This is so easy to make.

For the wreath, you need:

• about 32 twelve-cm end-sprigs fresh rosemary
• a long length of bendy vine, stripped of leaves or wire coat hanger bent into a circle and covered with green florist tape.
• green florists’ wire
• pliers

1. First bend the vine into a circle, using your biggest, most beautiful platter as a size guide.
2. Twist the vine ends around the circle, and secure with florists wire.
3. Coax the circle into a neat shape if it looks a little wonky.
4. Now, starting at the top, wire the rosemary sprigs onto the circle, their tips pointing slightly outwards, and overlapping one another by about two-thirds of their length.
5. Put your wreath on its platter.

Now comes the fun  – add your favorite antipasto ingredients:

• salami, prosciutto and other meat
• cubed cheese – cheddar, jack, mozzarella etc
• marinated artichokes
• pickled peppers
• green olives
•  Kalamata olives
• Cherry tomatoes

Arrange around the circle.
Fill the center with crostini, bread sticks, sliced baguette

Bonus: If you’re entertaining two days in a row, you can rinse off the wreath and refill it.

Taste of Australia VPWL December 2014