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Feast your eyes on this new creation from our resident "Charcuta-Queen," Senior Culinary Producer Jeanette Donnarumma! A couple of years ago, she gave you a charcuterie board in a Snack Tree… this year she gives you the Snack Wreath! 

"The antipasto tree of yesteryear was so successful, I couldn't wait to figure out a new way to serve up some antipasto fun! This is my interpretation of an antipasto wreath, but you can use my technique to customize your wreath—or tree—any way you'd like. Mix and match cheeses and meats! Do all Italian antipasto veggies for a vegan tree! Play around with the cheeses to use what your friends and family prefer—there is no wrong way to make a festive and fun treat like this one." — Jeanette 

In addition to the ingredients below, here's what you'll need to make the wreath: 

For another edible wreath from Jeanette, check out her Pepperoni Pizza-Stuffed Pull-Apart Wreath with Pesto Dipper, and click here for more snack tree ideas.


  • ¾ pound deli-sliced salami
  • 1 pound small fresh mozzarella balls
  • One 6- to 7-ounce can large black olives, drained
  • One 6- to 7-ounce jar pimento-stuffed green olives, drained
  • ¾ pound deli-sliced pepperoni
  • One 1-inch-thick slice deli provolone, cut into ½-inch cubes
  • 4 to 5 cups whole pepperoncini peppers, drained
  • ½ pound deli-sliced mortadella, cut in half
  • ¼ cup sweety drop peppers, drained
  • ½ cup marinated mushrooms, drained
  • 12 to 16 homemade or store-bought garlic knots, for serving


Serves: 8-10


Using the hot glue gun, glue the Styrofoam ring centered on the cake board. Press it down and give it 1 to 2 minutes to set and cool. Take a long sheet of plastic wrap and cover the ring.  

Take 1 slice of salami and fold it in half and half again. Pull the center edge down to meet the bottom point and arrange it in your hand so the toothpick will go through the thickest part of the folded salami. Place a mozzarella ball on top of it, then skewer it with a toothpick through the center of the mozzarella and the thickest part of the folded salami. Push the skewered toothpick into the base of the ring. Repeat to form a full ring of mozzarella-salami around the wreath.  

Skewer 2 black olives on a toothpick. Push that toothpick into the ring, just above the salami layer. Skewer 2 green olives on a toothpick. Push that toothpick into the ring, just next to the black olives. Continue around the wreath, alternating colors, to form a full ring of olives.  

Fold the pepperoni the same way as the salami, but instead of mozzarella, use a provolone cube. Push the pepperoni and provolone toothpicks into the ring above the olives. Repeat to form a full ring of pepperoni-provolone around the wreath.  

Place a pepperoncini pepper on a diagonal on the ring and secure it with a toothpick. Continue around the ring with peppers and toothpicks, making sure the stems all face the same way.  

Take a half-piece of mortadella and fold it in half and half again. Fold the bottom to meet the top, place a sweety drop pepper in the middle of the mortadella and skewer with a toothpick. Push into the wreath, tucked into the pepperoncini, and continue to form a full ring of mortadella-sweety drop peppers around the wreath.  

Skewer the marinated mushrooms with a toothpick and push into the wreath to form a full ring of mushrooms, likely on the inside of the wreath at this point and under the mortadella ring.   

Pick your last layer of meat and cheese. Fold as you did the other meats and cheese and push into the wreath to cover any exposed areas of Styrofoam.  

Fill the center with homemade or store-bought garlic knots.