Antipasto Braid Recipe
Recipe By Taste Of Home
We're fans of Mediterranean food, so this play on antipasto is a favorite in my family. Meat and cheese make it a nice, hearty appetizer. Patricia Harmon, Baden, Pennsylvania.
4
29 Rating -
Rate
Non Vegdiet
55minstotal
25minsPrep
30minsCook
55m.total
25m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Antipasto Braid Recipe
- 0.03 cup Pitted greek olives, chopped
- 1/50 cup Marinated quartered artichoke hearts, drained and chopped
- 1/50 cup Julienned oil packed sun dried tomatoes
- 0.17 teaspoon Tablespoons plus 2 grated parmesan cheese, divided
- 1/4 tablespoon Olive oil, divided
- 0.08 teaspoon Tablespoon chopped fresh basil or 1 dried basil
- 0.08 Tube refrigerated crusty french loaf
- 1/2 Thin slices prosciutto or deli ham
- 0.33 Slices Provolone Cheese
- 0.06 cup Julienned roasted sweet red peppers
Nutrition
value
value
95
calories per serving
8 g Fat2 g Protein4 g Carbs3 g FiberOther
Current Totals
- Fat8g
- Protein2g
- Carbs4g
- Fiber3g
MacroNutrients
- Carbs4g
- Protein2g
- Fiber3g
Fats
- Fat8g
Vitamins & Minerals
- Calcium17mg
- Iron< 1mg
- Vitamin A194mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B99mcg
- Vitamin B12< 1mcg
- Vitamin C2mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium24mg
- Manganese< 1mg
- Phosphorus35mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home