Italian Antipasti Platter – Keto and Low Carb

This is my 100th Keto recipe post, and so I thought I’d make it something simple, but very special.  Antipasti is my absolute favorite thing in the world to eat!  I’ve been making platters like this for as long as I can remember.  I remember seeing platters like this on long tables filled with the most amazing Italian food, at my Grandparent’s house growing up.  There are no specific measurements in this, just some of my favorite ingredients, but feel free to use what you like!  If you have any leftovers, you can use them to make my Stuffed Pork Loin!

Ingredients

Fresh mozzarella, sliced

Vine ripened tomatoes, sliced

Sharp provolone cheese, cubed

Fresh basil leaves

Prosciutto (uncured)

Genoa salami (uncured)

Romano cheese shards

Olive/cherry pepper mix

Pepperoni (uncured)

Smoked Provolone Cheese

Marinated Artichoke Hearts

Roasted Red Pepper

Preparation

Grab a large platter and add the olive mix into a small bowl, placed in the center.

Add a slice of mozzarella cheese, tomato and basil leaf, overlapping, around the edge of the platter.

Roll up the prosciutto and add to the platter.

Place the cubed sharp provolone cheese next to the prosciutto.

Next, the genoa salami.

Then place the shards of Romano cheese on the other side of the prosciutto.

Add the artichoke hearts on the other side of the Genoa salami.

Then add the roasted red peppers next to the Romano cheese.

Fold the slices of smoked provolone in half, then in half again.  Arrange fanned out next to the roasted red peppers.

Then roll up the slices of pepperoni and add in between the smoked provolone cheese and artichoke hearts.

Garnish with some fresh basil, a drizzle of olive oil over the tomato and mozzarella cheese, and a sprinkling of dried basil.