next circle with folded salami, ham and sopressa.
- To make the stars, lay down 8 cheese triangles to form an 8 point star.
- On top of the 8 point star, arrange the 5 point star with the skinny triangle pointing between the gaps. Fill the remaining gap with brie.
- Fill the middle with sliced kabana.
- Decorate the centre with olives over the cheeses.
- Neatly arrange the last circle with sliced cabanossi in between the rosemary and the prosciutto.
- Add more olives to the rosemary wreath as baubles to finish.
Recipe video available here
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