Low FODMAP Antipasto Wreath
This Low FODMAP Antipasto Wreath is very easy to make. This combo of vegetables, herbs, salami, cheese, & pickled vegetables is always a hit.
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Cooking tools:
- Flat round platter
- Skewer
- Chef's knife
- Cutting board
- Colander
- Dish
- Plastic wrap
Ingredients
- 12 14- inch (30.5 to 35.5 cm) round flat platter
- 50, 4- inch (10 cm) mini skewers
- 16 ounces (455 g) jar pepperoncini in water or brine, (drained)
- 14 16- ounce (400 to 455 g) can artichoke hearts in water or brine, (drained, halved if necessary)
- 14 16- ounce (400 to 455 g) jar pickled sweet and spicy red peppers,
- 10 12- ounces (280 to 340 g) cherry tomatoes
- 8 ounces (225 g) ciliengine (cherry size) fresh mozzarella balls, (drained)
- 6 8- ounces (170 to 225 g) pitted kalamata olives, ( in brine, drained)
- 6 7- ounces 170 to 200 g blue cheese stuffed green olives, (in water or brine, drained)
- 4 ounces (115 g) thinly sliced low FODMAP salami, around 2 to 3-inches (5 to 7.5 cm) across
- 2 3- ounces (55 to 85 g) fresh basil
- 2 3- ounces (55 to 85 g) fresh rosemary sprigs
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