Sizzle Simmer Saute Cookbook – Holiday Olive Wreath

Jennifer Alexander Ruple

Dress up the hors d’oeuvres buffet with a wreath assembled from a ring of fresh rosemary and topped with gourmet olives, mozzarella cheese balls and cherry tomatoes. For the best selection of olives, visit the olive bar at a local grocery store. You’ll find many varieties and olives stuffed with cheeses and meats such as feta, gorgonzola and prosciutto. Since the olives are sold by the pound, you’ll only pay for the amount you need.

  • Fresh rosemary
  • 1 pound mixed olives, pitted
  • 1 dozen mozzarella cheese balls
  • 1 dozen cherry tomatoes
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper

On a round plate, arrange fresh rosemary sprigs in a circle. Top rosemary with olives, cheese and tomatoes in a random pattern. Drizzle with extra virgin olive oil and sprinkle with salt and pepper.

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