Leave it to Rachael Ray to change the charcuterie game just in time for the holidays. Ms. Ray has taken meats, veggies and cheeses to the next level with her new charcuterie board take, the charcuter-wreath. According to her website, it’s a pretty easy fix, totaling about 20 minutes. For great holiday centerpiece that will even leave Martha Stewart impressed, try the Rachael Ray charcuter-wreath.
Here’s what you’ll need:
- Cooking spray
- 1 (12-oz.) jar of marinated whole artichoke hearts, drained
- 12 to 14 pitted Castelvetrano olives
- 1 (12-oz.) jar of pepperoncini
- 6 oz. cherry tomatoes
- 8 oz. ciliegine or bocconcini
- 6 oz. sliced Italian meats of choice (prosciutto, salami, capocollo or mortadella)
- 12 to 14 (6-inch) wooden skewers
- Fresh herbs, such as rosemary, sage, and thyme
“To make your wreath, spray a grill pan with cooking spray and turn your stove to medium-high heat. Grill the artichoke hearts, olives, pepperoncini and tomatoes until everything is slightly charred. This should take about 5 minutes.
Now, it’s time to assemble the wreath. Alternating ingredients, start skewering the meat, balls of cheese and your grilled accoutrements. Arrange the skewers on a round platter to create a wreath shape. Garnish your edible arrangement with fresh herbs such as rosemary, sage and thyme to really give it a holiday feel.”
As is, the recipe serves 12-14 but feel free to add and save for later.