Gather all antipasto items on a large countertop. Prepare each ingredient by slicing the salami and cheese into bite-sized pieces, washing cherry tomatoes, and draining the olives and artichokes.

Using large toothpicks, start to thread your ingredients in a delightful order, beginning with salami, followed by mozzarella, an olive, and a piece of roasted red pepper. Aim for 6–8 skewers depending on your wreath size.

On a large serving platter, arrange the skewers in a circular shape to form the wreath, starting from the outer edge and working inward, ensuring the ingredients are tightly packed but not overcrowded.

Tuck in sprigs of fresh rosemary throughout the arrangement for an aromatic touch, and sprinkle some microgreens or chopped parsley over the top.

Cover tightly with plastic wrap and refrigerate for at least 30 minutes before serving.