Antipasto Skewers

Why This Is Strictly Keto

Antipasto platters are naturally low in carbohydrate — cured salami, fresh mozzarella, olives, marinated artichokes, cherry tomatoes and basil, dressed with olive oil and vinegar. There’s no bread, no crackers and no sugary glaze here, just the salty, briny components threaded onto a pick. About 2g net carbs per pair of skewers.

Ingredients

Skewers

• 6 oz thinly sliced Genoa or dry salami (about 24 slices), each folded into quarters
• 24 mini fresh mozzarella balls (ciliegine)
• 24 cherry tomatoes
• 24 pitted Castelvetrano or Kalamata olives
• 12 marinated artichoke heart quarters
• 24 fresh basil leaves
• 12 wooden skewers or long cocktail picks

Dressing

• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 small clove garlic, grated
• Salt and freshly ground black pepper, to taste

Instructions

1. Whisk the dressing: Combine the olive oil, vinegar, oregano, garlic, salt and pepper in a small jar and shake well.

2. Thread the skewers: Onto each pick, thread in order: an olive, an artichoke quarter, a folded salami slice, a cherry tomato, a basil leaf, then a mozzarella ball. Repeat the sequence once more so each skewer holds two of everything.

3. Arrange: Lay the finished skewers on a serving platter in a single layer.

4. Dress and chill: Drizzle the dressing over the skewers. Cover and refrigerate for at least 30 minutes (or up to 24 hours) so the flavors meld.

5. Serve: Bring to cool room temperature before serving and spoon any platter dressing back over the top.

Nutritional Info (per 2 skewers, approximate)

Tips

• Pat the mozzarella and artichokes dry before threading so the dressing clings instead of sliding off.
• Assemble up to a day ahead, but add the dressing no more than a few hours before serving so the basil stays green.
• Folding the salami into loose quarters gives the skewers height and makes them easier to pick up.