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
Antipasto Braid
plan
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ingredients serve

Ingredients 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
95
calories per serving
8 g Fat2 g Protein4 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    3g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    17mg
  • Iron
    < 1mg
  • Vitamin A
    194mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    24mg
  • Manganese
    < 1mg
  • Phosphorus
    35mg
  • Selenium
    2mcg
  • 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
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Recipe By Taste Of Home