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Homemade Antipasto to Greet Guests

Homemade antipasto to greet your guests.

When you eat out often, like I do, you’ve got to watch what you eat, right? Who knows how much hidden carbs, etc. are in any given dish? Well, here’s a way to ensure you know exactly what you are getting.

This type of antipasto platter is lunch for me sometimes. Sure, it’s probably higher in fat than some dishes, but it’s basically carb-free!

I LOVE the two types of olives pictured here. The Castelvetrano (green olive) has a fresh, green flavor and the flesh is meaty and thick. The other olive pictured here is the Cerignola. It’s a red olive characterized by an almost smoky flavor and is very fleshy, as well.

Combine these outstanding olives with Prosciutto de Parma, Capicola and thinly sliced salami with marinated artichokes, hard goat cheese and sun-dried tomatoes and you’ve got a heavenly little snack.

You can find antipasto items in every city, but when I’m at home I generally go to finer grocery stores for the olives.

If you are feeling really adventurous, there’s THIS traditional New Year’s Eve dish.

Bring a platter the next time one of your friends asks you to come over.

I believe it’s important to balance what you eat each day and not try to eat strictly low-carb, low-fat, low-calorie for every meal. Firstly, it gets very BORING and secondly I don’t want to be one of those stick people with no figure forever. Like the olive, I want a little meat on me. 🙂



































About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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