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.
0.33333333333333326 cup Pitted greek olives, chopped
0.25 cup Marinated quartered artichoke hearts, drained and chopped
0.25 cup Julienned oil packed sun dried tomatoes
2 teaspoon Tablespoons plus 2 grated parmesan cheese, divided
3 tablespoon Olive oil, divided
1 teaspoon Tablespoon chopped fresh basil or 1 dried basil
1 Tube refrigerated crusty french loaf
6 Thin slices prosciutto or deli ham
4 Slices Provolone Cheese
0.75 cup Julienned roasted sweet red peppers
Nutrition value
95
calories per serving
8 g Fat2 g Protein4 g Carbs3 g FiberOther
Current Totals
8 g Fat
2 g Protein
4 g Carbs
3 g Fiber
MacroNutrients
Carbs
4 g
Protein
2 g
Fiber
3 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
17 mg
Iron
1 mg
Vitamin A
194 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
9 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
24 mg
Manganese
0 mg
Phosphorus
35 mg
Selenium
2 mcg
Zinc
0 mg
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