1 small wheel of brie cheese, cut into small wedges
1 cup green olives, pitted
1 cup red grapes
1/2 cup whole almonds
1/2 cup dried cranberries
1 large bunch fresh rosemary sprigs
1/2 cup cucumber slices
Instructions
Select a large round platter or a clean wooden board. Lay the fresh rosemary sprigs in a circular pattern around the outer edge of the plate. Overlap the stems slightly to create a thick, lush green bed that resembles a traditional holiday wreath. Leave the very center of the plate empty for now.
Place the cheddar cubes and the brie wedges at various points around the rosemary circle. I like to space them out evenly so that the white and yellow colors pop against the green needles. Placing the cheese down first helps create a sturdy structure for the other ingredients to lean against.
Take each slice of beef salami and turkey pepperoni and fold them into quarters or small ribbons. Tucking these folded pieces into the gaps between the cheese blocks adds height and texture to the wreath. Ensure the meat is distributed all the way around so every guest has easy access to a slice.
Nestle the red grapes and green olives into the remaining open spaces. The olives add a nice salty punch while the grapes provide a refreshing sweetness. Use the cucumber slices to fill in any larger gaps, as their bright green skin complements the rosemary perfectly.
Scatter the almonds and dried cranberries over the top of the entire wreath. This gives it a finished, decorated look, much like ornaments on a tree. If you have extra rosemary, you can tuck a few small sprigs on top to add extra dimension and a wonderful herbal scent before serving.
