Prep: 20 minutes • Serves: 12
1/4 cup rosemary leaves plus 7 (2-inch) rosemary sprigs
3 fresh cranberries
1/2 (7-ounce) package Market 32 sliced Genoa salami
2/3 cup cubed PICS Swiss cheese
1/2 (6-ounce) package PICS sliced original pepperoni
1/2 cup drained PICS stuffed Manzanilla olives
2/3 cup cubed PICS mild Cheddar cheese
1 package (3 ounces) sliced prosciutto, torn in half crosswise and shaped into bundles
2/3 cup cubed PICS Colby Jack cheese
1/2 cup drained PICS pitted ripe olives
1 container (10 ounces) PICS plain hummus
2 cups PICS pita chips
2 cups assorted crackers for serving (optional)
1.Place Brie cheese in center of round cutting board. Using 4-inch Christmas tree-shaped cookie cutter, press 1/2-inch deep into cheese; gently remove cheese in cut out. Fill cut out with 1/4 cup rosemary leaves; top with cranberries.
2. To make salami rose, place 1 salami slice halfway into glass; fold over rim. Repeat with remaining slices, overlapping each slice; turn glass over onto plate, pressing glass into salami to adhere, and slowly remove glass. Place rose about 1 inch to the right upper corner of Brie cheese.
3. Moving counter-clockwise from rose, place Swiss cheese, pepperoni, Manzanilla olives, Cheddar cheese, prosciutto, Colby Jack cheese, and ripe olives. Arrange rosemary sprigs sticking out from each pile.
4. Place hummus, pita chips and crackers, if desired, in small bowls; serve with wreath.
Approximate nutritional values per serving (1/12 board):
327 Calories, 24g Fat (11g Saturated), 64mg Cholesterol, 902mg Sodium,
10g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 18g Protein