Start by cutting both types of cheese into even cubes, about ½ to ¾ inch in size.

Fold each slice of salami in half, then fold it again to form a neat, layered triangle shape.

Thread one folded salami piece onto a skewer.

Next, add three more items - an olive or cherry tomato, a cube of cheese, and another olive or tomato. Each skewer should have only one tomato, but try to alternate the ingredients so the colors and textures vary from skewer to skewer.

Cut each rosemary sprig in half to make shorter, manageable pieces.

Place the rosemary sprigs around the outer edge of your plate, spacing them about an inch or two apart and slightly overlapping the rim.

Arrange the skewers in a circular pattern over the rosemary, alternating the direction of the salami (some facing outward, others inward), to give the wreath a full, balanced look.

Serve immediately, or cover the platter with plastic wrap and refrigerate until it’s time to serve.