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Antipasti Christmas Wreath
By Snejana Andreeva
on Nov 30, 2022, Updated Dec 13, 2023
This Antipasti Christmas Wreath is the perfect holiday appetizer . If this beautiful wreath isn’t on your table, your guests are totally missing out! I make it with traditional 🇮🇹 Italian staples common in my household during the Holidays.
- Why You’ll Love Antipasti Christmas Wreath
- How to Prepare Antipasti Christmas Wreath
- Nonna’s Tip
- Variations and Substitutions
- Other Holiday Recipes
- Common Questions
- Antipasti Christmas Wreath Recipe
Why You’ll Love Antipasti Christmas Wreath
This wreath is so fun to make , and will absolutely impress anyone who comes over. If you have ever been around an Italian family, you know that antipasto before the Christmas meal is a must! This recipe is a beautiful and modern way to incorporate that into the 🎄holiday season.
How to Prepare Antipasti Christmas Wreath
🍅 Take Holiday bamboo skewers and add ingredients in any desired order (cherry tomato, mini Bocconcini cheese, olive, folded prosciutto, grape).
🎄 Repeat the same order for all 16 skewers or the desired quantity. Arrange skewers on a plate in a circle.
🌿 Place a sprig of rosemary between each skewer. In the center, feel free to add any preferred ingredient such as raspberries.
🧂 Sprinkle salt on tomato and Bocconcini, and drizzle olive oil before serving. Enjoy!
Nonna’s Tip
You are more than welcome to add anything you wish. Some other suggestions are brie, feta, cheddar cheese, salami, or anything you can add on a skewer. Be creative with your wreath and have FUN!
Variations and Substitutions
- If you want to make a vegetarian version, substitute prosciutto with slices of roasted bell peppers or grilled zucchini.
- Feel free to use a variety of colorful vegetables such as 🥒 cucumber, carrots, peppers, or olives.
- Use whatever 🧀 cheese you like; instead of Bocconcini, try cheddar chunks, feta cubes, or goat cheese.
- Try a fruit version and experiment with different fruits such as 🍍 pineapple chunks, strawberries, blueberries, raspberries or kiwi.
- You could serve the skewers with a side of tzatziki, pesto, hummus, or other spread or dipping sauce.
Other Holiday Recipes
This adorable Antipasti Christmas Wreath goes so well with my other festive appetizers. If you have little ones at home, make sure you also have some of my Easy Gingerbread Cookies ready for 🎅 Santa!
Holiday Cheese Balls
20 mins
Garlic Bread Christmas Tree
30 mins
Christmas Tree Cheese Ball
20 mins
Holiday Charcuterie Board
20 mins
Common Questions
I use Redmond Real Salt , please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.
You can purchase the bamboo skewers at any grocery store or even online. Check your local dollar store as I’m sure they have it too. I purchased mine at Metro.
Grilled chicken or shrimp can be excellent alternatives, and you can marinate them for added flavor.
Yes, you can substitute the prosciutto with roasted bell peppers or grilled zucchini and choose a variety of colorful vegetables.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Holiday Cocktail Picks
Ingredients
- ▢ 16 holiday picks , linked here
- ▢ 16 cherry tomatoes
- ▢ 16 Bocconcini cheese balls , mini
- ▢ 16 olives , any
- ▢ 16 slices prosciutto , any salami
- ▢ 16 grapes
- ▢ rosemary , for presentation
- ▢ handful of raspberries
- ▢ drizzle of olive oil
- ▢ pinch of salt
- ▢ drizzle of balsamic glaze
Instructions
- ▢ Take a skewer and begin to add the ingredients in any order you desire. I added a cherry tomato, mini Bocconcini cheese, olive, piece of folded prosciutto, and a grape. Do this for all 16 skewers or as many as you have on hand.
- ▢ Arrange the skewers onto a plate and place them in a circle. Add a sprig of rosemary in between each one. In the middle you can add anything you wish, I personally had raspberries on hand so that’s what I used.
- ▢ Add a sprinkle of salt on the tomato and Bocconcini and a drizzle of olive oi before serving. Enjoy.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Antipasti Christmas Wreath
Equipment
- Holiday Cocktail Picks
Ingredients
- 16 holiday picks linked here
- 16 cherry tomatoes
- 16 Bocconcini cheese balls mini
- 16 olives any
- 16 slices prosciutto any salami
- 16 grapes
- rosemary for presentation
- handful of raspberries
- drizzle of olive oil
- pinch of salt
- drizzle of balsamic glaze
Instructions
- Take a skewer and begin to add the ingredients in any order you desire. I added a cherry tomato, mini Bocconcini cheese, olive, piece of folded prosciutto, and a grape. Do this for all 16 skewers or as many as you have on hand.
- Arrange the skewers onto a plate and place them in a circle. Add a sprig of rosemary in between each one. In the middle you can add anything you wish, I personally had raspberries on hand so that’s what I used.
- Add a sprinkle of salt on the tomato and Bocconcini and a drizzle of olive oi before serving. Enjoy.
Video
Nutrition
Antipasti Christmas Wreath https://themodernnonna.com/antipasti-christmas-wreath/ November 30, 2022
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
