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Keto Antipasto Plate

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Ingredients

10 asparagus spears woody ends trimmed
4 tablespoons (2 fluid ounces/60 ml) olive oil divided
1 cup (1½ ounces/40 g) Arugula
½ cup (3 ounces/90 g) artichoke hearts drained
4 ounces (115 g) mini buffalo mozzarella cheese balls
4 ounces (115 g) prosciutto Sliced
4 ounces (115 g) salami Sliced
20 Kalamata olives mixed
5 Cherry tomatoes halved
2 cups (7 ounces/200 g) Cucumbers peeled and cubed
Basil leaves Fresh,whole or torn, for garnish

Nutritional information

34.5g
Fat
20.8g
Protein
5.8g
Carbs
1.5g
Fiber
434
Calories

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Keto Antipasto Plate

Day 2 : Dessert

Features:
  • Vegan
Cuisine:
  • Medium

Ingredients

Directions

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Yield: 4 servings

it’s perfect for a summer evening cookout or a picnic. For the salami and prosciutto, uncured and unsweetened are ideal for keto. Artichoke hearts marinated in oil or brine are great. If you prefer, use sundried tomatoes instead of cherry tomatoes. For a change, garnish with shaved Parmesan and pine nuts, or serve with Pesto

Ingredients:

10 asparagus spears, woody ends trimmed

4 tablespoons (2 fluid ounces/60 ml) olive oil, divided

1 cup (1½ ounces/40 g) arugula

½ cup (3 ounces/90 g) artichoke hearts, drained

4 ounces (115 g) mini buffalo mozzarella cheese balls

4 ounces (115 g) sliced prosciutto

4 ounces (115 g) sliced salami

20 mixed Kalamata olives

5 cherry tomatoes, halved

2 cups (7 ounces/200 g) peeled and cubed cucumbers

Fresh basil leaves, whole or torn, for garnish

Directions:

  • Alternatively, broil the asparagus. Preheat the oven broiler to medium-high heat. Line a rimmed baking sheet with foil and spread out the asparagus in the pan. Drizzle the asparagus with 2 tablespoons of the olive oil. Broil for 9 to 11 minutes, until cooked but still crisp. To grill the asparagus, preheat a grill to high heat. Brush the asparagus with 2 tablespoons of the olive oil. Wrap the spears in aluminum foil and grill for 2 to 3 minutes, until cooked through and slightly blackened.
  • Artfully plate the grilled asparagus, arugula, artichoke hearts, cheese, meats, olives, tomatoes, and cucumbers on a large platter. Drizzle with the remaining 2 tablespoons of olive oil and garnish with basil. Serve with small plates and toothpicks or forks.

Pooja

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