Low Carb Antipasto Platter For Dinners & Parties & Holidays
Updated: Feb 1, 2019
Antipasto is a very popular first course at Italian family dinners. Antipasto is generally made up of an assortment of cured meats, fresh cheeses, marinated & fresh vegetables, and olives. An antipasto platter is a colorful, delicious way to set the stage for your coming feast. It is quite easy to assemble an antipasto platter. Your meats and cheeses can be purchased at your grocery deli. The marinated vegetables can be made from a variety of fresh veggies from your produce department, or you may purchase them already made at your deli or in your grocery store's canned goods section.
For this antipasto platter I made my own marinated vegetables from green beans, mushrooms, and roasted green peppers. My meat choices were pepperoni, salami, and prosciutto. For the cheeses I selected fresh mozzarella and Asiago. To the platter, I added sliced radishes, black and green olives.
Without even thinking about it, an antipasto platter is low carb & delicious! Recipes for marinated mushrooms, roasted bell peppers, and marinated green beans are below.
What to put on your Antipasto Platter?
1. Meats: mortadella, prosciutto, capicollo, Genoa salami, and sopressata
2. Cheeses: mozzarella, Asigao, provolone, cheddar, blue cheese, aged gouda, Taleggio
3. Jarred or homemade marinated veggies: mushrooms, red or green roasted peppers, artichoke hearts, sun-dried tomatoes, pepperoncini, and eggplant.
4. Assorted olives
5. Fresh vegetables & herbs: radishes, grilled zucchini, fresh basil
1 cup water
1 1/2 pounds fresh mushrooms, stems removed
1/4 cup olive oil
1 teaspoon dried thyme
1 teaspoon salt
3 tablespoons fresh lemon juice
3 teaspoons minced garlic
1/2 teaspoon ground black pepper
3 tablespoons dried parsley
1/8 teaspoon onion powder
1. In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
2. In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder.
3. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.
Marinated Green Beans:
1 lb thin green beans, trimmed
1 tablespoon extra virgin olive oil
1⁄4 teaspoon salt
1 teaspoon fresh lemon juice
1⁄2 teaspoon finely grated fresh lemon zest
2 cloves garlic, minced
1. Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes.
2. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking.
3. Drain and pat dry.
4. Toss beans with oil, garlic, salt, and pepper to taste, then toss with lemon juice and half of zest.
5. Serve beans sprinkled with remaining zest.
Marinated Roasted Red or Green Peppers:
3 whole bell peppers
2 cloves garlic, sliced thin or minced
3 tablespoons olive oil
salt and pepper to taste
1. Turn the oven on broil (high or 500 degree). Position your oven rack about a third of the way from the top of the oven.
2. Line a rimmed baking sheet with foil.
3. Place the whole peppers on the baking sheet and put them in the oven.
4. Check the peppers after about five minutes. Once the skin is black or partially black, turn the pepper one quarter, and continue roasting until all four sides blacken.
5. Once the peppers are done, transfer to a heatproof bowl and cover with plastic wrap. Allow to cool for about 30 minutes.
6. When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut in long strips.
Note: Do not rinse your peppers under running water.
7. Place sliced peppers in a bowl, add garlic, toss gently with olive oil. Allow to sit for a few hours for the flavors to mingle together. Can be served at room temperature.
8.Can also be refrigerated for up to a week
1. Arrange meats, cheeses, vegetables, and olives artistically on a large platter.
2. Cover and refrigerate until 30 - 45 minutes before serving time.