Recently, I shared an appetizer wreath of cheese at a morning garden club meeting. I used fresh rosemary from my garden, which was still plentiful even in November. I arranged the rosemary into a circle or wreath pattern on waxed paper on a chilled armetale tray.
Then, I simply cubed cheese and arranged on the rosemary wreath. The fragrance from the wreath was lovely, and as the cheese was selected, the wreath was uncovered on the plate. This made the plate as attractive even as the guests sampled the cheese and crackers.
For this wreath, I used a Swiss, Dill, Cheddar, Colby, and Pepper Jack cheese. Simple and delicious served with a variety of crackers.