½ cup pitted Castelvetrano olives, rinsed and dried
¼ cup pitted Kalamata olives, rinsed and drained
¼ cup sugar plum tomatoes
Step 1 Cut rosemary sprigs and arrange into a 10-inch wreath. Start by placing 1 sprig at a 45-degree angle with the tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
Step 2 Arrange clusters of mozzarella balls, olives, and tomatoes over the rosemary. Serve with toothpicks on the side.