Prep your base: Use a large round board or platter. If you don’t have one, place a small bowl in the center of a rectangular board to guide the wreath shape.

Create the greenery ring: Lay rosemary and thyme sprigs in a circle to form the base. Let some sprigs stick out at odd angles for the wonky, natural look.

Anchor with bowls: Place 2–3 small ramekins around the ring for olives, pickles, or jam. These anchor points help shape the circle.

Fold the meats: Make salami roses by folding slices in half, then rolling; or fold in quarters and tuck into the herb base. Loosely drape prosciutto for texture.

Add cheeses: Cut cheddar and gouda into uneven cubes or rustic wedges. Leave brie whole or cut into small triangles. Place cheese in clusters around the circle.

Fill with fruit: Tuck in grape clusters, a few slices of apple or pear (brush with lemon to prevent browning), and scatter pomegranate arils for sparkle.

Bring in briny bites: Spoon olives and cornichons into the bowls. Add marinated artichokes in small piles around the wreath.

Crunch factor: Add crackers and crostini in stacks or fans. Don’t worry about perfect lines—slight overlaps look inviting.

Sweet finishing touches: Add a small dish of fig jam and a drizzle-ready honey jar. Tuck in a few dark chocolate squares near the fruit.

Decorate wonky-style: Scatter cranberries, nestle orange slices, and let a few rosemary sprigs poke out. Imperfect = charming.

Final check: Rotate the board and fill any gaps with nuts or extra fruit. Make sure each section has a mix of colors and textures.