If you are looking for a quick and easy vegan appetizer or first course for your holiday guests, then this vegan antipasto charcuterie wreath is it.
Whether you are hosting a holiday event yourself or need a quick and easy idea to take somewhere, then this vegan antipasto charcuterie wreath will be a huge hit.
We take the traditional concept of antipasto, or an Italian first course, and then turn it into a wreath to be festive for the holiday season.
This vegan charcuterie board takes just minutes to make, so it is perfect for last minute invites and parties. There is no cooking or baking involved at any point in making this dish.
It’s also completely customizable, so if you want to mix and match, add or omit, any of the ingredients, then you can totally do that easily.
We saw this idea from Joyful Healthy Eats, but wanted to make a vegan version of it.
Never miss another post! Sign up for our weekly newsletter and get them all delivered easily! Plus, 15 easy recipes delivered immediately!
CLICK HERE TO SIGN UP!
What does antipasto mean?
In Italian cuisine, antipasto is the traditional first course served. There are typical ingredients that can include cured meats, olives, artichoke hearts, various cheeses, pepperoncini, and vegetables, such as mushrooms, that have either been marinated or soaked in oil or vinegar.
What ingredients do you need for Vegan Antipasto Charcuterie Wreath?
The great thing about this dish is that there’s no set ingredients that you have to use. You can mix and match and switch things up as you desire. There is no right or wrong ingredients.
That being said, this is what we used for our dish:
- Vegan deli-style meat (we used ham in our photos, but you could use salami, pepperoni, turkey, etc., or even mix and match them all)
- Vegan cheese – we got a block of Follow Your Heart Mozzerella and cubed it; however, you could mix up the flavors like cheddar or pepperjack too
- Olives – We use a mixture of kalamata, green spanish olives with pimentos, and large garlic stuffed green olives
- Tomatoes – we mixed cherry tomatoes with little wonders (which are small tomatoes that are yellow, orange and an almost purple hued)
- Artichoke hearts
- Peppers – we used a mix of red cherry peppers and pepperoncini
- Marinated mushrooms – we had these but forgot them in the photo. Wash and cut baby bells in bite size pieces and then marinate in zesty Italian dressing for 30 mins before making
- Stuffed grape leaves
- Garnish – fresh dill and rosemary
If you want to also make this a charcuterie style board, you will also need a variety of crackers served on the side and can also add in things like nuts, soft vegan cheeses (try treeline If you haven’t yet), and grapes. Feel free to get creative.
How do you make a vegan antipasto charcuterie board?
To start making this, you want to wash any ingredients that need to be, like the tomatoes, and cut any ingredients that aren’t in bite size pieces – like the block of vegan cheese or the cherry peppers.
Then, set out all your ingredients so that you can quickly make your skewers. We used these cocktail picks for our wreath.
On each, we tried to ensure that there was vegan meat, cheese, and a tomato, but then mix up all the other ingredients. So, one may have just different types of olives, or an olive and a pepper.
We did also make some without any vegan meat for those that may not care for that.
Also make sure that you mix up the order of where the ingredients are on the skewer. This makes it more visually appealing when you place them on your tray.
Each skewer will hold about 5 ingredients depending on the size of them.
Once you have all your skewers prepared, then grab a round tray (ours was about 12 inches wide.
Lay down your dill if using in a circular shape around the outside of the tray. Then lay down your skewers in a circular pattern, making sure to leave an opening in the middle.
You should have enough skewers to make two layers.
Make sure that you switch up the order in how the meat is presented, so some facing up and some down. Look at the pictures and video for examples.
Add in pieces of fresh rosemary throughout the dish for a little more garnish once everything is on the tray. Add in cut stuffed grape leaves on top.
You can either serve this right away or cover it to serve the next day.
Serve with a variety of crackers and more on the side.
Can I make this Top 8 Allergen Free Vegan Antipasto Charcuterie Wreath?
We haven’t seen any vegan meat that does not contain gluten. Otherwise, the dish can already easily be Top 8 Free as long as you choose a safe for your allergens vegan cheese.
You could also only do the vegetables and omit the vegan meat and cheese entirely.
Can I prep this vegan antipasto charcuterie board ahead of time?
Honestly, you only need about 15-20 minutes to put this entire thing together, so it can be done quickly. That being said, if you want to prep ahead, I wouldn’t do more than 36 hours before serving. If prepping ahead, make it and cover in the fridge.
What are other vegan appetizers that I can serve?
Whether you are having small plates holiday party or just want a few more appetizers for a large party, then we have the answer. Here’s a few more fun ideas:
- Super Easy Vegan Nacho Cheese (put on top of this easy Vegan Nachos recipe)
- Vegan Spinach Artichoke Dip
- Bite Size Vegan Italian Meatballs (shape into smaller balls before cooking)
- Vegan Taco Casserole (great for serving with tortilla chips)
- Vegan Egg Rolls
- Instant Pot Tex Mex Rice (great for serving with tortilla chips)
Pin this vegan charcuterie Christmas wreath for later:
Vegan Antipasto Charcuterie Wreath
- 12 inch round platter or tray
- 30 cocktail picks
- 30 slices vegan deli-style meat (ham used in photo, but mix it up with salami, pepperoni, etc)
- 1 block vegan mozzerella (we used Follow Your Heart)
- 30-60 olives (we did a mix of kalamata, green spanish olives with pimentos, and large garlic stuffed green olives)
- 30 small tomatoes (we mixed cherry tomatoes with little wonders (which are small tomatoes that are yellow, orange and an almost purple hued)
- 15 halved artichoke hearts (we only put these on about half the skewers)
- 15 pepperonici peppers
- 8 red cherry peppers, halved
- 15 marinated mushrooms (see post above for how to marinate)
- 5 stuffed grape leaves, halved (OPTIONAL)
- fresh dill and rosemary for garnish
- Optional: Variety of crackers (see post for more ideas for making a bigger charcuterie board)
- Wash and cut into bite size pieces any ingredients that need done.
- On each skewer add vegan meat, cheese, and tomato, along with 2-3 other ingredients from the list. Mix and match what goes on each and also the order that the ingredients go onto the cocktail pick. Feel free to also make some without any vegan meat.
- Once all skewers are prepared, lay down dill in a circular shape around the outside of a round platter.
- Lay down skewers on top of dill in a circular pattern, making sure to leave an opening in the middle. *There should be enough skewers to make two layers. *Make sure that the order in how the meat is presented varies, so some facing up and some down. Look at the pictures and video for examples.
- Add in pieces of fresh rosemary throughout the dish for a little more garnish once everything is on the tray.
- Add in cut stuffed grape leaves on top if using.
- Serve right away or cover it and store in the fridge to serve the next day.
- Serve with a variety of crackers and more on the side.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!