Spicy edible Advent wreath for a nice evening with friends

Submitted by IBIS Backwaren from Aachen


Preparation time: 40 minutes

Serving size: 4-6


For the bread:

For the feta cheese dips:

  • 200 g feta
  • 200 g sour cream
  • 3 tomato fillets in oil
  • 1 clove of garlic
  • 1/2 dried chilli pepper
  • 1 tsp paprika powder, sweet
  • 2 tbsp pine nuts
  • 1/2 bunch flat-leaf parsley
  • 1 tbsp capers
  • Salt
  • Pepper


  • Star and half-moon cookie cutters in different sizes
  • untreated fir and herb twigs (e.g. rosemary and sage) for the wreath
  • 150 g firm, aromatic salami
  • 100 g each green and black olives without stones
  • 150 g cheddar cheese in slightly thicker slices
  • Sufficient small bowls for the different ingredients


Preheat the oven to 180 °C. Line a baking tray with baking paper. Cut the baguette into very thin slices. Carefully cut out large and small stars and crescents from the smørbrød with cookie cutters. (Alternatively, cut the slices in half diagonally).

Mix the olive oil with the herbs de Provence and brush the baguette slices thinly with it. Spread on the tray, sprinkle thinly with salt and bake on the lower rack of the oven for about 20 minutes until crispy but not too dark. Remove, drag onto a work surface on the baking paper and leave to cool.

Transfer the chips to a bowl. Spread the stars and crescents on the tray and crisp them in the remaining heat of the oven.

Meanwhile, make a large wreath from fir and herb twigs on a large plate. Chop the twigs as needed and place them in a round shape. If you like, you can also fix the wreath with festive bows.

For the dips, purée the feta and sour cream in a bowl. Remove one half and pour into a second bowl. Roughly chop the dried tomatoes. Peel the garlic. Add both to one half of the feta cream with the chilli and paprika powder and blend again until smooth.

For the second variation, roast the pine nuts in a pan without fat until golden brown, then leave to cool. Wash the parsley, shake dry and chop the leaves. Drain the capers. Stir the prepared ingredients into the second feta cream half. Season both dips with salt and pepper and divide between small bowls.

Slice the salami and divide it between the bowls, then divide the olives between the bowls. Cut the cheddar into stars and moons using cookie cutters.

Spread the lukewarm smørbrød and the cut-out cheddar on the wreath, in between the bowls with the different ingredients. Place the bowl with the bread crisps in the middle. Everyone helps themselves - bon appétit!

IBIS products used

IBIS Stone Oven Baguette

Stone Oven Baguette Classic

IBIS Smørbrød