Antipasto for Low Carb Lovers

         Summer   is coming and yes, the BBQ will be fired up.  Let’s keep it wholesome and forget about traditional snack foods.  Who wants that “carbage” any how!

Below is a list of antipasto ideas that are just PERFECT for your outdoor adventures!  They are so yummy that I’m certain to be tempted into making some version of this every single day! Hah!

 

  Have fun with this!

  • Jarred marinated artichoke hearts served with Camembert cheese
  • Sliced tomatoes marinated in homemade Italian dressing, served with slices of havarti cheese and garlic-stuffed green olives
  • Thinly sliced Genoa salami and Cacio de Roma cheese
  • Shaved prosciutto with chunks of fresh cantaloupe and a bowl of mixed roasted nuts
  • Jarred roasted red and yellow peppers, garlic hummus
  • Olive oil packed sardines and sweet onions
  • Olives, capers, sweet (sugar free if available) pickles and natural pepperoni or smoked peppered turkey breast
  • Roasted almonds, walnuts and pine nuts served with dried and fresh figs in season
  • Tomato relish and cold shrimp
  • Grilled deli vegetables with marinated fresh mozzarella

 

  • Vegetarian: Present marinated olives or olive tapenade, fire-roasted peppers, vegetarian stuffed dolmas and roasted garlic hummus.
  • Fresh Fruit and Nuts: Serve chunks of fresh cantaloupe, honeydew and watermelon alongside natural deli meats, and then add toasted walnuts and roasted, salted pistachios.
  • Cheese and More Cheese: Ah, yes … we love the stuff. Look for out-of-the-ordinary cheeses like Rustica cheese with red peppers or black peppercorns, rosemary coated Manchego, Caciotta cheese with green olives, Gouda with mustard seeds or cumin, drunken goat cheese made with red wine and Sotocenere cheese with truffles and a hint of cinnamon. Then combine them with a few traditional ones like provolone or fresh mozzarella. Serve with sliced deli meats.

 

  • Antipasto Rules

  • Roasted Vegetables with Cheese: Pair roasted vegetables with tangy cheeses like feta, Gruyère or aged Manchego. For the roasted veggies, think about eggplant, beets, bell peppers, zucchini, carrots, tomatoes, asparagus, onions and garlic. (Look for roasted vegetables in the prepared foods section of the store, or simply toss raw veggies with a bit of olive oil, sprinkle with salt and pepper and roast on a parchment paper-lined baking sheet in a 450°F oven until tender.)
  • Seafood: This can be one of the most varied categories for antipasto. Consider a plate of fish roe, sardines, anchovies, seared fresh tuna and smoked salmon, then add cream cheese, sliced marinated onions and capers.
  • Meat: Start with a selection of natural deli meats—maybe pepperoni, salami and prosciutto—then add mixed olives, a wheel of creamy brie, deviled eggs, roasted vegetables.
  • Unless you’re planning a party with lots of guests, keep the antipasto simple so you don’t crowd out the main meal.
  • No matter how basic or lavish, antipasto should simply complement the meal you’re planning.
  • The fragrance and appearance of the food that you serve is important, so blending flavors, aromas and colors will make for the most interesting antipasto plates.
  • Olives are an ancient fruit worthy of the acclaim that surrounds them.

 

Ciao!

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Rhonda

#l4l #FF #Ketoliving #Ketofood #Keto #LCHF #BBQ #LowCarb #olives

 

 

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