Revisiting this beautiful and easy-to-make edible wreath with holiday parties in mind.
I was inspired to make a rosemary wreath by another blogger (see yesterday’s post) and it worked! It is a lovely way to dress up the old standby party dish of cheese, salami and olives. I decorated the wreath with marinated piquant Peppadew peppers, but cherry or grape tomatoes would work just as well.
Here’s how to do it. You’ll need to have access to a large a rosemary plant.
Snip about 30 sprigs of rosemary, one inch long or less. Remove the side sprigs so that each length of rosemary is only one stem. Lay the longer sprigs in a circle on a round platter and secure with florist’s wire. Tuck the shorter ones in around the circle to even out the wreath.
- Rosemary wreath (see above)
- 9 marinated cherry peppers, cut in half sideways
- 1/2 cup pitted Kalamata olives
- 8 oz. of your favorite white cheese, cut into…
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