Thread the small skewers with a mix of grape tomatoes, mini mozzarella balls, pitted olives, and folded salami slices.

Arrange the skewers in a circle around a large plate, creating the wreath shape. Play with the placement to make it visually appealing.

Slide a couple sprigs of fresh rosemary between the skewers for extra garnish.

If making ahead of time, cover antipasto wreath tightly with plastic wrap and store in the fridge for up to 4 hours before serving.