Ingredients
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2 bunches fresh rosemary (about 30 sprigs), divided
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3/4 lb sliced salami
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1 (8 oz) pkg Taste of Inspirations ® Brie Round
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1 (4.4 oz) pkg pomegranate seeds
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1 (8 oz) pkg smoked Gouda cheese, cut into cubes
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1 (8 oz) pkg Manchego cheese, cut into wedges
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1 (4 oz) pkg herb and garlic goat cheese, cut into 3/4" rounds
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1 cup mixed pitted olives, drained
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3/4 lb red seedless grapes, cut into small bunches
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1 (6 oz) container blackberries
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1 (6 oz) container raspberries
To Serve:
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Crackers
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Sliced baguette
Steps
1
On a 20” round platter, arrange half of rosemary sprigs around the border to form the outside of the wreath.
2
Fold 1 salami slice over the rim of a stemless wineglass. Place another slice of salami so it slightly overlaps the first slice, then press down to stick slices together. Repeat until a full circle is completed around the rim. Continue folding salami slices over rim, arranging each layer deeper into the center, until no more slices can fit. Invert glass onto platter and carefully pull glass up so salami rose is left on platter. Repeat with remaining salami to make 2 more roses, arranging on platter.
3
Using a star cookie cutter, cut out the center of Brie. Place Brie round on the platter and fill center with some of the pomegranate seeds. Place the Brie star on another part of the platter, then add remaining pomegranate seeds around it.
4
Arrange gouda, Manchego and goat cheese around the platter, then fill in the spaces with olives, grapes, blackberries and raspberries. Decorate with remaining rosemary sprigs in the center to resemble wreath shape. Serve with crackers and sliced baguette.
