# What You'll Need:
→ Fresh Produce
01 - 2 cups mixed cherry tomatoes (red, yellow, or orange), whole or halved
02 - 1 cup seedless green grapes (optional)
03 - 1 cup fresh basil leaves
04 - 1 cup fresh rosemary sprigs
→ Olives
05 - 1 cup pitted Kalamata olives
06 - 1 cup pitted green Castelvetrano olives
→ Cheese
07 - 7 oz fresh mozzarella balls (bocconcini or ciliegine)
08 - 3.5 oz feta cheese, cubed
→ Accompaniments
09 - ½ cup marinated artichoke hearts, quartered
10 - ½ cup roasted red peppers, sliced
11 - ½ cup toasted pine nuts (optional)
12 - Crusty bread slices or gluten-free crackers, for serving
→ Dressing (optional)
13 - 2 tbsp extra virgin olive oil
14 - 1 tbsp balsamic glaze
15 - Freshly ground black pepper, to taste
# How to make it:
01 - Arrange the rosemary sprigs in a large circular wreath shape on a serving platter or wooden board to create the garland foundation.
02 - Distribute cherry tomatoes, Kalamata and Castelvetrano olives, mozzarella balls, feta cubes, grapes if using, artichoke hearts, and roasted red peppers evenly over the rosemary base, alternating colors and shapes for visual appeal.
03 - Insert fresh basil leaves throughout the arrangement to enhance aroma and color contrast.
04 - Sprinkle toasted pine nuts over the top if desired for added texture.
05 - Just before serving, drizzle extra virgin olive oil and balsamic glaze over the garland, then grind fresh black pepper to taste.
06 - Present with slices of crusty bread or gluten-free crackers on the side.
