Antipasto Wreath and Prosciutto-Wrapped Pears

Super last minute appetizer idea if you need something for tonight or tomorrow and are scouring for something you can whip out quickly - if I'm too late with this suggestion for this year (what? you mean I'm the only procrastinator in the bunch?!) then remember it for next time because this turned out really cute, is very easy to make, and you can change it with whatever ingredients you want to use.

I saw the idea for this wreath here, made a couple changes of course, and love the outcome. This is a keeper for sure - so pretty!

On a round platter or plate make a wreath from rosemary branches (I added thyme branches too - I was thinking parsley, cilantro, kale, and/or lettuces would also work but might get a little wilty depending on how fast this gets eaten. Fill in with meats, cheeses, fruits of your choice - I did a stack of sliced salami, cheddar cubes, marinated feta cheese (blot/dry as much as you can), grapes, prosciutto wrapped around pears and boursin cheese (see how-to below), and olives. Leave a circle free in the center of the platter, add more rosemary to make a smaller wreath shape and fill with crackers or toasted baguette.

To make the rolled pears you'll need ripe pears, boursin cheese (I used pepper flavored), prosciutto, and arugula leaves (optional).

Separate the prosciutto into slices, then cut each slice into 3 long narrow strips. I leave the slices on the backing that separates the slices in the package, then remove the backing (obviously).

Cut the pear in quarters, remove the stem and seeds, then cut each quarter into thirds - one pear yields 12 slices. Lay the prosciutto on a cutting board, top with a pear slice, an arugula leaf if you're using, and about a teaspoon of boursin (it's a creamy soft cheese, comes in a little square box). Roll the prosciutto around the pear.

To make the toasted baguette - thinly slice a small baguette and lay on a baking sheet. Melt about 1/4 cup of butter and drizzle over the baguette slices. Sprinkle with coarse salt. Bake in a 350' oven about 5 minutes, turn the slices over and bake another 5 minutes. Turn again and keep baking until the slices are crispy but not super crunchy like croutons (unless you want crouton crunchy slices, who am I to tell you how crunchy they should be?!). I dare you to not eat any of these warm out of the oven ;)