Cheese Ball Antipasto is a perfect centre piece for any occasion! Full of antipasto ingredients on the inside and covered in them on the outside! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers!
INGREDIENTS
For The Dip:
24 ounces (750 g) cream cheese, softened
1/2 cup sun-dried tomatoes, chopped
1/2 cup red bell peppers (or capsicum), diced
3.5 ounces (100 g) chopped salami pieces
1/4 cup chives, chopped
1/4 cup parsley, chopped
1 tablespoon onion powder
2 teaspoons garlic powder
Salt, to taste (if desired)
For The Decorations:
2 cups pitted mixed olives, halved lengthways (I use a variety of black, green and Kalamata olives) -- dried with paper towel
1/2 cup sun-dried tomatoes, chopped (dried with paper towel)
Ritz, water crackers or pretzels for serving
Salami slices, for serving
Prosciutto slices, for serving
INSTRUCTIONS
In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.
Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap.
Use your hands to mould the cream cheese mixture into a ball. Carefully pick up the cheese ball with one hand and peel off the plastic wrap on the bottom of the ball with your other hand. Place the ball straight onto a serving plate.
Decorate: dry each olive and sun dried tomato piece on a sheet of paper towel to soak up the oil before placing them on the cheese ball so they adhere better.
Lightly press them into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)!
Serve with crackers of your choice, salami and prosciutto slices rolled up! ENJOY!
NUTRITION Calories: 247kcal | Carbohydrates: 8g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 636mg | Potassium: 393mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1085IU | Vitamin C: 11.8mg | Calcium: 71mg | Iron: 1.2mg
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